Description

This perfect homemade stuffing recipe offers a classic, savory side dish ideal for Thanksgiving or any holiday feast. Made with day-old French bread, fresh herbs, sautéed vegetables, and moist broth, it bakes to a crispy, golden topping with a tender inside. Easy to prepare ahead and customize with additions like sausage or mushrooms, this stuffing brings comforting flavors to your table.

Ingredients

Scale

Main Ingredients

1 loaf (about 14–16 oz) day-old French bread, cut into 1/2-inch cubes
1/2 cup unsalted butter
1 medium onion, chopped
3 celery stalks, chopped
3 cloves garlic, minced
1/4 cup chopped fresh parsley
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh thyme
1 teaspoon salt
1/2 teaspoon black pepper
2 1/2 to 3 cups chicken or vegetable broth
2 large eggs, beaten

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Instructions

Toast the Bread: Preheat the oven to 350°F. Spread the cubed bread on a baking sheet and toast in the oven for 10–15 minutes until lightly crisped. Remove from oven and set aside to cool.
Sauté Vegetables and Herbs: In a large skillet, melt the butter over medium heat. Add the chopped onion and celery, cooking until soft and translucent, about 8–10 minutes. Stir in garlic, parsley, sage, and thyme, cooking for another 1–2 minutes to release the flavors.
Combine Ingredients: In a large bowl, mix the toasted bread cubes with the sautéed vegetables and herbs. Season with salt and black pepper. Gradually pour in the broth, stirring gently until the bread is moistened but not soggy. Then stir in the beaten eggs until fully incorporated.
Bake the Stuffing: Transfer the mixture to a greased 9×13-inch baking dish and cover with foil. Bake at 350°F for 30 minutes. Remove the foil and continue baking for an additional 15–20 minutes until the top is golden and slightly crisp.

Notes

You can substitute with a mix of fresh and dried herbs if fresh ones are unavailable.
For extra flavor, add cooked sausage or mushrooms into the stuffing mixture before baking.
This recipe can be prepared the day before baking; simply assemble and refrigerate, then bake the next day.