Homestyle Thanksgiving Stuffing: A Hearty Holiday Tradition (Print Version)
Whip up Homestyle Thanksgiving Stuffing, a savory bread and herb dressing that brings all the holiday comfort. Easy to make with my family's favorite tips!
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 55 Minutes minutes
Total Time: 75 minutes
Servings: 8 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Contains eggs, dairy, gluten. Can be made vegetarian with vegetable broth.
# Ingredients:
→ Bread Base
01 -
1 (1-pound) loaf stale sourdough or challah bread, cut into 1/2-inch cubes (about 8-10 cups)
02 -
1/2 cup unsalted butter, plus more for dish
→ Aromatics & Veggies
03 -
2 cups chopped celery (about 4 stalks)
04 -
1 1/2 cups chopped yellow onion (about 1 large onion)
→ Flavor & Moisture
05 -
4 cups low-sodium chicken broth, plus more if needed
06 -
2 large eggs, lightly beaten
→ Seasonings
07 -
1/4 cup fresh sage, chopped
08 -
2 tablespoons fresh thyme leaves, stripped from stems
09 -
1 teaspoon salt, or to taste
10 -
1/2 teaspoon black pepper, or to taste
# Instructions:
01 -
Okay, first things first, get those bread cubes ready. If they're not already stale, spread them out on a baking sheet and bake at a low temp (like 250°F/120°C) for 15-20 minutes, or until they're dry but not toasted. This is where I always get impatient, but trust me, it’s crucial! You want them to soak up all that yummy broth, not just turn into a soggy mess.
02 -
Melt a good chunk of that butter in a large skillet or Dutch oven over medium heat. Toss in your chopped celery and onion. Cook 'em down until they're soft and translucent, about 8-10 minutes. This step builds the flavor foundation for your stuffing, so don't rush it. I've definitely tried to speed this up and ended up with crunchy onions, which is a big no-no for me.
03 -
Stir in your fresh sage and thyme, letting them get fragrant for just a minute. Oh, the smell! That's when you know the holidays are officially happening. Pour in about half of the chicken broth, bring it to a simmer, and let it cook for a few minutes. This infuses the broth with all those lovely herb flavors before it even touches the bread. This step feels like magic, honestly.
04 -
In a huge bowl (the biggest you have, trust me), combine your dried bread cubes with the sautéed vegetable and herb mixture. Whisk the eggs with the remaining broth, then pour this over the bread mixture. Gently toss everything together. I always use my hands here; it's messy but ensures everything gets coated evenly. Add more broth if it feels too dry – you want it moist, not drenched.
05 -
Now for the seasoning! Salt, pepper, taste, adjust. This is important because broth and butter can vary. Transfer the mixture to a buttered 9x13 inch baking dish. Don't press it down too much if you like some crispy bits on top, which, let's be real, are the best bits. I've learned from experience that over-packing leads to dense stuffing, and we're aiming for light and fluffy with a great crust.
06 -
Cover your dish with foil and bake at 375°F (190°C) for about 30 minutes. Then, uncover it and bake for another 20-30 minutes, or until the top is beautifully golden brown and crispy. The kitchen will smell absolutely incredible! Let it rest for a few minutes before serving. This Homestyle Thanksgiving Stuffing will be a centerpiece, I promise.
# Notes:
01 -
Always use stale or dried bread for the best texture; fresh bread makes it gummy.
02 -
Leftover stuffing freezes well for up to a month in an airtight container.
03 -
For a vegetarian version, simply swap chicken broth for a good quality vegetable broth.
04 -
Serve with homemade cranberry sauce for a lovely sweet and tart contrast.
# Equipment Needed:
01 -
Large skillet or Dutch oven
02 -
large mixing bowl
03 -
9x13 inch baking dish
# Nutrition (Per Serving):
Calories: 350 kcal
Total Fat: 18g
Total Carbohydrate: 35g
Protein: 10g