Sides · Thanksgiving, Christmas
The Classic Herb Stuffing
Classic herb stuffing with golden edges, a soft center, onion, celery, and plenty of sage—the familiar Thanksgiving side that makes the whole kitchen smell right.
- Prep
- 20 min
- Cook
- 50 min
- Total
- 70 min
- Serves
- 8 side servings
The recipe card
The Classic Herb Stuffing
- Prep
- 20 min
- Cook
- 50 min
- Total
- 70 min
- Serves
- 8 side servings
Ingredients
- 12 cups (about 1 lb / 450 g) dry bread cubes
- 6 tbsp (85 g) butter, plus more for the dish
- 1 large onion, finely chopped
- 3 celery stalks, finely chopped
- 2 tsp dried rubbed sage
- 1 tsp dried thyme
- 1/2 tsp fine salt, less if using salty stock
- 1/2 tsp black pepper
- 2 large eggs, beaten
- 2 1/2 to 3 cups (600–720 ml) low-sodium vegetable or chicken stock
Method
- Heat oven to 350°F (175°C). Butter a 9-by-13-inch baking dish. Put dry bread cubes in a large bowl.
- Melt butter in a skillet. Cook onion and celery over medium heat for 8–10 minutes until softened. Stir in sage, thyme, salt, and pepper; transfer to the bread.
- Whisk eggs with 2 1/2 cups stock. Toss into bread mixture. Let stand 5 minutes; add remaining stock as needed so bread is evenly moist but not swimming.
- Transfer to the dish, cover with foil, and bake 30 minutes. Uncover and bake 15–20 minutes more until the top is golden and the center reaches 165°F (74°C).
Make Ahead
Up to 3 days ahead: dry the bread cubes and keep them in a sealed bag at room temperature. Up to 2 days ahead: cook the onion and celery with the herbs, cool, and refrigerate in a covered container. Day of: warm the vegetables slightly so the butter loosens, then mix with the bread, eggs and stock and bake. Do not mix in the raw eggs and stock ahead of time, and do not stuff it into the turkey ahead. Prefer to bake it the day before? Bake fully, cool within 2 hours, cover and refrigerate, then reheat as below.
Storage and Reheating
Storage: Refrigerate leftovers in a covered container within 2 hours of baking; eat within 3 to 4 days. Freeze up to 2 months in a freezer-safe container; thaw overnight in the fridge.
Reheating: Splash 1/4 to 1/2 cup stock over the dish, cover with foil, and bake at 350°F for 20 to 30 minutes, until hot in the center (165°F). Uncover for the last 5 to 10 minutes to re-crisp the top. Single portions microwave fine, covered, with a spoonful of stock.
Make It a Meal
Goes well with:
