Description

This timeless Thanksgiving stuffing brings together the comforting flavors of soft bread, buttery vegetables, and fragrant herbs for a dish that defines the holiday table. Whether baked to perfection with a golden crust or served fresh from the oven, this recipe is sure to become a family favorite.

Customize the stuffing to your heart’s desire—add a touch of sweetness with dried cranberries or almonds, or keep it classic and savory. Perfect for pairing with turkey, gravy, and all your favorite sides, this stuffing is a must-have for any festive feast.

Ingredients

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16 cups dry bread cubes (homemade or store-bought, about 3 large loaves)
1/2 cup butter
2 cups onion, diced (1/2-inch pieces)
2 cups celery, diced (1/2-inch pieces)
3 teaspoons poultry seasoning
1/2 teaspoon thyme (fresh chopped or dried)
1/2 teaspoon sage (fresh chopped or dried)
1 teaspoon salt
1/2 teaspoon ground black pepper
2 large eggs
1 1/2-3 cups chicken broth (adjust as needed)
1 tablespoon parsley, fresh chopped for garnish

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Instructions

Preheat the oven to 350°F (175°C).
In a large pot over medium heat, melt the butter. Add diced onions and celery, stirring frequently, and cook until tender and translucent (about 8 minutes).
Stir in poultry seasoning, thyme, sage, salt, pepper, and 1½ cups of chicken broth. Remove from heat and whisk in the eggs until well combined.
Place dry bread cubes in a large mixing bowl. Pour the broth mixture over the bread and gently fold to combine. The stuffing should be moist but not overly wet—add up to ½ cup of additional broth if needed.
Spray a 9″x13″ baking dish with nonstick cooking spray. Spread the stuffing mixture evenly in the dish.
Bake for 45–60 minutes, gently stirring every 15–20 minutes, until the top is golden brown.
Remove from the oven, garnish with chopped parsley, and serve immediately.

Prep Time: 20 minutes
Cook Time: 1 hour