For an extra layer of flavor, consider browning the butter before adding the vegetables. High-quality chicken stock is essential for a rich, savory flavor. Homemade is best, but a good store-bought option works well too. Feel free to add other herbs like thyme or sage to customize the flavor profile. If the top of the stuffing is browning too quickly, you can tent it loosely with foil during the final baking stage. The stuffing can be assembled ahead of time and stored in the refrigerator, covered, for up to 24 hours. Add an extra 15 minutes to the initial baking time if baking from cold.
Classic Simple Stuffing
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PREP TIME35 mins
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COOK TIME1 hrs 25 mins
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TOTAL TIME2 hrs
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SERVING10 People
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VIEWS9
Embark on a culinary journey with this elegantly simple, yet profoundly satisfying stuffing. Imagine a Thanksgiving table graced with a dish that boasts moist, savory depths and irresistibly crisp edges. This is the quintessential accompaniment to your festive roast, a canvas awaiting the luscious strokes of rich gravy.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate29 g
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Cholesterol74 mg
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Fiber2 g
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Protein7 g
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Saturated Fat9 g
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Sodium845 mg
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Fat16 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat the oven to 325 degrees F (165 degrees C). (5 minutes)
02
StepSpread bread cubes in a single layer on a rimmed baking sheet to ensure even toasting.
03
StepBake in the preheated oven, stirring halfway through, until lightly toasted and dry. (10-12 minutes)
04
StepRemove from the oven and let cool slightly. Increase oven temperature to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish with butter or cooking spray.
05
StepMelt butter in a large, heavy-bottomed skillet over medium-high heat. Add diced onion and celery and cook, stirring frequently, until softened and the onion is translucent and just beginning to caramelize. (7 minutes)
06
StepStir in salt, poultry seasoning, and pepper. Remove from the heat and allow to cool slightly.
07
StepIn a large bowl, whisk together chicken stock, lightly beaten eggs, most of the parsley (reserve some for garnish), and fresh rosemary.
08
StepAdd the cooled bread cubes and the sautéed onion mixture to the liquid mixture. Stir gently but thoroughly to ensure all the bread is evenly moistened. Be careful not to overmix.
09
StepPour the stuffing mixture into the prepared baking dish and cover tightly with aluminum foil.
10
StepBake covered for optimal moisture retention. (45 minutes)
11
StepUncover and continue to bake until the top is golden brown and the edges are beautifully toasted. (20-25 minutes)
12
StepGarnish with the remaining fresh parsley for a pop of color and freshness. Let rest for 10 minutes before serving.
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Hazel Hand
Jun 29, 2025I added some cooked sausage to the recipe and it was a huge hit!
Garnett Quigley
Jun 27, 2025This was the best stuffing I've ever made! The sourdough bread added such a nice tang and texture.
Kathleen Corkery
Jun 21, 2025The tip about browning the butter is a game-changer!
Amiya Oberbrunner
Jun 15, 2025I loved the addition of fresh rosemary – it really elevated the flavor of the stuffing.
Shane Schumm
Jun 14, 2025So easy to follow and tasted amazing! My family devoured it at Thanksgiving.