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baked stuffing with fresh herbs in baking dish
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5 from 1 vote

Stuffing Recipe

from kristineskitchenblog.com
Your search for the best Stuffing Recipe stops here. This easy homemade stuffing is flavorful, with perfect crispy edges and a soft center. It's made with fresh herbs, onion, celery and plenty of butter! This Thanksgiving side dish is always a favorite on our dinner table.
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Servings: 10 servings
Calories: 274kcal

Ingredients

  • 1 pound day old French baguette or French bread* cut into ¾-inch cubes, about 16 cups bread cubes
  • ¾ cup unsalted butter
  • 1 ½ cups chopped yellow onion
  • 1 ½ cups chopped celery
  • 3-4 cloves garlic minced
  • ¼ cup chopped fresh parsley
  • 2 tablespoons chopped fresh sage
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh thyme
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 ½ cups low sodium chicken broth plus more as needed
  • 1 large egg

Instructions

  • Preheat oven to 250° F. Place the bread cubes on two rimmed baking sheets. Place bread in the oven for 15 minutes, stirring and rotating the pans halfway through the cook time, until bread cubes are dried out but not browned. Remove from oven and set aside. (Alternatively, you can let the bread cubes sit in a loosely covered bowl on the counter for 24 hours to dry them out.)
  • Increase oven temperature to 350° F. Lightly grease a 13x9-inch baking dish.
  • Place the butter in a large Dutch oven or large skillet over medium high heat. Once the butter is melted, add the onion and celery to the pan. Saute, stirring occasionally, until the vegetables have softened, about 6 minutes.
  • Add the garlic, parsley, sage, rosemary, thyme, salt and pepper to the pan and cook, stirring, for 1 minute. Remove pan from heat.
  • In a liquid measuring cup or medium bowl, whisk together the broth and the egg.
  • If the bread cubes will fit in the pot with the onion, celery and herbs, add them to the pot and stir to combine. If not, place the bread cubes in a large bowl and add the contents of the pot to the bowl; stir.
  • Pour the broth/egg mixture over the bread cubes and stir. The bread should be moist but not soggy. If it is still very dry, stir in a little more broth, until all of the bread cubes are lightly moistened. If you like your stuffing more moist, you will want to add more broth than the 1½ cups listed in the recipe, as this amount yields a drier stuffing.
  • Pour the mixture into the prepared baking dish and spread into an even layer. Cover the dish with foil and bake for 30 minutes. Then uncover and continue baking for 15-25 more minutes, or until stuffing is browned on top and at least 160° F in the center when tested with an instant read thermometer.

Video

Notes

  • You can also use store-bought stuffing bread cubes, which are already dried out.
  • Make Ahead Instructions: You can prepare the stuffing up to 2 days ahead and bake it at 350° F, covered, for 30 minutes, or until it reaches 160° F in the center. Cool and then cover and refrigerate. When you're ready to serve the stuffing, bake it at 350° F, uncovered, until heated through and browned, about 30-40 minutes. If it is browning too much yet not hot in the center, cover the dish with foil.
  • Alternatively, you can do some of the prep work one day ahead and then mix everything together right before baking. One day ahead: Cube and dry the bread. Then sauté the vegetables, followed by the garlic, herbs, salt and pepper. Let the vegetable mixture cool and then store in an airtight container in the refrigerator. Store the bread at room temperature. The day of: Mix together the bread and the sautéed veggie/herb mixture and then stir in the egg/broth mixture right before baking. Bake as directed in the recipe.

Nutrition

Calories: 274kcal | Carbohydrates: 27g | Protein: 6g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 544mg | Potassium: 189mg | Fiber: 2g | Sugar: 2g | Vitamin A: 684IU | Vitamin C: 6mg | Calcium: 71mg | Iron: 2mg
Nutrition information is only an estimate.
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