Stuffing
Ingredients
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- 16 ounces country-style bread – cut into 0.75-inch cubes
- 10 tbsp unsalted butter
- 2 cups yellow onion – finely chopped (~2.5 medium yellow onions)
- 2 cups celery – finely chopped
- 2 tbsp fresh sage – finely chopped
- 1 tbsp fresh thyme – finely chopped
- 1 tsp fresh rosemary – finely chopped
- 1/4 cup flat-leaf parsley – chopped (~0.5 n/a parsleys)
- 2 tsp kosher salt
- 1 tsp black pepper – freshly ground
- 2 1/2 cups low-sodium chicken stock
- 2 each eggs – large, beaten
Instructions
1. Heat the oven to 250°F. Spread the bread cubes on two rimmed baking sheets and bake, stirring halfway, until dry to the touch but not browned, 45–60 minutes; cool completely. Increase oven temperature to 350°F.
2. Grease a 9x13-inch baking dish with 1 tbsp of the butter; set aside. Melt the remaining 9 tbsp butter in a large skillet over medium heat.
3. Add the onion, celery, and 1 tsp of the kosher salt to the skillet. Cook, stirring occasionally, until vegetables are softened and translucent, 8–10 minutes. Stir in the sage, thyme, and rosemary and cook until fragrant, about 1 minute. Remove from heat and let cool 5 minutes.
4. In a large bowl, combine the dried bread cubes, the cooked vegetables with their butter, parsley, remaining 1 tsp kosher salt, and the black pepper; toss to distribute.
5. In a separate bowl, whisk the eggs with the chicken stock. Pour over the bread mixture and toss until evenly moistened—the bread should be hydrated but not soggy. Let stand 10 minutes to absorb.
6. Transfer the mixture to the prepared baking dish and cover tightly with foil. Bake until heated through and set, about 30 minutes. Remove foil and continue baking until the top is golden and crisp and the center is set (an instant-read thermometer inserted in the center registers 165°F), 20–30 minutes more.
7. Let rest 10 minutes before serving warm.
Stuffing is a savory bread casserole scented with poultry herbs and enriched with butter, stock, and eggs. The best versions balance textures—a crisp, golden top and edges with a moist, custardy interior—so every bite has contrast. Aromatics like onion and celery build a savory backbone while sage, thyme, and rosemary give the signature holiday perfume that pairs naturally with roasted poultry.
Across the world, cooks have long stuffed birds and roasts; ancient Roman texts describe seasoned mixtures tucked into meats. In the United States, bread-based stuffing became closely tied to Thanksgiving, where it is served either inside the bird or, more commonly today, baked alongside as a separate dish. Regional traditions abound: white-bread and herb dressings in much of the country, cornbread versions in the South, and additions like oysters or sausage in coastal and cold-weather regions.