Classic Bread Stuffing Recipe
It’s that time of year again! The holidays are quickly approaching, and the Thanksgiving countdown has begun!
Thanksgiving has always been one of my favorite holidays! In my opinion, there’s nothing better than giving thanks and enjoying a tasty meal with the ones you love most. (What can I say? I LOVE to eat!)
Last year I started the Thanksgiving Countdown – A full week of tasty recipes, and cooking/hosting tips & tricks! I’m excited to continue the tradition this year with more recipes and holiday fun!
Check out last year’s recipes under my Holiday Recipes on my website. You won’t be disappointed!
Stuffing
Thanksgiving stuffing is my favorite Thanksgiving side dish! There are many variations of stuffing recipes, but this classic bread stuffing takes the cake!
It’s the ultimate comfort food that will have you coming back for a second (or third) scoop!
Plus, this stuffing recipe can be prepared in advance, so you don’t need to worry about juggling oven time with the Turkey on Thanksgiving!
Classic Bread Stuffing
- 3/4 cup unsalted butter (plus extra for dish) (about 1.5 sticks)
- 1 lb day old white bread cut into 1" pieces (or stuffing mix)
- 2.5 cups chopped white onion (about 1/2 – 1 onion)
- 1/2 cup chopped parsley
- 2 tbsp fresh chopped sage
- 1 tbsp fresh chopped rosemary
- 1 tbsp fresh thyme
- 1 tsp fresh chopped basil
- 1 tsp fresh chopped oregano
- 2 tsp kosher salt
- 1 tsp fresh ground black pepper
- 2.5 cups chicken broth ((1 1/4 cup for first round))
- 2 large eggs
Toasting Bread
If NOT using stuffing mix: Preheat oven to 250 F.
Scatter bread cubes in a single layer across baking sheet
Bake, stirring occasionally until until bread is dried out (about 1 hr). Let cool, then transfer to a large bowl.
Stuffing 1st Round
Preheat oven to 350 F
Melt 3/4 cup butter in a large skillet over medium-high heat, add onions. Cook until transparent, stirring frequently (about 10 minutes). Add cooked onions to bread bowl, stir in herbs, salt, and pepper.
Drizzle 1 1/4 cups broth over bread mixture, and toss gently. let cool.
Generously butter a large glass baking dish (9"x13") (if not stuffing turkey).
Whisk remaining 1 1/4 cups broth and eggs in a small bowl, add to bread mixture. Fold bread mixture gently until fully combined.
Transfer stuffing to buttered dish, cover with foil, and bake until thermometer reads 160 F (about 40 min).
If preparing in advance, allow stuffing to cool and store in refridgerato covered for up to two days.
Stuffing 2nd Round
Preheat oven to 350 F.
Bake stuffing uncovered until the top is set, browned, and crisp – about 40-45 min. (if chilled, ad an additional 10-15 min)
Stuffing can be made 1 day in advance. Let cool before covering and chilling.
