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Mom’s Thanksgiving Stuffing Recipe Everyone Loves

Mom’s Thanksgiving Stuffing Recipe Everyone Loves

A classic American bread stuffing made with dried bread, butter, onion, celery, poultry seasoning, parsley, broth, and eggs. It is baked separately from the turkey for a crisp golden top and tender, savory center.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 minute
Servings: 10 servings
Ingredients Method Notes

Ingredients
  

Stuffing
  • 1 pound Day-old white sandwich bread or French bread, cut into 3/4-inch cubes
  • 8 tablespoons Unsalted butter
  • 1 large Large yellow onion, finely chopped
  • 3-4 stalks Celery stalks, finely chopped
Seasonings
  • 2 teaspoons Poultry seasoning
  • 1 teaspoon Rubbed sage, optional
  • 1/2 cup or 2 tablespoons Fresh parsley, chopped, or dried parsley
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon Freshly ground black pepper
Moisture
  • 2 1/2-3 cups Low-sodium chicken or turkey broth
  • 2 large Large eggs, beaten

Method
 

Step-by-Step
  1. Cut the bread into 3/4-inch cubes and spread them over baking sheets. Dry at 300°F for 20–30 minutes, stirring once or twice, until the cubes feel dry but are not deeply browned.
  2. Melt the butter in a large skillet or Dutch oven over medium heat. Add the onion and celery and cook for 8–10 minutes, stirring often, until softened but not browned.
  3. Stir the poultry seasoning, optional rubbed sage, parsley, kosher salt, and black pepper into the buttered vegetables. Cook briefly until the herbs smell fragrant.
  4. Place the dried bread in a large bowl and add the cooked onion and celery mixture. Toss gently until the vegetables and herbs are distributed throughout the bread.
  5. Whisk the beaten eggs with 2 1/2 cups of broth. Pour the mixture over the bread and fold gently; add more broth a little at a time until the bread is evenly moist but not wet or mushy.
  6. Transfer the stuffing to a buttered 9-by-13-inch baking dish. Cover with foil and bake at 350°F for 25–30 minutes.
  7. Remove the foil and continue baking for 15–20 minutes, until the center is hot and the top is crisp and golden. Rest briefly before serving.

Notes

Dry bread thoroughly for the best texture, and add broth gradually because the exact amount depends on the bread. The vegetable-and-butter mixture can be prepared a day ahead and refrigerated; bring it close to room temperature before combining with the bread.