Best Stuffing Recipe

Prep Time: 20

Cook Time: 1

Total Time: 1 20

Serves 12

This classic stuffing recipe is my favorite side dish at Thanksgiving dinner! Onions, celery, and fresh herbs fill it with rich, savory flavor.

24 ounces bread, cut into ½-inch cubes (about 12 cups), preferably crusty sourdough or country bread
½ cup unsalted butter, plus 3 tablespoons for topping and for the pan
1 large yellow onion, chopped
5 celery stalks, diced
3 garlic cloves, chopped
¾ teaspoon sea salt
½ teaspoon freshly ground black pepper
¼ cup chopped fresh sage
Heaping ¼ cup chopped fresh parsley
1 teaspoon chopped fresh rosemary
1 teaspoon fresh thyme leaves
3 cups vegetable broth, plus more as needed
2 large eggs, beaten

Preheat the oven to 350°F and grease a 9x13-inch baking dish with 1½ tablespoons of butter.
Spread the bread cubes in a single layer on a large baking sheet. Bake for 10 to 25 minutes, or until dry and crisp. Remove from the oven and transfer to a large bowl.
Melt the butter in a large skillet over medium heat. Add the onion, celery, garlic, salt, and pepper and cook for 5 to 8 minutes, stirring occasionally, or until softened.
Pour the onion mixture over the bread and sprinkle with the sage, parsley, rosemary, and thyme. Toss to coat. Add the broth and eggs and toss again. The bread should feel pretty wet. If it’s still a bit dry, add more broth as needed to moisten it. I often add another ¼ to ½ cup at this point.
Transfer the mixture to the baking dish. If making ahead, stop here, cover the dish with foil, and store in the refrigerator until ready to bake.*
When ready to bake, check if the stuffing feels dry at all. If it does, drizzle with a bit more broth. Melt the remaining 1½ tablespoons of butter and drizzle over the stuffing. Bake, covered, for 30 minutes. Uncover and bake for 5 to 10 more minutes to crisp the top.

*Make-ahead note: You can also fully bake the stuffing 1 day ahead. Find instructions in the post above.