Description
This homemade stuffing recipe features crispy toasted bread cubes combined with a savory mixture of onions, celery, garlic, fresh herbs, and chicken broth. Baked to golden perfection, it delivers a comforting, flavorful side dish perfect for holidays or family dinners.
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
Dairy & Eggs
- ½ cup (1 stick) unsalted butter
- 3 large eggs, lightly beaten
Liquids & Seasonings
- 1 ½ cups chicken broth
- ½ teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
Instructions
- Toast the Bread: Preheat the oven to 300°F. Spread cubed bread evenly on a baking sheet and bake until dry and crispy, stirring every 8 to 10 minutes. This process should take 40 to 60 minutes. Remove and let cool.
- Sauté Vegetables: Increase the oven temperature to 350°F. In a large skillet or pan on the stovetop, melt butter and cook onions, celery, and garlic for 4 minutes until softened.
- Combine Bread and Vegetables: Pour the sautéed vegetable mixture over the toasted bread cubes. Toss to coat evenly. Add salt, pepper, sage, and parsley, and toss again to distribute.
- Add Eggs and Broth: In a small bowl, whisk the eggs until well beaten. Pour the eggs over the bread mixture, followed by chicken broth, stirring gently to coat without breaking the bread cubes. Add extra broth up to ½ cup if a moister stuffing is desired.
- Prepare for Baking: Transfer the stuffing mixture to a greased 9×13-inch casserole dish. Cover with foil. If not baking immediately, refrigerate for up to 24 hours.
- Bake the Stuffing: Bake covered on the middle oven rack at 350°F for 30 minutes. Remove foil and continue baking for 10 to 15 minutes until the top is browned and crispy. Serve hot.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- This recipe can be prepared ahead of time and refrigerated for up to 24 hours before baking. Let it warm at room temperature for 30-60 minutes before baking.
- Pre-cubed and toasted bread available from grocery stores can be used as a time saver, using about 8 heaping cups.
- Bread cubes can be toasted the day before for easier preparation on cooking day.
- To toast bread cubes in an air fryer, set temperature to 300°F, placing cubes in the basket and tossing every 5 minutes; toasting takes 6 to 8 minutes per batch.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 2g
- Sodium: 460mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 75mg
