Traditional Stuffing

  in Recipes, Side Dishes, Thanksgiving

3/4 cup butter (1 1/2 sticks)
1 pound day-old rustic white or wheat bread, or combination, cut into 1″ pieces (about 10 cups)
1 large yellow onion, chopped
3 stalks celery, chopped fine
2 tablespoons dried sage
1 teaspoon dried thyme
1/2 cup fresh parsley, chopped
2 teaspoons sea salt, or to taste
black pepper to taste
2 cups chicken broth
2 eggs, beaten

  1. Preheat oven to 250°F. Spray a deep 13 x 9 baking dish with cooking spray and set aside. Spread out the bread cubes on a rimmed baking sheet and bake until dried out, about 1 hour. Let cool and transfer to a large bowl.
  2. Melt the butter in a large skillet over medium-high heat; add the onions and celery and cook, stirring frequently, until just starting to brown, about 10 minutes. Stir in herbs, salt, and pepper and cook another few minutes. Add onion mixture to bowl with bread and toss; Drizzle in broth and toss. Mix in the eggs until combined.
  3. Heat oven to 350°F. Transfer bread cubes to prepared dish, (you can pack it in with your hands) cover with foil, and bake 30 minutes. Remove foil and bake another 15-20 minutes. Note: you can make this 1 day ahead and bake it the day you plan to serve it.