Classic Herb Stuffing
Crisp on top and tender underneath, with celery, onion, sage and thyme. Baked in a dish, not the bird.
Crisp on top and tender underneath, with celery, onion, sage and thyme. Baked in a dish, not the bird. This one takes 1 hr 5 min start to finish and serves 10. It earned a spot in our Thanksgiving deck because the steps are simple and the ingredients are easy to find.
Why you'll love it
- Ready in 1 hr 5 min
- Everyday ingredients, most of them already in your pantry
- Tagged: thanksgiving, holiday, vegetarian-option, make-ahead
Holiday food safety: thaw turkey in the fridge, cook it to 165°F (74°C), bake stuffing in its own dish, and refrigerate leftovers within 2 hours. Use leftover turkey within 3 to 4 days or freeze it.
Gear for this recipe
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- 9x13-inch ceramic baking dishCasseroles, bakes and desserts.Check price →
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Classic Herb Stuffing
Ingredients
- 1 loaf (1 lb) sturdy white or French bread, cut in 3/4-inch cubes and dried overnight
- 1/2 cup butter
- 1 large onion, diced
- 3 ribs celery, diced
- 2 tbsp chopped fresh sage
- 1 tbsp chopped fresh thyme
- 1/4 cup chopped fresh parsley
- 1 tsp salt
- 1/2 tsp black pepper
- 2 large eggs
- 2 1/2 cups chicken or turkey broth
Instructions
- Heat the oven to 350°F (175°C) and butter a 9x13-inch baking dish. If the bread isn't dry, toast the cubes 15 minutes.
- Melt the butter in a large skillet and cook the onion and celery 8 to 10 minutes until soft. Stir in the sage, thyme, salt and pepper.
- In a big bowl toss the bread with the vegetables and parsley.
- Whisk the eggs into the broth, pour over the bread and toss until evenly moistened.
- Spread in the dish, cover with foil and bake 25 minutes. Uncover and bake 20 minutes more, until golden and crisp on top.
Calories are an estimate per serving, worked out from the listed ingredients. Brands and portions vary.
