Ingredients

1 pound day-old white French bread, diced into 1/2-inch cubes and dried (approx 12 cups)

½ cup unsalted butter (divided)

2 cups diced yellow onion

1 ½ cups diced celery (about 5-6 stalks)

2 ½ cups chicken broth

2 large eggs

3 Tbsp fresh rosemary (or 1 tsp dried rosemary)

2 Tbsp fresh sage leaves, finely minced (or ½ tsp dried sage)

2 Tbsp fresh thyme (or ½ tsp dried thyme)

2 ½ tsp poultry seasoning

1 tsp salt

½ tsp ground black pepper

Instructions

Step 1: Preheat oven to 250°F. Spread the diced bread cubes evenly on two baking sheets and bake for 45 minutes, tossing halfway through until dried. Set aside.

Step 2: Increase oven temperature to 350°F. Grease a 9×13-inch casserole dish with butter or nonstick spray.

Step 3: Melt ½ cup butter in a large pot over medium heat. Add diced onions and celery, cooking until softened, about 5-7 minutes.

Step 4: Transfer the cooked onions and celery to a large mixing bowl with the dried bread cubes.

Step 5: In a separate bowl, whisk together chicken broth, eggs, fresh herbs (rosemary, sage, thyme), poultry seasoning, salt, and black pepper.

Step 6: Pour the broth mixture over the bread and vegetables. Toss gently until everything is well combined.

Step 7: Transfer the stuffing mixture to the prepared casserole dish. Cover with foil and bake for 40 minutes. Remove foil and bake an additional 40-45 minutes until the top is golden and crispy.

Tips & Variations

For a vegetarian version, substitute vegetable broth for chicken broth.

Use stale bread left out overnight or toast fresh bread in the oven to dry it.

Add cooked sausage or chopped nuts for extra texture and flavor.

Fresh herbs make a big difference; if using dried, adjust quantities carefully to avoid overpowering.

Storage

Store leftover stuffing in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a covered dish at 350°F until heated through, about 20 minutes, or microwave individual portions. You can also freeze leftover stuffing for up to 2 months; thaw overnight in the refrigerator before reheating.

FAQs

Can I make stuffing ahead of time?

Yes, you can prepare the stuffing mixture the day before, store it covered in the refrigerator, and bake it fresh on the day you plan to serve it.

What type of bread is best for stuffing?

Day-old white French bread works well because it soaks up the broth without becoming mushy, but you can also use sourdough or a rustic country loaf for added flavor.