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Classic Thanksgiving Stuffing from Scratch

Classic Thanksgiving stuffing from scratch is baked with dried bread cubes, buttery celery and onion, sage, and thyme. It has a crisp golden top and a moist center, with a two-stage bake that builds texture.
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Prep Time 20 minutes
Cook Time 1 hour 32 minutes
Standing and resting time 20 minutes
Total Time 2 hours 12 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • nonstick cooking spray for greasing
  • 1 loaf (16 oz) bread sturdy white bread or sourdough, cut into 3/4-inch cubes (about 12 cups)
  • 0.5 cup unsalted butter
  • 1 yellow onion medium, finely chopped (about 1 1/2 cups)
  • 3 celery stalks, finely chopped (about 1 1/2 cups)
  • 1 tbsp fresh sage chopped
  • 1 tsp dried thyme
  • 2 cup low-sodium chicken broth
  • 2 eggs large
  • 1 tsp kosher salt
  • 0.5 tsp black pepper

Equipment

  • 1 9x13-inch baking dish
  • 1 large rimmed baking sheet
  • 1 large skillet

Method
 

  1. Heat the oven to 300°F.
  2. Grease a 9x13-inch baking dish with nonstick cooking spray.
  3. Spread the bread cubes on a large rimmed baking sheet and bake for 30 to 40 minutes, stirring once, until dry and lightly crisp.
  4. Let the bread cubes cool.
  5. Melt the butter in a large skillet over medium heat.
  6. Add the onion and celery and cook for 8 to 10 minutes, stirring occasionally, until softened.
  7. Stir in the sage and thyme.
  8. Whisk the chicken broth, eggs, salt, and pepper in a large bowl.
  9. Add the dried bread and cooked vegetables, then toss until evenly moistened.
  10. Let the mixture stand for 10 minutes.
  11. Transfer the mixture to the prepared baking dish and cover tightly with foil.
  12. Bake at 350°F for 30 minutes, then remove the foil and bake for 15 to 20 minutes more, until the top is golden and the center reaches 160°F.
  13. Rest the stuffing for 10 minutes before serving.

Notes

For the best texture, dry the bread cubes until lightly crisp before mixing. Refrigerate leftovers for 3 to 4 days; freezer-friendly for up to 3 months. For a dairy-free variation, use dairy-free butter.