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Classic Thanksgiving Stuffing

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Classic Thanksgiving Stuffing

Classic Thanksgiving Stuffing

Stuffing is another classic dish for any big holiday meal. The key to making this meal work is using a very dry bread, so it’ll retain its shape even after soaking up the various juices. Plus, since it’ll keep for a few days, you’re welcome to make this dish ahead of time if you’re worried about juggling the entire meal at once.

  • Author: Addie Gundry
  • Prep Time: 10 minutes
  • Cook Time: 2 hours 20 minutes
  • Total Time: 2 hours 30 minutes
  • Yield: 6–8 1x
  • Category: Entrées

Ingredients

Scale
  • 1 pound day-old white French bread, diced into 1-inch cubes and dried
  • 1 cup (2 sticks) unsalted butter
  • 1 extra-large Vidalia onion, finely diced (about 2 1/2 cups)
  • 1 red onion, chopped
  • 1 1/2 cups finely chopped celery
  • 2 1/2 cups low-sodium chicken broth
  • 2/3 cup minced fresh flat-leaf parsley, plus additional leaves for garnish
  • 1/4 cup minced fresh sage, plus additional leaves for garnish
  • 2 tablespoons minced fresh rosemary
  • 2 tablespoons thyme
  • Salt and 1 teaspoon freshly ground black pepper
  • 2 large eggs
  • Minced fresh chives

Instructions

  1. Preheat the oven to 250 degrees F. Lightly coat a rimmed baking sheet with cooking spray. Place the bread cubes on the sheet and bake, stirring occasionally, until dried out, about 45 minutes. (You must begin with very dry bread or it’ll turn to mush.) Let cool completely, then transfer to a   very large bowl.
  2. Increase the oven temperature to 350 degrees F. Coat a 9 x 13-inch baking dish with cooking spray and set aside.
  3. In a large skillet, add 12 tablespoons of the butter and heat over medium-high heat to melt.
  4. Add the Vidalia onion, red onion, and celery and cook, stirring frequently, until the vegetables have softened and are just beginning to lightly brown, about 10 minutes. Transfer the vegetables to the bowl with the bread. Add 1 1/4 cups of the broth, the parsley, sage, rosemary, thyme, salt, and pepper and toss well to combine.
  5. In a small bowl, whisk the remaining 1 1/4 cups chicken broth with the eggs. Pour the mixture over the bread and toss well to combine. Turn the mixture out into the prepared baking dish.
  6. Dice the remaining 4 tablespoons butter into 8 to 10 pieces and evenly dot the butter over the top of the stuffing. Cover with aluminum foil and bake for 40 minutes. Uncover and bake for an additional 40 to 45 minutes, or until the top is a light golden brown. Sprinkle with chives, and parsley and sage leaves, and serve immediately.

Notes

  • The stuffing is best warm and fresh but will keep airtight in the fridge for up to 5 days. Reheat gently as desired.
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