Easy Stuffing Recipe

A classic, savory stuffing made with dried bread cubes, butter, onion, celery, and fresh sage, thyme, and rosemary.

Course Side Dish

Cuisine American

Keyword stuffing recipe

Prep Time 25

Cook Time 45

Total Time 1 10

Servings people

Calories 117kcal

1 pound about 10 cups white sandwich bread, sourdough, or French bread, cut into ½-inch cubes
½ cup unsalted butter 1 stick
2 cups diced yellow onion about 2 medium onions
1 cup diced celery about 4 stalks
1 tablespoon minced garlic about 4 cloves
2 tablespoons fresh sage finely chopped
2 tablespoons fresh thyme leaves
1 tablespoon fresh rosemary finely chopped
1 teaspoon kosher salt
½ teaspoon ground black pepper
2¾ cups low-sodium turkey or chicken broth use vegetable broth for a meatless version
2 large eggs whisked

Preheat oven to 300°F (150°C). Spread bread cubes on baking sheets and bake for 20 to 25 minutes, until completely dried and crispy. Cool completely.
Increase oven temperature to 350°F (175°C) and grease a 9x13-inch (23x33 cm) baking dish. Set aside.
Melt butter in a large skillet over medium heat. Add onions and celery and cook 8 to 10 minutes, until soft. Stir in garlic, sage, thyme, rosemary, salt, and pepper. Cook 1 to 2 minutes, until fragrant, then remove from heat.
Place dried bread in a large mixing bowl. Pour the warm butter and vegetable mixture over the bread and toss gently.
Whisk broth with the eggs. Pour over the bread mixture and fold gently until absorbed.
Transfer stuffing to the prepared baking dish and cover tightly with foil. Bake covered for 30 minutes, then uncover and bake an additional 15 to 20 minutes, until golden brown and crispy on top.

Make ahead: For best texture, dry your bread cubes and sauté the vegetables up to 2 days in advance, storing them in separate airtight containers. Assemble with the broth and eggs right before baking. If you need to make it further ahead, assemble the casserole completely, cover, and freeze unbaked. Bake from frozen, adding extra time as needed until the center reaches 165°F.