Description
This classic homemade stuffing is packed with so much flavor, it’s seriously the perfect Thanksgiving side dish. It comes together so easily, too!
Ingredients
- 1/2 cup (112g) unsalted butter
- 2 cups (289g) diced yellow onion (1 large yellow onion)
- 1 1/2 cups (172g) diced celery (3–4 celery stalks)
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Pinch of nutmeg
- 9 cups (260g) dried bread cubes (I like French or Sourdough bread)
- 2 large eggs, beaten
- 2 cups (480ml) chicken broth
Instructions
- Spray a 9×13 inch baking dish with non stick spray and preheat oven to 350 degrees.
- Melt the butter in large pan, then add the onions and celery. Saute until translucent, about 5-10 minutes. Stir in the seasonings and remove from heat.
- Place the bread cubes in a large bowl and add the eggs. Stir well to coat the bread with the eggs.
- Add the onion mixture and stir well.
- Pour about 1 3/4 cups of chicken broth on top of the bread crumb mixture and gently toss. Add additional broth as needed. If you prefer your stuffing to be fairly moist, add some additional broth. The mixture should be nice and wet, but not soupy once it’s all stirred well and the bread soaks in the liquid.
- Pour the mixture into the prepared baking dish and cover with foil. Bake for 30 minutes, then uncover and bake for an additional 10-15 minutes, or until at your desired level of doneness. Serve warm.
Notes
- To make ahead. If you’d like to make this ahead, make it and add it to the prepared pan, then pop it in the fridge overnight. Set it out about an hour before cooking to come to room temperature, then bake.
- To store. Store leftover stuffing in an airtight container in the fridge and enjoy it within 5 days. Make sure it’s completely cool before storing it.
- To reheat. When you’re ready to reheat it, leave it on the counter until it reaches room temperature, then bake it in a 350°F oven until warm – about 30-35 minutes. Bringing the stuffing to room temperature helps it reheat nice and evenly.
- To freeze. Homemade stuffing can be stored in the freezer for up to 1 month. Let it cool completely, place it in an airtight freezer bag or container, and store. To freeze the whole dish in the pan, wrap it tightly in a layer of plastic wrap and a layer of aluminum foil. Just make sure the pan you use is freezer-friendly. If you choose to freeze your stuffing, don’t thaw it out or bring it to room temperature. Reheat it directly from frozen in a 350°F oven for about 40-45 minutes, or until warm.
Nutrition
- Serving Size: 1 serving
- Calories: 383
- Sugar: 6.2 g
- Sodium: 766 mg
- Fat: 17.4 g
- Carbohydrates: 44.1 g
- Protein: 13.1 g
- Cholesterol: 123.5 mg
