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.

Baking dish of golden herb bread stuffing with a scoop removed
  • Prep 25 min
  • Cook 1 hr
  • Total 1 hr 25 min
  • Yield 10 to 12 servings

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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.

Ingredients

  • 1 1/2 pounds sturdy white or Italian bread, cut into 3/4-inch cubes (about 14 cups)
  • 1/2 cup (1 stick) unsalted butter, plus more for the dish
  • 2 medium onions, chopped
  • 4 celery ribs, chopped
  • 2 tablespoons chopped fresh sage
  • 1 tablespoon fresh thyme leaves
  • 1/2 cup chopped fresh parsley
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 large eggs
  • 2 1/2 to 3 cups chicken or turkey broth

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.

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.

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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