Description
This recipe for the Best Homemade Stuffing combines toasted Texas toast cubes with a flavorful mixture of sautéed onions, celery, garlic, and fresh herbs, all bound together with eggs and chicken broth. Baked to golden perfection, this classic stuffing is moist on the inside with a slightly crisp top, perfect for holiday dinners or any comforting meal.
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 needed)
Instructions
- Toast the Bread: Preheat the oven to 300°F. Place the cubed bread pieces on a baking sheet and bake until dry and crispy, stirring every 8 to 10 minutes to ensure even toasting. This process may take 40 to 60 minutes. Once toasted, transfer the bread cubes to a large bowl and let them cool.
- Sauté Vegetables: Increase the oven temperature to 350°F. In a large skillet or pan over the stovetop, melt the butter. Add diced onions, sliced celery, and minced garlic, cooking for about 4 minutes until softened but not browned.
- Combine Bread and Vegetables: Pour the butter and vegetable mixture over the toasted bread cubes. Toss well to coat the bread evenly. Add salt, black pepper, minced sage, and parsley, then toss the bread mixture again to distribute the seasonings evenly.
- Add Eggs and Broth: In a small bowl, whisk the eggs until well beaten. Pour the eggs evenly over the bread mixture, followed by the chicken broth. Gently stir or toss the mixture to coat all the bread cubes without breaking them apart. For a moister stuffing, add up to ½ cup additional broth if desired.
- Prepare for Baking: Transfer the bread mixture into a greased 9×13 inch casserole dish. Cover tightly with foil. If baking later, refrigerate for up to 24 hours before cooking.
- Bake the Stuffing: Place the covered casserole dish on the middle oven rack and bake at 350°F for 30 minutes. Remove the foil and bake uncovered for an additional 10 to 15 minutes, until the top is browned and slightly crispy. Serve immediately.
Notes
- Storage: Store leftover stuffing in an airtight container in the refrigerator for up to 5 days.
- Make-Ahead: Assemble the stuffing up to 24 hours in advance and keep it refrigerated before baking. Let sit at room temperature for 30 to 60 minutes before baking for even heat.
- Pre-Cubed Toasted Bread: For convenience, use approximately 8 heaping cups of pre-cubed, toasted bread purchased from the bakery. Adjust recipe quantities if using more bread.
- Toasting Bread Ahead: Bread cubes can be toasted a day ahead to save time on cooking day.
- Air Fryer Option: Toast bread cubes in an air fryer at 300°F, stirring every 5 minutes, taking about 6 to 8 minutes per batch for crispy bread cubes.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 2g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg
