Description
A classic recipe for homemade stuffing made with dry bread cubes, butter, aromatic vegetables, and herbs, baked until golden brown.
Ingredients
- 1 (14 ounce) package dry bread cubes or 1 pound stale bread, cut into 1/2-inch cubes
- 1 cup (2 sticks) unsalted butter
- 2 cups chopped yellow onion (about 2 medium)
- 2 cups chopped celery (about 4 stalks)
- 1 cup chopped fresh parsley
- 1 tablespoon dried sage
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4-5 cups chicken or vegetable broth, warm
- 2 large eggs, lightly beaten (optional, for firmer stuffing)
Instructions
- Preheat oven to 350°F (175°C). If using fresh bread, spread the cubes on a baking sheet and toast in the oven for 10-15 minutes, or until lightly golden and dry. Let cool. If using pre-packaged dry bread cubes, skip this step.
- In a large skillet or Dutch oven, melt the butter over medium heat.
- Add the chopped onion and celery to the skillet. Cook, stirring occasionally, until softened, about 8-10 minutes.
- Stir in the fresh parsley, dried sage, dried thyme, salt, and black pepper. Cook for another 1-2 minutes until fragrant.
- In a very large mixing bowl, combine the toasted bread cubes with the sautéed vegetable mixture.
- Gradually add the warm chicken or vegetable broth, starting with 4 cups, tossing gently until the bread cubes are moistened. If using, mix in the lightly beaten eggs at this stage. Add more broth if needed for desired consistency; the stuffing should be moist but not soggy.
- Transfer the stuffing mixture to a large 9×13 inch baking dish.
- Bake for 30-40 minutes, or until the top is golden brown and the stuffing is heated through. For a crispier top, you can increase the oven temperature to 375°F (190°C) for the last 10 minutes.
- Serve hot.
Notes
- If using fresh bread, ensure it is thoroughly dried out by toasting to prevent the stuffing from becoming overly soggy.
- The amount of broth needed will vary based on the dryness of the bread. Start with 4 cups and add more gradually.
- For a much richer flavor, use chicken broth instead of vegetable broth.
- The eggs are optional and help bind the stuffing together, making it firmer when served.