Recipe Background
Thanksgiving just isn't complete without Classic Thanksgiving Stuffing! Tender pieces of bread, soaked in savory stock, elevated with beloved holiday herbs, and made with lots of butter! You can't have turkey, mashed potatoes, and veggies on Turkey Day and just skip out on the Classic Thanksgiving Stuffing! It just wouldn't make sense! You could even say that this stuffing makes the most delicious sense of all!
Thanksgiving just isn't complete without Classic Thanksgiving Stuffing! Tender pieces of bread, soaked in savory stock, elevated with beloved holiday herbs, and made with lots of butter! You can't have turkey, mashed potatoes, and veggies on Turkey Day and just skip out on the Classic Thanksgiving Stuffing! It just wouldn't make sense! You could even say that this stuffing makes the most delicious sense of all!
Ingredients
For the stuffing:
- 2 sticks unsalted butter room temperature, plus more, to taste, melted, for greasing the baking dish
- 1 1/2 (18-24-ounce) loaves bread toasted or day-old, cubed
- 3 cups sweet onions diced
- 2 cups celery diced
- 6 cloves garlic minced
- kosher salt to taste
- black pepper to taste
- 3 tablespoons fresh sage chopped
- 3 tablespoons fresh parsley chopped
- 3 tablespoons fresh rosemary chopped
- 2 1/2 cups chicken stock or vegetable stock divided
- 2 large eggs
Optional, for topping:
- fresh sage leaves to taste
- fresh parsley to taste, chopped
- fresh rosemary sprigs to taste
Directions
- Preheat the oven to 350 degrees F.
- Using the extra melted butter, grease a 9x13-inch baking dish.
- In a large mixing bowl, add the bread cubes.
- In a large skillet or a Dutch oven over medium heat, melt the remaining 2 sticks of the butter.
- Add the onions, the celery, the garlic, the salt, and the black pepper and cook, while stirring, until the onions and the celery soften, about 8-10 minutes.
- Add 3 tablespoons of the sage, 3 tablespoons of the parsley, and 3 tablespoons of the rosemary to the onion mixture and cook, while stirring, until fragrant, about 1 minute.
- Add 1 cup of the stock to the onion mixture and stir to combine.
- Pour the stock mixture over the bread cubes and toss well to combine.
- In a small bowl or measuring cup, add the remaining stock and the eggs and whisk to combine.
- Pour the egg mixture over the bread cube mixture and fold until thoroughly combined.
- Transfer the stuffing mixture to the baking dish and spread it out evenly.
- Bake until the stuffing reaches an internal temperature of 160 degrees F, about 45-50 minutes. If the stuffing begins to brown too quickly while baking, cover it with foil.
- Allow the stuffing to cool for 5-10 minutes.
- Serve garnished with the extra sage leaves, the extra parsley, and the extra rosemary sprigs.
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