Traditional Bread Stuffing with Herbs
This classic bread stuffing (or dressing) recipe is the perfect side dish for your holiday table. Buttery, fluffy, and packed with the flavors of fresh herbs, it's easy to prepare and always a crowd-pleaser. Plus, you can prep parts of the recipe ahead to enjoy a stress-free Thanksgiving!
Servings: 12 servings
Ingredients
- 1-1/2 pound loaf firm country white or farmhouse sandwich bread (24 ounce loaf; I use Arnold Country White or Pepperidge Farm Farmhouse White)
- 10 tablespoons unsalted butter , divided
- 2 cups small diced yellow onion (about 1/4-inch dice)
- 1 cup small diced celery (about 1/4-inch dice)
- 2 tablespoons fresh sage leaves , finely chopped
- 1 tablespoon fresh rosemary , chopped
- 2 teaspoons fresh thyme leaves , chopped
- ½ teaspoon poultry seasoning (I use Bell's)
- ¼ cup chopped flat-leaf parsley leaves , plus additional for garnish (optional)
- 1-1/2 teaspoons Diamond Crystal kosher salt , plus additional to taste
- 1 teaspoon freshly-ground black pepper , plus additional to taste
- 2-1/4 to 3 cups low sodium turkey or chicken broth or stock , plus additional as needed
- 2 large eggs
Instructions
- Preheat oven to 250°F.
- Cut or tear bread, including the end pieces, into 1/2- to 3/4-inch pieces, leaving soft crusts on. Spread into an even layer on two rimmed half-sheet pans.
- Bake 50-60 minutes, until bread is lightly-toasted and dry throughout. Rotate pans halfway through baking time. Let croutons cool completely at room temperature. (You should have about 1 pound of croutons.)
- Raise oven temperature to 375°F and place a rack in the middle position. Butter a 3-quart gratin or 13x9 baking dish.
- Melt 8 tablespoons butter in a skillet over medium-high heat until foaming subsides. Add celery and onion and cook, stirring frequently, until the celery is softened and the onions are translucent, about 8-10 minutes.
- Stir in 1-1/2 teaspoons kosher salt, 1 teaspoon freshly ground black pepper, sage, rosemary, thyme, and poultry seasoning. Cook for an additional 1-2 minutes until the herbs are fragrant.
- In a large bowl, mix together croutons, onion and celery mixture, and parsley. Moisten with 1-3/4 cups broth or stock and let stand for a few minutes for the bread to soak up the liquid. Season to taste with additional salt and pepper.
- In your liquid measuring cup, beat together 1/2 cup broth/stock and the eggs. Fold the mixture into the stuffing to combine and let it stand again for a few minutes to soak in. Squeeze a crouton between your fingertips; it should be moistened through but not mushy and falling apart. If the stuffing seems dry, add some of the additional liquid a little bit at a time, letting it soak in before adding more.
- Transfer the stuffing to the prepared baking dish. Cut the remaining butter into small cubes and dot it over the top of the stuffing.
- Cover the pan with a piece of foil and bake for 30 minutes. Uncover and continue baking for 15-20 minutes, until edges are crispy and the center reads 165°F on an instant-read thermometer.
- Let the stuffing stand for 15 minutes at room temperature after baking. Garnish with additional chopped fresh parsley and serve with roasted turkey, chicken, and your favorite holiday sides (including a drizzle of gravy!).
Notes
Broth/Stock: Make sure you're using low sodium broth or stock, not "reduced sodium," when following the kosher salt measurements in the recipe. The brand I recommend for store-bought (Pacific Foods Organic Low Sodium Chicken Stock) contains 40 mg of sodium per cup. Homemade stock, like my Turkey Stock, typically has a negligible amount of added salt, if any. If your broth or stock is higher in sodium, adjust the amount of added salt as needed.
I usually need to use 3 cups of liquid when making this recipe, but you may need to adjust depending on the type of bread you're using and how moist you prefer your stuffing.
Prep Ahead: See the "Make Ahead" section in the article above for tips.
Nutrition
Serving: 0.08recipe | Calories: 285kcal | Carbohydrates: 33g | Protein: 8g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 58mg | Sodium: 474mg | Potassium: 220mg | Fiber: 2g | Sugar: 5g | Vitamin A: 526IU | Vitamin C: 5mg | Calcium: 149mg | Iron: 3mg
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