Description
This Best Homemade Stuffing Recipe combines crispy toasted bread cubes with a flavorful mixture of sautéed onions, celery, garlic, fresh herbs, eggs, and chicken broth, baked to golden perfection. Perfect as a savory side dish for holiday meals or comforting family dinners, this stuffing balances moistness and texture beautifully.
Ingredients
Scale
Bread
- 8 cups cubed Texas toast or French bread, about 1 loaf
Vegetables & Herbs
- 2 cups white or yellow onion, diced
- 3 celery stalks, sliced into ¼ inch pieces
- 1 tablespoon garlic, minced
- 2 tablespoons minced fresh sage
- ½ cup minced fresh parsley
- 1 tablespoon minced fresh thyme
Dairy & Eggs
- ½ cup (1 stick) unsalted butter
- 3 large eggs, lightly beaten
Liquids & Seasoning
- 1 ½ cups chicken broth
- ½ teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
Instructions
- Toast the Bread Cubes: Preheat your oven to 300°F (150°C). Spread the cubed bread evenly on a baking sheet and bake for 40 to 60 minutes, stirring every 8 to 10 minutes, until the bread is dry and crispy. Remove and let the cubes cool in a large bowl.
- Sauté Vegetables: Increase oven temperature to 350°F (175°C). In a large stovetop skillet or pan, melt the butter over medium heat. Add diced onions, celery, and minced garlic, cooking for about 4 minutes until softened but not browned.
- Combine Bread and Vegetables: Pour the softened vegetable mixture over the toasted bread cubes. Toss thoroughly to evenly coat the bread. Sprinkle in salt, pepper, fresh sage, and parsley, then toss the bread cubes again to distribute the herbs and seasonings.
- Add Eggs and Broth: In a small bowl, whisk the eggs until light and frothy. Drizzle the beaten eggs evenly over the bread. Then pour the chicken broth over the cubes, stirring gently to coat all pieces without breaking them. For moister stuffing, you may add up to an additional ½ cup of broth.
- Prepare for Baking: Transfer the bread mixture into a greased 9×13-inch casserole dish. Cover tightly with aluminum foil. If you’re not baking immediately, refrigerate the casserole for up to 24 hours before baking.
- Bake the Stuffing: Place the covered casserole on the middle rack of the oven and bake at 350°F (175°C) for 30 minutes. Remove the foil and continue baking uncovered for another 10 to 15 minutes until the top is nicely browned and slightly crisp. Serve hot immediately.
Notes
- Storage: Place any leftover stuffing in an airtight container and refrigerate for up to 5 days.
- Make-Ahead: Prepare the stuffing mixture in advance but do not bake. Cover and refrigerate for up to 24 hours, then bring it to room temperature for 30 minutes before baking as directed.
- Pre-Cubed Toasted Bread: To save time, use pre-cubed and toasted bread from the grocery store bakery section—use about 8 heaping cups of bread cubes. Adjust quantities if using more bread cubes.
- Toasting Ahead of Time: You can toast the bread cubes a day in advance to streamline preparation.
- Air Fryer Option: You can toast the bread cubes in an air fryer at 300°F (150°C), tossing every 5 minutes. It will take about 6 to 8 minutes per batch.
Nutrition
- Serving Size: 1 cup (about 150g)
- Calories: 250
- Sugar: 2g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg
