Traditional Thanksgiving Classic Stuffing
The Traditional Thanksgiving Classic Stuffing recipe that the whole family loves. A deliciously easy stuffing made with simple ingredients and incredible flavor. A tried and true family favorite.
Ingredients
- 1 ½ lbs (680g) country bread cubed and dried (See Note 1)
- ½ cup (113g) plus 2 tablespoons (28g) butter divided
- 1 onion
- 1 carrot stick
- 2 celery sticks
- 2 tablespoons poultry seasoning
- 2 tablespoon chopped parsley
- 1 teaspoon salt or to taste
- 1 teaspoon black pepper or to taste
- 4 eggs
- 2 cups (454g) milk
- 2 cups (454g) rich chicken broth (See Note 2)
Instructions
- Preheat oven to 350° F with the rack in the middle or upper middle. Generously butter a 9 by 13 inch baking dish.
- Chop the onion, celery, and carrot fine in a food processor. Sauté in butter until very soft but not browned, about 10 minutes.
- Add poultry seasoning, parsley, salt, and pepper. Stir to combine. Turn off heat and let cool slightly before mixing with the eggs.
- Whisk together eggs, milk, and chicken broth in a medium bowl.
- In a large bowl or large baking pan, combine bread cubes, sautéed vegetables, and milk mixture. Gently toss together with your hands or a spoon until combined. Don’t overmix and take care not to break up the bread cubes.
- Let the mixture stand for a few minutes until the bread has absorbed the liquid, then pour into prepared baking dish. Cover with foil and bake for 30 minutes.
- Remove the foil, brush the top of the dressing with melted butter, and return to oven.
- Bake until the top is a toasty, golden brown and getting crisp. For an extra crispy top, put under the broiler for a minute or two.
- Remove from oven and serve warm.
Notes
Note 1:
To prepare the bread, cut into 1-inch squares. Don’t remove the crusts – that’s the chewy part. Either set on the counter to dry out for a day or two, or dry out in a 250 F oven until dried but not browned, about 30 minutes.
Note 2:
I use a rich, double strength chicken stock, enriched with bouillon. You can also use water and 2 large bouillon cubes.
Note 3:
This Stuffing can be made in advance for easy holiday entertaining:
The bread crumbs can be cut and dried well in advance. As long as they are dried, they can keep for a few weeks.
The vegetables can be sautéed several days in advance and stored in an airtight container in the refrigerator.
The eggs, milk, and broth can be combined several days in advance and stored in an airtight container in the refrigerator.
On the day of the dinner, combine all of the ingredients and bake.
Note 4:
Click here for a recipe to make your own Homemade Poultry Seasoning.
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