A traditional recipe for Homemade Stuffing made with dried bread cubes mixed with onions and celery sauteed in plenty of butter then mixed with herbs and broth (and more butter) and baked until golden and delicious! It is the perfect stuffing recipe for your Thanksgiving table! Can easily be doubled for a crowd.
12cupsStale White Bread - cut into 1 inch cubes(approx 1 lb 4 oz loaf of bread - see notes below for details)
¾cup plus 2 tablespoon butter divided
1large yellow or white onion, chopped
2cupcelery, chopped stalks and leaves!
1 ½teaspoonkosher salt
3tablespoon(heaping) fresh sage, chopped
⅓cupfresh parsley, choppedCurly or Italian will work
1cupchicken broth or stock
Stale Bread Cubes
Cut the bread into 1 inch cubes.
Make the bread stale by one of the two options:A. Overnight - Lay the bread cubes on a sheet pan on the counter overnight to dry out.B. Quick Method - Preheat the oven to 250°, lay the bread cubes on a sheet pan and pop in the oven for 30 minutes, tossing every 5-10 minutes.
Preheat the oven to 350° and prep a 9x9 baking dish by generously greasing with butter or oil. (if you are doubling the recipe use a 9x13 or 10x15 baking dish)
In a large saute pan over medium heat melt ¾ cup butter. Add the onions and celery and saute until they are completely softened, this will take about 20 minutes.
Off the heat add the salt, pepper, poultry seasoning, marjoram, fresh sage and parsley to the onions.
In a small bowl whisk together the eggs and broth.
Add the bread cubes to a large bowl, pour the onions/herb mixture over the bread and stir to combine. Pour the egg mixture over the bread cubes and stir until the liquid is absorbed.
Pour the stuffing mixture into the buttered baking dish. Cube the remaining 2 tablespoon of butter and dot the top of the stuffing.
Cover the dish with foil and bake for 30 minutes. remove the foil and bake for another 15 minutes. For an extra crispy top turn the broiler on for a minute or two!
Serve right away!
Bread: You want a nice thick and hearty bread. Some brands that have worked for me in the past are Sara Lee Artesano Bakery Bread, Pepperidge Farm Farmhouse White, Butter or Potato Bread. Doubling the recipe: Simply double the all the ingredients, however bake in a 9x13 or 10x15 baking dish. You will bake for the same amount of time. To make a meat stuffing, pop over to this recipe for Sausage Stuffing!