Classic American Thanksgiving stuffing with a golden, crispy exterior and moist, tender interior. Made with fresh herbs and aromatic vegetables for a rich, savory flavor. Can be prepared ahead of time and baked fresh before serving.
bread (baguettes or sourdough)approximately 475g, cut into half-inch cubes½ lb
fresh sagechopped finely; or 1.5 tsp dried sage1 tbsp
large sweet onionchopped1
garlic clovesat least 6 cloves (or more), minced6
celery stalkschopped3
fresh rosemaryminced finely1 tbsp
fresh flat-leaf parsleychopped1 tbsp
fresh thymeminced finely, removing woody stems if needed1 tbsp
butter¾ cups
saltdivided: 0.5 tsp initially, 1 tsp in broth mixture1½ tsp
freshly cracked black pepperdivided: 0.5 tsp initially, 0.5 tsp in broth mixture1 tsp
chicken brothcan substitute with vegetable broth4 cups
large eggshelps bind the mixture2
Steps
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1
Preheat oven to 350°F (175°C).
2
Cut approximately 475g of bread (baguettes or sourdough) into half-inch cubes. Use bread with a crispy crust; soft sandwich bread will become mushy.
3
Spread bread cubes on a baking sheet and toast in the oven for about 15 minutes, stirring every 5 minutes to ensure even toasting without burning.
4
Prepare herbs: finely chop 1 tablespoon of fresh sage (or use 1.5 tsp dried sage) and place in a bowl.
5
Chop 1 large sweet onion by making vertical slices while keeping the root intact, then dicing into small pieces.
6
Prepare garlic: smash at least 6 cloves of garlic to remove the skin, then mince them finely.
7
Chop 3 celery stalks into small pieces.
8
Prepare remaining fresh herbs: finely mince 1 tablespoon each of fresh rosemary, flat-leaf parsley, and fresh thyme (removing woody stems from thyme if needed).
9
Place 0.75 cup of butter in a large skillet and heat over medium heat until melted.
10
Add the chopped sage and cook for about 30 seconds until it becomes a deep emerald green color and releases its fragrance.
11
Add the chopped onion and stir over medium heat for about 5 minutes until soft, translucent, and buttery. Adjust heat to prevent burning.
12
Add the celery and garlic, continuing to stir for about 5 minutes until the celery softens and the onions become more translucent. Keep stirring to prevent browning.
13
Sprinkle all the prepared fresh herbs (rosemary, parsley, thyme) into the skillet and stir well.
14
Add 0.5 tsp salt and 0.5 tsp freshly cracked black pepper, and stir to combine.
15
Remove the skillet from heat.
16
In a large bowl, combine 4 cups of chicken broth (or vegetable broth), 2 large eggs, and mix well. Add the remaining 1 tsp salt and 0.5 tsp freshly cracked black pepper.
17
Add the toasted bread cubes and the onion-herb butter mixture, stirring well to distribute all ingredients evenly.
18
Let the mixture sit for a few minutes to allow the bread to absorb the liquid.
19
Butter a 9x13 inch casserole dish lightly to prevent sticking and ease cleanup.
20
Pour the bread mixture into the prepared casserole dish and level it out.
21
Cover the casserole dish with foil.
22
Bake covered in a preheated 350°F (175°C) oven for 45 minutes.
23
Remove the foil and bake for an additional 15 minutes until the top is golden and crispy.
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