This post may contain affiliate links. Please read our disclosure policy.
Traditional Thanksgiving Stuffing
Classic, savory, and loaded with herbs—this Thanksgiving stuffing is the must-have side that brings all the holiday flavor.
Ingredients
- ½ cup unsalted butter
- 1 pound one or two day old french bread, cut into 1/2 inch cubes
- 1 large yellow onion, diced finely
- 1 ½ cup celery, sliced thin
- 4 tbs Italian parsley leaves, minced finely
- ¼ cup fresh sage leaves, minced finely
- 3 Tbs fresh rosemary, minced finely
- 2 Tbs fresh thyme, minced finely
- 1 tsp salt
- 1 tsp pepper
- 2 ½ cups low-sodium chicken broth
- 2 large eggs
Instructions
Drying the french bread
- Set oven to 250℉ and place the bread pieces on a sheet pan and bake it stirring often until completely dry. This will take about 45 – 55 minutes.
Stuffing
- Place dried bread into a large mixing bowl.
- Set oven to 350℉ and grease a 9×13 baking dish and set aside.
- In a large saucepan, add the butter over medium heat until melted.
- Toss in the onions and celery and cook until softened and slightly browning in the pan. This takes about 10 minutes. Once done, add to the bowl with the dried bread.
- Pour in to the bowl of dried bread 1 1/4 cups chicken broth with all the seasonings (parsley, sage, rosemary, thyme, salt, pepper) and mix well.
- In a smaller mixing bowl, add the remaining broth with 2 eggs and whisk it together well. Pour over the bread mix and combine well.
- Add the mixture into the baking dish.
- Bake covered for 40 minutes and uncovered for additional 45 minutes.
- Serve warm and enjoy!
Video
Nutrition
Calories: 401kcal | Carbohydrates: 45g | Protein: 13g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 103mg | Sodium: 921mg | Potassium: 345mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1043IU | Vitamin C: 10mg | Calcium: 95mg | Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Let us know how it was!
