Traditional Herb Bread Stuffing

Information

A traditional Thanksgiving bread stuffing with buttery onions, celery, parsley, sage, and thyme. Baked separately in a dish, it has a tender center and a golden, lightly crisp top.

Ingredients

• 1 lb (454 g) day-old white or country bread, cut into 1-inch (2.5 cm) cubes, about 12 cups
• 1/2 cup (8 tbsp) unsalted butter, divided
• 2 medium yellow onions, finely chopped
• 4 celery stalks, finely chopped
• 3 garlic cloves, minced
• 1/4 cup chopped fresh parsley
• 1 tbsp finely chopped fresh sage
• 2 tsp fresh thyme leaves
• 2 large eggs, lightly beaten
• 2-3 cups low-sodium chicken or vegetable broth, divided
• 1 tsp salt, or to taste
• 1/2 tsp ground black pepper

Preparation

1. Preheat the oven to 300°F (150°C). Spread the bread cubes on two baking sheets. Bake for 20-25 minutes, tossing halfway through, until dry but not deeply browned. Transfer to a large mixing bowl.
2. Increase the oven temperature to 350°F (175°C). Use 1 tablespoon of the butter to grease a 9 x 13-inch (23 x 33 cm) baking dish.
3. Melt the remaining 7 tablespoons of butter in a large skillet over medium heat. Add the onions and celery and cook for 10-12 minutes, stirring occasionally, until softened.
4. Add the garlic, parsley, sage, and thyme. Cook for 1 minute. Remove from the heat and let cool for about 5 minutes.
5. Add the vegetables and all the buttery pan juices to the bread. Season with salt and pepper and toss gently.
6. Whisk the beaten eggs with 2 cups of broth. Pour gradually over the bread and fold gently. Add the remaining broth a little at a time only as needed: the bread should be evenly moist, with no pool of liquid. Do not taste the mixture after adding raw eggs.
7. Transfer to the prepared baking dish without packing tightly. Cover with foil and bake for 30 minutes.
8. Uncover and bake for another 15-20 minutes, until golden on top and a food thermometer inserted into the center reads 165°F (74°C). Continue baking if needed to reach that temperature. This recipe is intended to be baked separately, not inside the turkey.
9. Let stand for 10 minutes before serving.