Description
This homemade stuffing recipe features perfectly toasted Texas toast bread cubes mixed with sautéed onions, celery, garlic, and fresh herbs, then moistened with eggs and chicken broth. Baked until golden and crispy on top, this classic side dish is ideal for holiday meals or comforting family dinners.
Ingredients
Scale
Bread
- 8 cups cubed Texas toast or French bread, about 1 loaf
Vegetables and Herbs
- 2 cups white or yellow onion, diced
- 3 celery stalks, sliced into ¼ inch pieces
- 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
- ½ teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
- 3 large eggs, lightly beaten
- 1 ½ cups chicken broth (plus up to ½ cup more if desired)
Instructions
- Toast the Bread: Preheat oven to 300°F. Spread cubed bread on a baking sheet and bake for 40 to 60 minutes, stirring every 8 to 10 minutes until the cubes are dry and crispy. Remove and cool.
- Sauté Vegetables: Increase oven temperature to 350°F. In a large stovetop skillet, melt butter and cook onions, celery, and garlic over medium heat for about 4 minutes until softened.
- Combine Bread and Vegetables: Pour the sautéed vegetable and butter mixture over the toasted bread cubes in a large bowl. Add salt, pepper, sage, and parsley, then toss well to combine.
- Add Eggs and Broth: In a small bowl, whisk eggs until smooth. Pour evenly over bread mixture. Then add chicken broth gradually, tossing gently to moisten all cubes without breaking them. Add up to ½ cup extra broth if you prefer a moister stuffing.
- Prepare to Bake: Transfer mixture to a greased 9×13-inch casserole dish. Cover with foil. If not baking immediately, refrigerate for up to 24 hours before baking.
- Bake: Bake uncovered in the middle oven rack at 350°F for 30 minutes. Remove foil and continue baking for an additional 10 to 15 minutes until the top is browned and crispy. Serve warm.
Notes
- Store leftover stuffing in an airtight container in the fridge for up to 5 days.
- Make ahead by assembling and refrigerating covered but bake just before serving. Let sit at room temperature for 30 to 60 minutes before baking.
- Pre-cubed and toasted bread can be purchased from grocery stores to save time; use about 8 heaping cups.
- The bread cubes can be toasted a day ahead to simplify meal prep.
- To toast bread in an air fryer, place cubes in the basket at 300°F and stir every 5 minutes. Toast for 6 to 8 minutes per batch until dry and crispy.
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 2 g
- Sodium: 480 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 65 mg
