Description
This classic homemade stuffing recipe features toasted Texas toast integrated with a flavorful mixture of onions, celery, fresh herbs, and chicken broth, resulting in a moist, savory side dish perfect for holiday meals or any comforting dinner.
Ingredients
Scale
Bread
- 8 cups cubed Texas toast or French bread, about 1 loaf
Vegetables and 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
Other Ingredients
- ½ cup (1 stick) unsalted butter
- ½ teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
- 3 large eggs, lightly beaten
- 1 ½ cups chicken broth (plus up to ½ cup more if desired)
Instructions
- Toast the Bread: Preheat the oven to 300°F. Spread the cubed pieces of bread evenly on a baking sheet and bake until dry and crispy, stirring every 8 to 10 minutes to ensure even toasting. This process takes between 40 to 60 minutes. Once toasted, transfer the bread cubes to a large bowl and let cool.
- Cook Vegetables: Increase the oven temperature to 350°F. In a large stove top skillet or pan, melt the unsalted butter over medium heat. Add diced onions, sliced celery, and minced garlic, cooking for about 4 minutes until the vegetables are softened but not browned.
- Combine Vegetables with Bread: Pour the cooked vegetable and butter mixture over the toasted bread cubes. Toss gently to coat the bread evenly. Add kosher salt, freshly cracked black pepper, minced fresh sage, and minced fresh parsley, tossing again to distribute the seasoning.
- Mix Eggs and Broth: In a small bowl, whisk the three large eggs until smooth. Pour the beaten eggs evenly over the bread mixture. Follow with 1 ½ cups of chicken broth poured evenly over the bread cubes. Gently toss the mixture to coat all pieces without breaking apart the bread cubes. For a moister stuffing, add up to an additional ½ cup of broth as preferred.
- Prepare for Baking: Transfer the bread mixture into a greased 9×13 inch casserole dish. Cover the dish tightly with foil. If not baking immediately, refrigerate for up to 24 hours.
- Bake the Stuffing: Place the covered casserole in the preheated 350°F oven on the middle rack. Bake for 30 minutes covered, then remove the foil and bake for another 10 to 15 minutes until the top is golden brown and crisp.
- Serve: Remove from the oven and serve the stuffing immediately as a warm, flavorful side dish.
Notes
- Storage: Store leftover stuffing in an airtight container in the refrigerator for up to 5 days.
- Make-Ahead: Prepare the stuffing mixture ahead of time without baking. Wrap tightly and refrigerate up to 24 hours. Before baking, allow to warm at room temperature for 30 minutes to 1 hour.
- Pre-Cubed Bread: To save time, use pre-cubed and toasted bread from the grocery bakery, using approximately 8 heaping cups for this recipe. Adjust recipe quantities if using more bread.
- Toast Bread Ahead: Toasting the bread cubes can be done a day in advance to reduce preparation time on baking day.
- Using an Air Fryer: The bread cubes can be toasted in an air fryer at 300°F, tossing every 5 minutes until dry and crispy, approximately 6 to 8 minutes per batch.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 280
- Sugar: 2g
- Sodium: 520mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 110mg
