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Classic Herb Stuffing Recipe

American · Side dish · 65 min total

A savory, aromatic stuffing made with crusty bread, vegetables, and herbs, perfect for Thanksgiving or any roast poultry.

Ingredients

• 1 loaf (1 lb) day-old crusty bread, cut into 1/2-inch cubes
• 4 tablespoons unsalted butter
• 1 large onion, chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 teaspoon dried sage
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 1/2 cups low-sodium chicken or vegetable broth
• 1 large egg, lightly beaten
• 1/4 cup chopped fresh parsley

Instructions

1. Preheat oven to 375°F (190°C). Spread bread cubes on a baking sheet and toast for 10-15 minutes until dry and lightly golden. Transfer to a large bowl.
2. In a large skillet, melt butter over medium heat. Add onion and celery; cook until softened, about 8 minutes. Add garlic, sage, thyme, rosemary, salt, and pepper; cook 1 minute more.
3. Pour the vegetable mixture over the bread cubes and toss to combine.
4. In a small bowl, whisk together broth and egg. Pour over bread mixture and stir gently until evenly moistened. Fold in parsley.
5. Transfer stuffing to a greased 9x13-inch baking dish. Cover with foil and bake for 25 minutes. Remove foil and bake for 15-20 minutes more until golden and crispy on top.
6. Let rest 5 minutes before serving.

Tips

• For extra flavor, use homemade broth or add 1/2 cup dried cranberries or chopped apples.
• Stuffing can be prepared a day ahead; refrigerate unbaked and add 10 minutes to baking time.
• If using fresh herbs, triple the amounts of sage, thyme, and rosemary.

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