Description
This homemade stuffing recipe offers a deliciously savory blend of toasted bread cubes, fresh herbs, and sautéed vegetables, all baked to golden perfection. Perfect as a comforting side dish for holiday meals or any family dinner, it combines the crunch of Texas toast with aromatic sage, thyme, and parsley, enhanced by a rich butter and chicken broth base.
Ingredients
Scale
Bread
- 8 cups cubed Texas toast or French bread (about 1 loaf)
Vegetables & Herbs
- 2 cups white or yellow onion, diced
- 3 celery stalks, sliced into ¼ inch pieces
- 1 tablespoon garlic, minced
- 2 tablespoons minced fresh sage
- ½ cup minced fresh parsley
- 1 tablespoon minced fresh thyme
Other Ingredients
- ½ cup (1 stick) unsalted butter
- ½ teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
- 3 large eggs, lightly beaten
- 1 ½ cups chicken broth (plus up to ½ cup more if desired)
Instructions
- Toast the Bread Cubes: Preheat the oven to 300°F. Spread the cubed bread evenly on a baking sheet. Bake for 40 to 60 minutes, stirring every 8 to 10 minutes until the bread is dry and crispy. Remove from oven and transfer to a large bowl to cool.
- Sauté Vegetables: Increase oven temperature to 350°F. In a large stovetop skillet or pan, melt butter over medium heat. Add diced onions, sliced celery, and minced garlic. Cook for 4 minutes, stirring occasionally until softened and fragrant.
- Combine Bread with Vegetables and Herbs: Pour the sautéed vegetable and butter mixture over the toasted bread cubes. Toss gently to coat. Add kosher salt, freshly cracked black pepper, minced sage, and parsley. Toss again to evenly distribute the seasonings.
- Add Eggs and Broth: In a small bowl, whisk the eggs until well beaten. Pour the eggs evenly over the bread mixture. Following that, pour 1½ cups of chicken broth evenly over the bread cubes. Gently stir or toss to distribute liquids without breaking down the bread. For a moister stuffing, add up to ½ cup more broth as preferred.
- Prepare for Baking: Transfer the bread mixture into a greased 9×13 inch casserole dish. Cover the dish tightly with aluminum foil. If not baking immediately, refrigerate for up to 24 hours.
- Bake the Stuffing: Place the covered casserole on the middle rack of the preheated 350°F oven. Bake for 30 minutes covered. Then uncover and bake for an additional 10 to 15 minutes until the top is golden brown and crisp. Serve hot immediately.
Notes
- Storage: Store any leftover stuffing in an airtight container in the refrigerator for up to 5 days.
- Make-Ahead: Prepare the stuffing up to a day in advance without baking. Cover tightly and refrigerate. Before baking, let sit on the counter for 30 minutes to 1 hour to warm up.
- Pre-Cubed Toasted Bread: To save time, use pre-cubed and toasted bread from the grocery store bakery section—use about 8 heaping cups for this recipe. Adjust ingredient quantities if using more bread.
- Toasting Bread Ahead: Bread cubes can be toasted a day ahead and stored until ready to assemble.
- Air Fryer Alternative: Toast cubed bread in an air fryer at 300°F. Toss cubes every 5 minutes until dry and crispy, about 6 to 8 minutes per batch.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 2g
- Sodium: 450mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 75mg
