Classic Thanksgiving Stuffing (Perfect for Friendsgiving!)
Classic, buttery, and herby Thanksgiving stuffing made with dried Italian bread, sautéed veggies, and plenty of broth. A cozy, crowd-pleasing holiday side that’s perfect for Thanksgiving or Friendsgiving.
Ingredients
- 13 cups Dried Italian Bread Pieces (from 1 large loaf)
- 1/2 cup Unsalted Butter (1 stick)
- 2 cups finely chopped Celery (about 4 ribs)
- 1 1/2 cups finely chopped Yellow Onion (about 1 medium onion)
- 1 tsp. Kosher Salt plus more to taste
- freshly cracked Black Pepper to taste
- 2 cloves Garlic qminced
- 2 tsp. dried Italian Seasoning
- 1 tsp. dried Sage or 1 tbsp. fresh
- 1 tsp. dried Thyme or 1 tbsp. fresh
- 2 tbsp. chopped fresh Parsley or 1 tsp. dried
- 1 Large Egg
- 2 1/2 cups Chicken Stock
Instructions
- Prep the Bread. Overnight to 2-Day Prep:Tear the bread loaf into 1/2″ – 1″ pieces. (This is a “rustic” version, so they do not need to be a uniform shape or size). Spread them across two large rimmed baking sheets and let them dry out at room temperature overnight, up to 48 hours. Faster Option: Pop the bread pieces into a 300°F oven for about 30 minutes, stirring occasionally, until totally dried. Immediate Option: Use store-bought dried bread cubes, but decrease the salt in this recipe by half.
- Cook the Veggies + Dried Herbs. Melt 1/2 cup Unsalted Butter in a large skillet over medium heat. Add 2 cups finely chopped Celery, 1 1/2 cups finely chopped Yellow Onion, and 1/2 teaspoon Kosher Salt. Cook for 5-7 minutes until softened, then stir in 2 cloves Garlic, 2 tsp. dried Italian Seasoning, 1 tsp. dried Sage, and 1 tsp. dried Thyme. Cook for 1-2 minutes until the garlic and herbs are fragrant, then remove from heat.
- Mix the Bread Crumbs + Veggies. Transfer the dried bread pieces to the largest mixing bowl you have. Use a rubber spatula to scrape the cooked veggies into the bowl, then sprinkle in the remaining 1/2 teaspoon Kosher Salt, 2 tbsp. chopped fresh Parsley and freshly cracked Black Pepper to taste. In a large glass measuring cup, whisk 1 Large Egg with 1 cup Chicken Stock, then pour it into the bowl with the bread and vegetables. Pour remaining 1 1/2 cups Chicken Stock into the bowl.
- Combine. Use the rubber spatula to toss all of the ingredients together until evenly moistened. (Be a little patient with this part; the bread takes a minute to absorb everything.) Note: If you prefer a drier stuffing, start with two cups of chicken broth total. For a wetter stuffing, use three cups.
- Bake. Preheat the oven to 350 F. Spray a 9×13 oven safe casserole dish with baking spray, or brush with melted butter. Transfer the stuffing mixture to the dish, spreading it out into an even layer. Cover the dish with foil and bake at 350 F for 30 minutes. Carefully remove the foil and bake for another 15 minutes. Let it cool briefly, then serve warm and enjoy!
Notes
- Bread matters: Extra-dry bread absorbs flavor best. letting it sit overnight (up to 2 days), or drying it in a warm oven gives the stuffing the best texture.
- Stock Amount: Use 2 cups stock for a drier stuffing or 3 cups for a softer, more custardy texture.
- Make it ahead: Assemble up to 24 hours in advance, refrigerate, and bake the next day.
- Add-ins: Browned Italian sausage, mushrooms, apples, or more fresh herbs all make delicious variations.
- Make it vegetarian: Swap in vegetable broth.
Nutrition
Serving: 1servingCalories: 328kcalCarbohydrates: 41gProtein: 11gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 43mgSodium: 646mgPotassium: 286mgFiber: 4gSugar: 6gVitamin A: 466IUVitamin C: 3mgCalcium: 146mgIron: 4mg
Tried this recipe?Let us know how it was!