Traditional Thanksgiving Stuffing delivers buttery crispy-edged bread cubes soaked in herb-infused broth with sautéed celery and onion. Classic parsley sage rosemary thyme seasoning creates nostalgic holiday aroma everyone craves. Bakes in 45 minutes serving 12 generously alongside turkey and gravy.
Why This Excels
Butter-toasted bread creates superior texture over stale cubes. Sautéed vegetables release sweetness building flavor base. Fresh herbs provide brighter aroma than dried. Gradual broth addition prevents mushy consistency.
Key Ingredients
- 2 lbs bread cubes toasted in butter absorb maximum flavor
- Celery onion carrot sautéed sweeten naturally
- Parsley sage rosemary thyme define classic stuffing taste
- Chicken broth + eggs create custardy moist interior
Step-by-Step Method
Toast Bread
Cube bread into 1-inch pieces. Melt ¾ cup butter in large skillet, toast bread over medium heat until golden. Transfer to large bowl.
Sauté Vegetables
Melt remaining butter in same skillet. Sauté onion celery carrot garlic 8-10 minutes until softened. Season with salt pepper.
Add Herbs
Stir in chopped parsley sage rosemary thyme cooking 2 minutes until fragrant. Deglaze with splash broth scraping browned bits.
Combine & Moisten
Add vegetables to bread bowl. Drizzle 2½ cups broth whisked with 2 eggs gradually folding until evenly moistened.
Bake
Spoon into greased 9×13 dish. Dot with butter. Bake 350°F 40-45 minutes until golden crispy edges form.
Serving Ideas
Scoop alongside roasted turkey drizzled with gravy. Perfect with mashed potatoes cranberry sauce green beans. Reheats beautifully for leftovers.
Storage And Reheating
- Refrigerate airtight 4 days
- Freeze unbaked up to 2 months
- Reheat 350°F covered then uncovered for crisp
Pro Tips
- Dry bread cubes on counter 24 hours before toasting
- Brown butter slightly for deeper flavor
- Add broth gradually testing moisture
- Fresh herbs superior to dried (use ⅓ amounts)
Substitutions
| Ingredient | Substitute |
| French/Italian bread | Sourdough or cornbread cubes |
| Chicken broth | Vegetable broth (vegan) |
| Eggs | Flax eggs (2 Tbsp flax + 6 Tbsp water) |
| Fresh herbs | Dried (⅓ amounts) |
Nutrition (per serving)
Approximately 320 calories, 16g fat, 38g carbs, 8g protein. 12 servings; values approximate.
FAQ
Too dry?
Add ¼-½ cup more broth next time. Test small batch first.
Soggy texture?
Toast bread thoroughly. Don’t skip sautéing vegetables.
Make ahead?
Assemble refrigerate up to 24 hours. Add 10 minutes bake time.
Traditional Thanksgiving Stuffing
Ingredients
Equipment
Method
- Cube bread 1-inch pieces. Melt ¾ cup butter in skillet, toast bread golden. Transfer to large bowl.
- Melt remaining butter in skillet. Sauté onion celery carrot garlic 8-10 minutes until soft.
- Add chopped parsley sage rosemary thyme. Cook 2 minutes fragrant.
- Add vegetables to bread. Whisk broth + eggs, pour gradually folding until moist.
- Spoon into greased 9×13 dish. Dot butter. Bake 350°F 40-45 minutes golden.
