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Classic Thanksgiving Stuffing from Scratch

Classic Thanksgiving stuffing from scratch is baked with crisp, dried bread cubes, buttery vegetables, fresh herbs, and savory broth. It has a golden top and a moist, tender center, with a 160°F doneness check for the finished bake.
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Prep Time 20 minutes
Cook Time 1 hour 55 minutes
Standing and resting 20 minutes
Total Time 2 hours 35 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 289
Ingredients Equipment Method Notes

Ingredients
  

  • 10 cups sturdy white bread about 1 pound, cut into 3/4-inch cubes
  • 0.5 cup unsalted butter
  • 1 yellow onion medium, finely chopped
  • 3 celery ribs, finely chopped
  • 1 tbsp fresh sage chopped
  • 1 tsp fresh thyme chopped
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 2.5 cups low-sodium chicken broth
  • 2 eggs large
  • 0.25 cup fresh parsley chopped

Equipment

  • 2 rimmed baking sheet
  • 1 12-inch skillet
  • 1 9x13-inch baking dish

Method
 

  1. Heat the oven to 300°F.
  2. Spread the bread cubes in a single layer on two rimmed baking sheets.
  3. Bake for 45 to 60 minutes, stirring once, until dry and crisp.
  4. Transfer the bread cubes to a large bowl.
  5. Melt the butter in a 12-inch skillet over medium heat.
  6. Add the onion and celery, and cook for 8 to 10 minutes until softened.
  7. Stir in the sage, thyme, salt, and pepper, then cook for 1 minute.
  8. Increase the oven temperature to 350°F.
  9. Grease a 9x13-inch baking dish.
  10. Whisk the broth and eggs in a medium bowl.
  11. Stir the parsley into the broth mixture.
  12. Add the skillet mixture to the bread cubes and toss to combine.
  13. Pour in the broth mixture and toss until evenly moistened.
  14. Let stand for 10 minutes.
  15. Transfer the stuffing to the prepared baking dish and cover tightly with foil.
  16. Bake for 30 minutes.
  17. Remove the foil and bake for 20 to 25 minutes until the top is golden brown and the center reaches 160°F.
  18. Rest for 10 minutes before serving.

Notes

For the best texture, dry the bread cubes until crisp before mixing. Refrigerate leftovers for 3 to 4 days; freezing is suitable. For a vegetarian version, use vegetable broth instead of chicken broth.