Description

Golden on top, tender in the middle, and bursting with buttery, herby goodness—this stuffing is the side dish that steals the spotlight. It’s comfort, tradition, and celebration baked into one irresistible pan. Whether it’s Thanksgiving, Christmas, or just a cozy Sunday roast, this recipe will have everyone reaching for seconds (and fighting over the crispy corners!).

Ingredients

Scale

1 loaf (14–16 oz) day-old French bread or sourdough, cubed
1 cup unsalted butter
1 large yellow onion, finely chopped
3–4 celery stalks, finely chopped
2 tsp garlic, minced
2 tbsp fresh parsley, chopped
1 tbsp fresh sage (or 1 tsp dried)
1 tbsp fresh thyme (or 1 tsp dried)
1½ tsp salt & ½ tsp black pepper
2½–3 cups chicken or vegetable broth (low-sodium best)
2 large eggs, lightly beaten

Instructions

Prep Bread: Preheat oven to 350°F. Spread cubed bread on a sheet pan and toast 10–15 min until lightly dried and golden.
Sauté Veggies: In a large skillet, melt butter. Cook onion & celery 6–8 min until soft. Stir in garlic, herbs, salt, and pepper. Remove from heat.
Mix: In a big bowl, toss toasted bread with buttery veggie mix. Whisk eggs into 2½ cups broth and pour over. Toss until evenly moistened (add extra broth if needed—bread should hold together when squeezed but not drip).
Bake: Transfer to greased 9×13 dish. Cover with foil; bake 30 min. Remove foil; bake 15–20 min more until golden and crisp on top.
Rest: Let sit 10 min before serving. Garnish with fresh parsley for a festive finish.

Notes

: Add sausage for heartiness, dried cranberries or apples for a sweet contrast, or top with cheese in the last 10 min for a melty finish.