Classic Herb Bread Stuffing

Toasted bread cubes tossed with butter-softened onion and celery, fresh sage, thyme and parsley, moistened with broth and egg and baked with a crisp golden top. Serves 10 to 12.

No added sugar

Contains: milk, egg, wheat. Based on the ingredients as written; check package labels, which can change.

  • Prep 25 min
  • Cook 1 hr
  • Total 1 hr 25 min
  • Yield 10 to 12 servings
  • Level Easy

Updated

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Baking dish of golden herb bread stuffing with a scoop removed

This is the classic Thanksgiving stuffing: cubes of good bread toasted until dry, then tossed with onions and celery cooked in plenty of butter, fresh herbs and broth. Baked in its own dish, it gets a crisp, golden top and a soft, savory center.

Baking stuffing outside the bird is safer and frees up the turkey to roast faster and more evenly.

Instructions

  1. Dry the bread. Heat the oven to 300°F. Spread the bread cubes on two sheet pans and bake 20 to 25 minutes, stirring once, until dry and lightly toasted. Raise the oven to 375°F and butter a 9 x 13-inch baking dish.
  2. Cook the vegetables. Melt the butter in a large skillet over medium heat. Cook the onions and celery for 8 to 10 minutes, until soft. Stir in the sage, thyme, salt and pepper.
  3. Combine. In a very large bowl toss the bread with the vegetables and parsley. Whisk the eggs with 2 1/2 cups broth and pour over the bread, tossing until evenly moistened. Add more broth if it seems dry.
  4. Bake. Spread in the baking dish, cover with foil and bake 25 minutes. Uncover and bake 20 to 25 minutes more, until the top is golden and crisp and the center reaches 165°F.

Nutrition per serving (estimated)

270Calories
35 gCarbohydrates
2 gFiber
33 gNet carbs
8 gProtein
11 gFat

Estimated per serving, based on 11 servings (the recipe serves 10 to 12), using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included, and marinades are counted at about a third because most is discarded. Brands and portion sizes change the numbers.

No added sugar

Tips

  • Assemble up to a day ahead, cover and refrigerate; add 10 minutes to the covered baking time.
  • Add a pound of browned sausage or 1 cup of chopped toasted pecans for a richer stuffing.

On the table with it: Turkey Pan Gravy from Drippings, Mushroom Gravy, Southern Cornbread Dressing, Sausage and Apple Stuffing, Homemade Cranberry Sauce, Soft Dinner Rolls.

Storage and leftovers

Make ahead Freezer-friendly

Refrigerate up to 4 days, or freeze up to 3 months. Reheat covered in a 350°F oven with a splash of broth until hot in the center, 165°F.

Questions about this recipe

Is it stuffing or dressing?
The same dish. It is often called dressing when it is baked in a pan instead of inside the bird.
Can I use stale bread?
Yes. Day-old bread works well; it may need less time in the oven to dry.

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