Description
This classic homemade stuffing recipe combines toasted Texas toast bread cubes with sautéed onions, celery, and fresh herbs, all brought together with eggs and chicken broth for a moist, flavorful dish perfect for holiday gatherings or comforting family meals.
Ingredients
Scale
Bread
- 8 cups cubed Texas toast or French bread, about 1 loaf
Vegetables and Seasonings
- 2 cups white or yellow onion, diced
- 3 celery stalks, sliced into ¼ inch pieces
- ½ teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
- 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
- 3 large eggs, lightly beaten
- 1 ½ cups chicken broth (plus extra optional)
Instructions
- Toast the Bread: Preheat the oven to 300°F. Spread the cubed bread evenly on a baking sheet and bake, stirring every 8 to 10 minutes, until the cubes are dry and crispy, approximately 40 to 60 minutes. Set toasted bread aside to cool.
- Sauté Vegetables: Increase oven temperature to 350°F. In a large stovetop skillet or pan, melt the butter over medium heat. Add the diced onions, sliced celery, and minced garlic, cooking for about 4 minutes until softened and fragrant.
- Combine Bread and Vegetables: Transfer the vegetable and butter mixture over the cooled toasted bread cubes in a large bowl. Toss well to coat. Add salt, black pepper, minced sage, parsley, and toss again to evenly distribute the herbs and seasoning.
- Add Eggs and Broth: In a small bowl, whisk the eggs thoroughly. Pour the beaten eggs evenly over the bread mixture, followed by the chicken broth. Gently stir or toss the mixture to coat all bread cubes without breaking their shape. For a moister stuffing, up to ½ cup more broth can be added.
- Prepare for Baking: Grease a 9×13 casserole baking dish and transfer the bread mixture into it, spreading evenly. Cover tightly with aluminum foil. If baking later, refrigerate the dish for up to 24 hours.
- Bake the Stuffing: Place the casserole dish on the middle rack in the oven preheated to 350°F. Bake covered for 30 minutes. Remove foil and continue baking uncovered for another 10 to 15 minutes until the top is browned and slightly crisp. Serve immediately.
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Make-Ahead: Prepare the stuffing ahead but do not bake. Wrap and refrigerate up to 24 hours before baking. Allow 30 minutes at room temperature before baking.
- Pre-Cubed Toasted Bread: For convenience, use pre-cubed toasted bread from the grocery store’s bakery section, using about 8 heaping cups to match recipe volume.
- Toasting Bread Ahead: Bread cubes can be toasted a day ahead to ease preparation on baking day.
- Air Fryer Use: Bread cubes can be toasted in an air fryer at 300°F, stirring every 5 minutes for about 6 to 8 minutes per batch until crisp.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 2g
- Sodium: 450mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 70mg
