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Classic Bread Stuffing on a plate
Melissa Hart

Classic Bread Stuffing

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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 oven to 350°F. Dry bread cubes on large sheet 10 minutes, stirring once; transfer to large bowl.
  2. Grease 9-by-13-inch dish with 1 tablespoon butter. Melt other 5 tablespoons in skillet; soften onion and celery 8 to 10 minutes. Add sage, thyme, salt, and pepper.
  3. Toss vegetables with bread. Whisk broth and eggs; pour over and gently fold to moisten evenly. Stand 5 minutes.
  4. Spoon loosely into dish without packing. Foil-cover; bake 25 minutes.
  5. Uncover; bake 15 to 20 minutes until top golden and center 165°F. Stand 10 minutes.