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Best Stuffing

Best stuffing made with dried bread cubes, a quick sauté of onion and celery, and a baked egg-broth custard for a golden, crisp top. This American side dish delivers moist, fluffy scoops with fresh sage, thyme, rosemary, and parsley.
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Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

crusty white or sourdough bread
  • 1 loaf (16 oz) crusty white or sourdough bread Cut into 1-inch cubes and dried overnight.
butter
  • 0.5 cup butter
onion
  • 1 onion Diced.
celery
  • 3 celery Stalks, diced.
garlic
  • 3 clove garlic Minced.
fresh sage
  • 2 tbsp fresh sage Chopped.
fresh thyme leaves
  • 1 tbsp fresh thyme leaves
fresh rosemary
  • 1 tbsp fresh rosemary Chopped.
fresh parsley
  • 0.25 cup fresh parsley Chopped.
chicken broth
  • 2.5 cup chicken broth
large eggs
  • 2 large eggs
salt
  • 1 tsp salt
black pepper
  • 0.5 tsp black pepper

Equipment

  • 1 sheet pan

Method
 

Prep and bake setup
  1. Preheat the oven to 350°F, then butter a 9x13-inch baking dish so the stuffing doesn’t stick.
Sauté the aromatics
  1. Melt the butter, then cook the onion and celery for 8-10 minutes until soft and translucent, stirring so they don’t brown.
  2. Add the garlic, fresh sage, fresh thyme leaves, and fresh rosemary, and cook for 1 minute until fragrant and glossy.
Moisten and season the bread
  1. Toss the bread cubes with the vegetable mixture and the fresh parsley in a large bowl until the herbs are evenly distributed.
  2. Whisk the chicken broth, eggs, salt, and black pepper, then pour over the bread and toss until every cube is evenly moistened.
Bake for a golden crisp top
  1. Spread the mixture into the buttered baking dish in an even layer, then cover tightly with foil to trap moisture during the first bake.
  2. Bake for 30 minutes at 350°F, then uncover and bake another 20-25 minutes until the top is golden and crisp with browned edges.

Notes

For the best texture, use bread cubes that truly dried overnight so they absorb the broth without turning gummy. Store leftover stuffing covered in the refrigerator for up to 4 days; reheat in a 350°F oven until hot through. Freezing is yes—freeze portions up to 2 months and thaw overnight in the fridge before reheating. If you want a lighter option, swap half the butter for an equal amount of olive oil.