Description
This classic homemade stuffing recipe features crispy toasted Texas toast cubes mixed with sautéed onions, celery, and herbs, then baked to a golden perfection. Moist and flavorful, it’s the perfect savory side dish for your holiday meals or any comforting dinner occasion.
Ingredients
Scale
Bread
- 8 cups cubed Texas toast or French bread, about 1 loaf
Vegetables & Herbs
- 2 cups white or yellow onion, diced
- 3 celery stalks, sliced into ¼ inch pieces
- 1 tablespoon garlic, minced
- 2 tablespoons minced fresh sage
- ½ cup minced fresh parsley
- 1 tablespoon minced fresh thyme
Other Ingredients
- ½ cup (1 stick) unsalted butter
- ½ teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
- 3 large eggs, lightly beaten
- 1 ½ cups chicken broth (plus up to ½ cup more if desired)
Instructions
- Toast the Bread Cubes: Preheat the oven to 300°F. Spread the cubed Texas toast evenly on a baking sheet and bake for 40 to 60 minutes, stirring every 8 to 10 minutes, until the bread is dry and crispy. Remove from oven and let cool in a large bowl.
- Sauté Vegetables: Increase the oven temperature to 350°F. In a large stovetop skillet or pan, melt the butter over medium heat. Add diced onions, sliced celery, and minced garlic, cooking for about 4 minutes until softened but not browned.
- Combine Bread and Vegetables: Pour the sautéed vegetable mixture over the toasted bread cubes. Toss gently to coat evenly. Season with kosher salt, freshly cracked black pepper, minced sage, and parsley, and toss again to incorporate the herbs well.
- Add Eggs and Broth: In a separate bowl, whisk the eggs until well beaten. Pour the eggs evenly over the bread mixture, then add the chicken broth. Gently stir or toss to coat the bread cubes without breaking their shape. Add additional broth, up to ½ cup, if you prefer a moister stuffing.
- Prepare for Baking: Transfer the stuffed bread mixture into a greased 9×13-inch casserole dish. Cover the dish tightly with aluminum foil. If not baking immediately, refrigerate for up to 24 hours.
- Bake the Stuffing: Place the casserole on the middle rack of the preheated oven at 350°F. Bake covered for 30 minutes. Remove the foil and bake for an additional 10 to 15 minutes until the top is nicely browned and crisp.
- Serve: Remove from oven and serve the stuffing warm as a delicious side dish.
Notes
- Store leftover stuffing in an airtight container in the refrigerator for up to 5 days.
- Make-Ahead: Prepare the stuffing up to the point of baking, then refrigerate covered for up to 24 hours. Let it sit at room temperature for 30 to 60 minutes before baking.
- Pre-Cubed Toasted Bread: For convenience, use about 8 heaping cups of pre-cubed and toasted bread from the store’s bakery, but adjust the recipe quantities if using more bread.
- The bread cubes can be toasted a day ahead to streamline preparation on the day of cooking.
- Air Fryer Option: Toast the bread cubes in an air fryer at 300°F, tossing every 5 minutes until crispy, approximately 6 to 8 minutes per batch.
Nutrition
- Serving Size: 1/8th of recipe (~1 cup)
- Calories: 280
- Sugar: 2g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 90mg
