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Classic Herb and Sage Thanksgiving Stuffing

Classic homemade Thanksgiving stuffing with toasted bread, butter, onion, celery and fresh sage, thyme and rosemary. Crispy on top and soft inside.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour
Dry bread 30 minutes
Total Time 1 hour 50 minutes
Course Side Dish
Cuisine American
Servings 12 servings
Calories 230 kcal

Ingredients
  

  • 1 1/2 lb sturdy white or French bread cut into 3/4-inch cubes (about 14 cups)
  • 1/2 cup unsalted butter plus more for the dish
  • 2 medium yellow onions diced (about 2 cups)
  • 3 celery ribs diced (about 1 1/2 cups)
  • 3 cloves garlic minced
  • 2 tbsp fresh sage chopped (or 2 tsp dried)
  • 1 tbsp fresh thyme leaves (or 1 tsp dried)
  • 1 tsp fresh rosemary finely chopped (or 1/2 tsp dried)
  • 1/4 cup fresh parsley chopped
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 large eggs
  • 2 1/2 to 3 cups chicken or turkey broth low sodium

Instructions
 

  • Spread the bread cubes on 2 baking sheets and bake at 250°F (120°C) for 30 to 40 minutes, stirring once, until dry and lightly crisp. Cool. (Or leave them out uncovered overnight.)
  • Raise the oven to 350°F (175°C) and butter a 9x13-inch baking dish.
  • Melt the butter in a large skillet over medium heat. Cook the onions and celery for 8 to 10 minutes until soft. Add the garlic, sage, thyme and rosemary and cook 1 minute.
  • In a very large bowl, toss the bread with the vegetable mixture, parsley, salt and pepper. Whisk the eggs with 2 1/2 cups broth and pour over the bread. Toss gently. Add more broth if it looks dry.
  • Spread in the baking dish. Cover with foil and bake for 30 minutes. Uncover and bake 20 to 25 minutes more, until golden and crisp on top and the center reaches 165°F (74°C).

Notes

Make ahead: Dry the bread up to 3 days ahead. Assemble the stuffing up to 1 day ahead, cover and refrigerate. Add 10 to 15 minutes to the covered baking time.
Storage: Refrigerate leftovers up to 4 days.
Reheat: Sprinkle with a little broth, cover and warm at 350°F (175°C) for 20 minutes.
Variations: Add 1 lb browned sausage, 1 cup dried cranberries, chopped apples or toasted pecans. Use vegetable broth for a vegetarian version. Bake it in the dish, not inside the turkey, for best food safety.
Keyword classic stuffing recipe, herb and sage stuffing, homemade stuffing, thanksgiving stuffing