Description
Classic Homemade Stuffing is a comforting and flavorful side dish perfect for holiday meals or any family dinner. Made from day-old white French bread cubes baked to a crisp, then combined with sautéed onions, celery, fresh herbs, and a savory chicken broth-egg mixture, this stuffing is baked to golden perfection with a moist interior and crispy top.
Ingredients
Scale
Bread Cubes
- 1 pound day-old white French bread, diced into 1/2-inch cubes and dried (approx 12 cups)
Vegetables and Aromatics
- 2 cups diced yellow onion
- 1 ½ cups diced celery (about 5–6 stalks)
Other Ingredients
- ½ cup unsalted butter (divided)
- 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
- Prepare Bread Crumbs: Preheat the oven to 250°F. Cut the day-old French bread into 1/2-inch cubes to yield approximately 12 cups of bread pieces. Spread the bread cubes evenly over two baking sheets in a single layer. Bake in the oven for 45 minutes, tossing halfway through to ensure even drying. Remove and set aside the dried bread cubes.
- Sauté Vegetables: Increase oven temperature to 350°F and grease a 9×13-inch casserole dish with nonstick spray or butter. In a large pot, melt ½ cup of unsalted butter over medium heat. Add the diced yellow onions and celery, cooking until softened and translucent, which usually takes about 5-7 minutes. Remove from heat and transfer the softened vegetables to a large mixing bowl.
- Mix Stuffing Ingredients: In a medium bowl, whisk together the chicken broth, eggs, fresh rosemary, sage, thyme, poultry seasoning, salt, and black pepper until fully combined. Pour this mixture over the dried bread cubes and the softened onion and celery mixture. Toss gently but thoroughly to ensure all bread cubes are evenly coated with the liquid and herbs.
- Assemble and Bake Stuffing: Transfer the stuffing mixture into the prepared casserole dish, spreading it out evenly. Cover the dish tightly with aluminum foil. Bake covered for 40 minutes, then remove the foil and continue baking uncovered for an additional 40 to 45 minutes until the top is golden brown and crisp while the inside remains moist and tender.
Notes
- Using day-old bread is critical to achieving the ideal texture for stuffing; fresh bread will make it soggy.
- Feel free to substitute chicken broth with vegetable broth for a vegetarian variation; omit eggs for a vegan adaptation.
- Herbs can be adjusted to taste or substituted with dried herbs if fresh are unavailable.
- Covering the dish during the first part of baking keeps the stuffing moist, uncovering allows the top to crisp up.
- Make sure to toss the bread cubes during drying to promote even crispness.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: Baking
- Cuisine: American
Keywords: classic stuffing, homemade stuffing, Thanksgiving side dish, bread stuffing recipe, holiday stuffing
