Method
- If you haven't already, ensure your bread cubes are thoroughly dry. If needed, spread them on a baking sheet and bake at 300°F (150°C) for 15-20 minutes until crisp.
- Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish.
- In a large skillet, melt the butter over medium heat. Add the chopped onion and celery and cook, stirring occasionally, until softened, about 8-10 minutes.
- In a very large bowl, combine the dried bread cubes, chopped parsley, sage, thyme, salt, and pepper.
- Pour the cooked vegetable and butter mixture over the bread cubes and toss gently to combine.
- In a separate bowl, whisk the eggs with 2 cups of the broth. Pour over the bread mixture and toss to moisten. Gradually add more broth, about 1/2 cup at a time, until the bread is moist but not soggy. You may not need all 4 cups.
- Transfer the stuffing to the prepared baking dish and spread in an even layer.
- Bake uncovered for 35-45 minutes, until the top is golden brown and the center is cooked through.
Nutrition
Notes
Tip 1: Using stale, dry bread is the most important step for preventing soggy stuffing. Don't skip it!
Tip 2: For a richer flavor, use turkey broth made from your Thanksgiving turkey drippings.
Tip 3: Feel free to customize by adding cooked sausage, dried cranberries, or toasted nuts.
Tip 2: For a richer flavor, use turkey broth made from your Thanksgiving turkey drippings.
Tip 3: Feel free to customize by adding cooked sausage, dried cranberries, or toasted nuts.