Packed with flavor from fresh herbs and savory vegetables, this is truly the best stuffing recipe in our humble opinion! This recipe is a classic blend of fresh herbs, onions, and celery, tossed with golden, crispy bread cubes, then baked to perfection. Bonus: It's also easy to make & can be prepared ahead of time!
Prep Time1 hourhour15 minutesminutes
Cook Time40 minutesminutes
Total Time1 hourhour55 minutesminutes
Ingredients
8cupscubed Texas toast or French bread, about 1 loaf
½cup (1 stick)unsalted butter
2cupswhite or yellow onion, diced
3celery stalks, sliced into ¼ inch pieces
½teaspoonkosher salt
½teaspoonfreshly cracked black pepper
1tablespoongarlic, minced
2tablespoonsminced fresh sage
½cupminced fresh parsley
3large eggs, lightly beaten
1 ½cupschicken broth
1tablespoonminced fresh thyme
Want to save this recipe?
We'll email this recipe to you, so you can come back to it later!
Instructions
Preheat the oven to 300°F. Place cubed pieces of bread on a baking sheet and bake until dry and crispy. Stir occasionally, every 8 to 10 minutes. This may take 40 to 60 minutes to toast the whole loaf. Place bread cubes in a large bowl and set aside to cool.
Turn oven heat up to 350°F. In a large stove top skillet or pan, melt the butter and cook the onions, celery, and garlic for 4 minutes, until softened.
Pour the vegetable and butter mixture over the toasted bread cubes and toss to coat. Add the salt, pepper, sage, and parsley, and toss bread cubes once more.
In a separate small bowl whisk the eggs until well beaten. Pour the eggs over the bread as evenly as you can. Then pour the chicken broth evenly over the bread cubes. Stir/ toss gently to coat all the bread cubes without breaking down their shape. If you like your stuffing more moist, you can add up to 1/2 a cup more broth if desired. I personally usually add a little more broth!
Place the cubed bread mixture in a greased 9x13 casserole dish. Cover with tin foil. If you are not ready to bake it yet, refrigerate for up to 24 hours before baking.
Bake on the middle rack of the oven at 350°F for 30 minutes. Uncover and bake for an additional 10 to 15 minutes, until browned on top. Serve immediately!
Notes
Storage: Store any leftover stuffing in an airtight container for up to 5 days.Make-Ahead: You can prepare this stuffing ahead of time, but do not bake it until ready to serve. Instead, wrap it tightly and store it in the fridge for up to 24 hours. Then set it on the counter to warm up for 30 minutes (or up to an hour) before baking as directed.Pre-Cubed Toasted Bread: To save time and effort, many grocery stores sell already cubed and toasted bread for stuffing in the bakery area. Use approximately 8 heaping cups of the cubed bread for this recipe, if using more bread cubes, double the recipe!Can I Toast the Bread Ahead of Time? Yes, toasting the cubes of Texas toast can be done the day before to help with preparations the day of.Can I Use an Air Fryer? Toasting the cubed bread can also be done in an air fryer. Just place the cubes in the basket on 300°F and - every 5 minutes - toss or stir the cubes until dried and crispy. Should take about 6 to 8 minutes per batch.