A classic side dish, this Stuffing recipe is rich, savory, and buttery. Perfect for any holiday spread, you won't need another recipe after trying this one!
Dry out the bread cubes by spreading them out onto a large baking dish or sheet. You can let them sit for 12-24 hours and air dry or toast them in the oven. To oven dry, place them in a 350F oven, stirring every 5 minutes until dry and crouton-like, about 15 minutes. Let cool completely.
Preheat the oven to 350F when you’re ready to assemble the stuffing. Lightly butter a 9x13-inch baking dish.
In a large skillet, melt the butter over medium-high heat. Add the sage and cook until dark green, about 30 seconds. Add the onion. Cook, stirring frequently, about starting to soften, about 5 minutes.
Stir in the celery and garlic. Continue cooking until the celery starts to soften, about 5 minutes. Stir in the parsley, thyme, rosemary, ½ teaspoon of salt, and ½ teaspoon of pepper. Remove from the heat.
In a large mixing bowl, whisk together the chicken broth, eggs, and the remaining 1 teaspoon salt and ½ teaspoon pepper. Add the bread cubes and onion mixture. Stir until well combined. Let the mixture sit for a few minutes allowing the bread to absorb liquid. Stir again, then pour the bread mixture into the greased casserole dish.
Cover with foil and bake for 45 minutes. Remove the foil and continue baking until the top is golden brown, about 15 minutes more. Let cool for a few minutes before serving. Baked stuffing can be frozen in a freezer-safe container for up to 1 month. Thaw in the fridge for 24 to 48 hours before reheating.
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Notes
If the top of the stuffing is not as golden as you prefer, you can turn on the broiler for a few minutes to brown the top.
The amount of liquid you need varies with what type of bread you use. If the bread seems dry, drizzle a little extra broth over the top before baking.
If you need to keep your stuffing warm before serving, loosely cover it with aluminum foil and keep it in the oven set at 200F.
If you are feeding a crowd, you can double the recipe. Simply bake it in two casserole dishes.
The stuffing should be moist but not wet. Add more bread to soak up the excess moisture if your mixture is too wet.
For crispier stuffing, use a larger casserole dish so there is more surface area for the bread to crisp up.
Don’t stir the bread too vigorously with the onion mixture. You do not want the bread to turn into mush before you start baking it.