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Grandma Sophia’s Foolproof Classic Herb Stuffing

A close-up, golden-brown slice of savory stuffing baked in a loaf, topped with herbs.
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Make the best homemade Thanksgiving stuffing with this classic recipe. You get a moist interior and a perfectly crisp top every time. This savory side dish is a holiday must-have.

Ingredients

Scale
  • 1 pound day-old bread cubes (about 12 cups), dried slightly
  • 1 cup unsalted butter
  • 2 large yellow onions, chopped
  • 4 celery stalks, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon fresh sage, chopped
  • 1 teaspoon fresh rosemary, chopped
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cups chicken or vegetable broth
  • 2 large eggs, lightly beaten

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
  2. Spread the dried bread cubes in a single layer on a large baking sheet. Bake for 10 to 15 minutes until lightly toasted. Set aside.
  3. Melt the butter in a large skillet over medium heat. Add the chopped onions and celery. Cook until softened, about 8 to 10 minutes.
  4. Add the minced garlic, sage, rosemary, and thyme to the skillet. Cook for 1 minute until fragrant.
  5. Remove the skillet from the heat. Stir in the salt and pepper.
  6. In a very large bowl, combine the toasted bread cubes and the cooked vegetable mixture. Toss gently to distribute the herbs and vegetables evenly.
  7. In a separate bowl, whisk together the broth and the beaten eggs. Pour this mixture over the bread mixture. Toss carefully until the bread is just moistened. Do not overmix.
  8. Transfer the stuffing mixture to the prepared baking dish. Press it down lightly.
  9. Bake for 30 to 40 minutes, or until the top is golden brown and crispy and the center is heated through.
  10. Let the stuffing rest for 10 minutes before serving. This technique helps achieve that perfect texture contrast. If you are interested in structured meal planning for your holiday feast, consider looking into best meal delivery services for inspiration.

Notes

  • For extra flavor, substitute half the butter with browned butter.
  • If you prefer dressing cooked in a casserole dish rather than stuffing cooked inside a bird, this recipe works perfectly.
  • To make ahead, prepare the mixture up to the point of adding the broth, cover, and refrigerate for up to 24 hours. Add the broth and eggs just before baking.
  • For a richer flavor, use sausage stuffing inspiration by browning 1 pound of breakfast sausage and adding it with the vegetables.

Nutrition

Find it online: https://kitchenuser.net/classic-herb-stuffing-recipe/