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Thanksgiving Stuffing

Author Jacqueline

Ingredients

  • ¾ cup 1 1/2 sticks unsalted butter plus more for baking dish
  • 1 lb. good-quality day-old white bread torn into 1-inch pieces (about 10 cups)
  • 2 ½ cups chopped yellow onions
  • 1 ½ cups 1/4-inch slices celery
  • ½ cup chopped parsley
  • 2 tablespoons chopped fresh sage
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh thyme
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 2 ½ cups chicken broth divided
  • 2 large eggs

Instructions

  • The night before, spread bread out on a baking sheet. Leave out overnight. (If you forget, you can also dry bread out in the oven that morning- 250 for 1 hour)
  • Preheat oven to 350°. Butter or spray a 13x9 baking dish and set aside.
  • Meanwhile, melt 3/4 cup butter in a large skillet over medium-high heat; add onions and celery. Stir often until just beginning to brown, about 10 minutes. Add to bowl with bread; stir in herbs, salt, and pepper. Drizzle in 1 1/4 cups broth and toss gently. Let cool.
  • Whisk 1 1/4 cups broth and eggs together. Add to bread mixture; fold together gently until combined. Transfer to prepared dish, cover with foil, and bake 40 minutes.
  • Uncover and bake until top is browned and crisp, 40-45 minutes longer.