Description
A straightforward recipe for traditional, savory stuffing that results in a moist interior and a crisp top layer.
Ingredients
Scale
- 1 pound day-old bread, cut into 1-inch cubes
- 1 cup unsalted butter
- 2 cups chopped celery
- 2 cups chopped yellow onion
- 1 tablespoon dried sage
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups chicken or vegetable broth
- 2 large eggs, lightly beaten
Instructions
- Preheat your oven to 350 degrees F. Lightly grease a 9×13 inch baking dish.
- Spread the bread cubes on a baking sheet. Bake for 10 to 15 minutes until lightly dried out. Set aside.
- Melt the butter in a large skillet over medium heat. Add the celery and onion. Cook until softened, about 8 minutes.
- Stir in the sage, thyme, rosemary, salt, and pepper. Cook for 1 minute until fragrant.
- Remove the skillet from the heat. Add the dried bread cubes to the vegetable mixture and toss to coat evenly.
- In a separate bowl, whisk together the broth and eggs. Pour this mixture over the bread mixture. Gently toss until the bread absorbs most of the liquid. Do not overmix.
- Transfer the stuffing mixture to the prepared baking dish.
- Bake for 35 to 45 minutes, or until the top is golden brown and the center is heated through.
Notes
- For extra flavor, use sausage stuffing by browning 1 pound of breakfast sausage and adding it with the vegetables.
- If you prefer a crispier top, bake uncovered. For a moister result, cover the dish loosely with foil for the first 25 minutes of baking.
- You can prepare the mixture the day before and refrigerate it. Add 10 to 15 minutes to the baking time if baking cold.
- Prep Time: 20 min
- Cook Time: 45 min
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3
- Sodium: 450
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 2
- Protein: 8
- Cholesterol: 75