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Close-up of a white dish filled with golden brown homemade stuffing, garnished with fresh herbs.

How to Make Stuffing Like a Pro

Learn to make stuffing with confidence and flair, mastering moisture balance, seasoning, and texture for impressive results.
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Prep Time 20 minutes
Cook Time 40 minutes
Drying Bread 30 minutes
Total Time 1 hour 30 minutes
Servings: 8 people
Course: Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Stuffing Base
  • 1 loaf sourdough, Italian, or French bread about 1-pound, unsliced
  • 2 medium yellow onions about 3 cups diced
  • 4 medium stalks celery about 1 1/4 cups diced
  • 4 cloves garlic minced
  • 1 small bunch fresh sage leaves about 2 tablespoons chopped
  • 1 small bunch fresh thyme sprigs about 3 tablespoons chopped leaves
  • 1/2 medium bunch fresh parsley leaves about 1/4 cup chopped, plus more for garnish
  • 6 tablespoons unsalted butter divided, plus more for the baking dish
For the Binder and Seasoning
  • 2 1/2 cups low-sodium turkey, chicken, or vegetable broth divided
  • 3/4 teaspoon kosher salt divided
  • 2 large eggs
  • 1/2 teaspoon freshly ground black pepper

Equipment

  • 9x13-inch or 3-quart baking dish
  • rimmed baking sheet
  • Large skillet
  • Large bowl
  • aluminum foil
  • instant-read thermometer

Method
 

  1. Preheat your oven to 350°F (175°C). Butter a 9x13-inch or 3-quart baking dish.
  2. Tear or cut the bread into 1-inch pieces. Spread them on a baking sheet and bake until dry and lightly toasted, about 30 minutes. Let cool completely.
  3. Dice the onions and celery. Mince the garlic. Chop the sage, thyme, and parsley.
  4. Melt 4 tablespoons of butter in a skillet over medium-high heat. Add the onions, celery, garlic, and 1/4 teaspoon salt. Cook until softened and lightly golden, 8 to 10 minutes. Add 1/2 cup broth and cook until reduced by half, scraping up browned bits. Remove from heat, add herbs, and stir.
  5. In a large bowl, whisk together the remaining 2 cups broth, eggs, 1/2 teaspoon pepper, and remaining 1/2 teaspoon salt. Add the dried bread and the onion mixture. Stir until the liquid is absorbed.
  6. Transfer the mixture to the prepared baking dish and spread evenly. Dot the top with the remaining 2 tablespoons of butter, cut into small pieces. Cover tightly with foil.
  7. Bake covered for 25 minutes, or until an instant-read thermometer inserted into the center registers 155°F to 160°F (68°C to 71°C). Uncover and bake for another 15 minutes, or until the top is crisp and golden-brown.

Notes

Garnish with fresh parsley before serving.

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