Description
A cozy classic stuffing made with day-old bread, buttery onion and celery, warm herbs, vegetable broth, and eggs, baked until tender inside and golden on top.
Ingredients
Scale
- 12 cups day-old white bread cubes, cut into 1-inch pieces
- 3/4 cup unsalted butter
- 2 cups yellow onion, finely chopped
- 2 cups celery, finely chopped
- 1/2 cup fresh parsley, chopped
- 2 teaspoons dried sage
- 1 teaspoon dried thyme
- 1 1/2 teaspoons kosher salt
- 1 teaspoon black pepper
- 2 1/2 cups low-sodium vegetable broth
- 2 large eggs, beaten
Instructions
- Preheat the oven to 350°F and lightly grease a 9×13-inch baking dish.
- Place the bread cubes in a large mixing bowl.
- Melt the butter in a large skillet over medium heat. Add the onion and celery, then cook for 8 to 10 minutes, stirring often, until softened and fragrant.
- Stir in the parsley, sage, thyme, salt, and black pepper.
- Pour the buttery vegetable mixture over the bread cubes and toss gently to coat.
- Whisk the vegetable broth and beaten eggs together in a separate bowl.
- Pour the broth mixture over the bread a little at a time, tossing gently until evenly moistened.
- Transfer the mixture to the prepared baking dish and spread it into an even layer.
- Cover with foil and bake for 30 minutes.
- Remove the foil and bake for another 15 minutes, until the top is golden and lightly crisp.
- Let the stuffing rest for 10 minutes before serving warm.
Notes
- Use dry bread cubes for the best texture.
- Add broth gradually so the stuffing does not become soggy.
- For a crispier top, bake in a wider dish.
- Reheat leftovers with a splash of broth if they seem dry.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 285
- Sugar: 4g
- Sodium: 510mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 75mg