Description
This classic oven-baked stuffing is the perfect holiday side dish, combining rustic, toasted bread cubes with a savory blend of aromatics and rich chicken broth. By carefully drying the bread and sautéing the onions and celery in butter, we achieve an ideal texture that is crispy on the edges and moist in the center. Fresh sage and thyme provide an aromatic finish, making this an essential, comforting companion for any roasted poultry or holiday spread.
Ingredients
12 cups day-old crusty bread cubes
3 cups low-sodium chicken broth
1 cup unsalted butter, melted
1 large yellow onion, finely diced
3 stalks celery, thinly sliced
2 tbsp fresh sage, finely chopped
1 tbsp fresh thyme leaves
Salt and black pepper to taste
Instructions
Preheat your oven to 350°F.
Spread the bread cubes on a baking sheet and toast for 10 minutes to dry them out.
Melt the butter in a large skillet over medium heat.
Add the onions and celery and cook for 8 minutes until translucent.
Stir in the fresh herbs, salt, and pepper into the butter mixture.
Combine the toasted bread and vegetable mixture in a large mixing bowl.
Pour the chicken broth over the bread mixture and toss gently until evenly moistened.
Transfer the mixture to a buttered casserole dish.
Bake for 35 to 45 minutes until the top is golden brown and crispy.
Notes
Ensure bread is truly day-old or lightly toasted to prevent the stuffing from becoming mushy. If you prefer a crispier top, uncover the dish for the last 10 minutes of baking. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20
- Cook Time: 45
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 285
- Sugar: 4g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 35mg