Description
Make moist and flavorful homemade stuffing with a crispy top. This classic recipe uses simple herbs and is perfect for your holiday table.
Ingredients
Scale
- 1 pound day-old bread, cut into 1-inch cubes
- 1 cup unsalted butter
- 2 cups chopped celery
- 1 large yellow onion, chopped
- 2 teaspoons dried sage
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups chicken or vegetable broth
- 2 large eggs, lightly beaten
Instructions
- Preheat your oven to 350 degrees F. Lightly grease a 9×13 inch baking dish.
- Spread the bread cubes in a single layer on a large baking sheet. Bake for 10 to 15 minutes until lightly toasted. Set aside.
- Melt the butter in a large skillet over medium heat. Add the celery and onion. Cook until softened, about 8 to 10 minutes.
- Stir in the sage, thyme, rosemary, salt, and pepper. Cook for 1 minute until fragrant.
- In a large bowl, combine the toasted bread cubes and the cooked vegetable mixture. Toss gently to combine.
- In a separate bowl, whisk together the broth and the beaten eggs. Pour this mixture over the bread mixture. Toss lightly until the bread is evenly moistened. Do not overmix.
- Transfer the stuffing mixture to the prepared baking dish.
- Bake for 35 to 45 minutes, or until the top is golden brown and the center is heated through.
Notes
- For a crispier top, bake uncovered.
- You can prepare the entire mixture (without baking) a day ahead. Cover and refrigerate. Add 10 to 15 minutes to the baking time if baking cold.
- Use good quality, slightly stale bread for the best texture.
- Prep Time: 20 min
- Cook Time: 45 min
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 4
- Sodium: 550
- Fat: 20
- Saturated Fat: 11
- Unsaturated Fat: 9
- Trans Fat: 0.5
- Carbohydrates: 35
- Fiber: 2
- Protein: 8
- Cholesterol: 75