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Classic Bread Stuffing
Buttery bread stuffing with onion, celery, sage and thyme, baked until crisp on top and soft underneath.
Ingredients
| Volume | Grams |
|---|---|
| 1 lb day-old bread, cut into 3/4-inch cubes, about 12 cups | 454 g |
| 1/2 cup unsalted butter | 113 g |
| 1 large onion, diced | — |
| 3 celery ribs, diced | — |
| 1 tbsp dried sage, or 2 tbsp fresh, chopped | — |
| 2 tsp dried thyme | — |
| 1 tsp table salt | 6 g |
| 1/2 tsp black pepper | 1.1 g |
| 2 1/2 cups chicken broth | — |
| 2 large eggs | 100 g |
| 1/4 cup fresh parsley, chopped | — |
Gram weights use the King Arthur Baking ingredient weight chart; amounts given in lb or oz are converted by weight (1 lb = 453.6 g, 1 oz = 28.35 g); “—” means the ingredient isn’t on the chart, so measure it by volume or count. Measure flour by spooning it into the cup and leveling, or better, weigh it.
Method
- Heat the oven to 375 °F. Spread the bread cubes on two sheet pans and toast 10–15 minutes until dry. Butter the baking dish.
- Melt the butter in a large skillet and cook the onion and celery until soft, about 8 minutes. Stir in the sage, thyme, salt and pepper.
- Whisk the broth and eggs together in a very large bowl. Add the bread, vegetables and parsley and toss until evenly moistened.
- Spread in the dish, cover with foil, and bake 25 minutes. Uncover and bake 20 minutes more, until crisp and golden on top.
Tips
- Use vegetable broth for a vegetarian stuffing.
- For food safety, bake stuffing in a dish; if you cook it inside the bird, it must reach 165 °F (see our meat temperature chart).
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