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Classic Thanksgiving Stuffing

Classic Thanksgiving stuffing with toasted bread cubes, butter-sautéed onion and celery, and sage-forward flavor. Bake covered for tender cubes, then uncover to develop a crisp, buttery top.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
drying bread 30 minutes
Total Time 2 hours 5 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Bread
  • 1 loaf bread, cubed and dried
Butter
  • 0.5 cup butter
Onion
  • 1 yellow onion, diced
Celery
  • 3 celery stalks, diced
Garlic
  • 3 clove garlic cloves, minced
Sage
  • 2 tbsp chopped sage
Thyme
  • 1 tbsp thyme
Broth
  • 2 cup chicken broth
Eggs
  • 2 eggs

Equipment

  • 1 sheet pan
  • 1 baking dish

Method
 

Dry the bread cubes
  1. Preheat the oven to 250°F. Spread the bread cubes on a sheet pan and dry for 30 minutes, until they feel drier and lighter.
Sauté the aromatics with herbs
  1. Melt the butter in a baking-friendly skillet or pot over medium heat. Sauté the onion, celery, and garlic until fragrant and softened, then stir in the chopped sage and thyme.
Combine the stuffing
  1. Add the dried bread cubes to the skillet and toss until evenly coated with the buttery herb mixture. Pour in the chicken broth and stir to moisten the cubes.
  2. Whisk the eggs in a small bowl, then mix them through the stuffing. Stir until the eggs are incorporated and the mixture looks evenly bound.
Bake for tender cubes with a crisp top
  1. Transfer the stuffing to a baking dish and cover with foil. Bake at 350°F for 30 minutes, until the center is hot and set.
  2. Remove the foil and bake at 350°F for 15 minutes more. Look for a crisp, golden top and edges before removing from the oven.

Notes

Pro tip: For the crispiest top, use bread cubes that are truly dry before mixing, and keep the covered bake fully covered so the center steams gently. Assemble up to 1 day ahead, refrigerate covered, then bake as directed when ready; leftovers keep in the refrigerator for 3–4 days and reheat in the oven. Freezing is not recommended because the eggs can change texture when thawed. For a dietary swap, substitute dairy-free butter cup-for-cup to keep the same buttery coating.