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a pan of golden bread stuffing with distinct toasted bread cubes, small celery and onion pieces, and a moist interior exposed by a serving spoon
Melissa Hart

Classic Bread Stuffing

For a plate with plenty of gravy, I want white-bread stuffing with a soft middle and a toasted top, which means giving the pan both covered and uncovered oven time. Dry the bread first so it drinks up the seasoned broth without collapsing, and rub the sage between your fingers so nobody bites into a big dusty flake.
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Prep Time 25 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 30 minutes
Servings: 10
Ingredients Method

Ingredients
  

  • 12 cups day-old white bread cut into 3/4-inch cubes, about 1 lb
  • 6 tbsp unsalted butter divided
  • 1 large yellow onion diced
  • 3 celery ribs diced
  • 2 tsp dried rubbed sage
  • 1 tsp dried thyme
  • 1 tsp fine salt
  • 1/2 tsp black pepper
  • 2 1/2 cups low-sodium chicken broth
  • 2 large eggs

Method
 

  1. Heat the oven to 350°F. Spread the bread cubes on a large baking sheet and dry in the oven for 10 minutes, stirring once; transfer to a large bowl.
  2. Use 1 tablespoon butter to grease a 9-by-13-inch baking dish. Melt the other 5 tablespoons in a skillet and cook onion and celery for 8 to 10 minutes until softened; stir in sage, thyme, salt and pepper.
  3. Toss the vegetables with the bread. Whisk broth and eggs together, pour over the bowl and fold gently until evenly moistened; let stand for 5 minutes.
  4. Spoon loosely into the baking dish without packing down. Cover with foil and bake for 25 minutes.
  5. Uncover and bake for 15 to 20 minutes until the top is golden and the center reaches 165°F. Let stand for 10 minutes before serving.