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–+ servings
Close up square image of Stuffing on white plate.
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Easy Stuffing Recipe

This Easy Stuffing Recipe will be the star side dish of your holiday dinner table. Full of flavor, moist in the center, with a crispy topping oh so delicious!
Prep Time10 minutes
Cook Time1 hour 20 minutes
Total Time1 hour 30 minutes
Course: Side Dish
Cuisine: American
Servings: 12 servings
Calories: 287kcal
Author: Tornadough Alli

Ingredients

  • 12 cups white bread cubes ½-inch diced
  • 1 cup + 4 tablespoons unsalted butter divided
  • 1 ½ cups chopped celery
  • 1 ½ cups chopped onion
  • 4 cloves garlic minced
  • 1 tablespoon dried parsley flakes
  • 2 teaspoons kosher salt
  • 2 teaspoons ground sage
  • 1 ½ teaspoons black pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon poultry seasoning
  • ½ teaspoon dried rosemary
  • 2 large eggs well beaten
  • 2-3 cups unsalted chicken stock
  • Fresh chopped parsley for garnish

Instructions

  • Let the bread cubes sit out overnight if you have time. If not, bake them in a single layer on sheet trays at 200°F for 30 minutes, stirring every 10 minutes. Set aside.
  • Preheat the oven to 350 degrees F. Spray an 11x7 baking dish with cooking spray, set aside.
  • In a large skillet over medium heat, melt the 1 cup of the butter. Add the celery and onion, and cook, until softened and the onion is translucent, occasionally stirring for 10 minutes.
  • Add the garlic, parsley, salt, sage, pepper, thyme, poultry seasoning, and rosemary. Mix them in and cook for 1 minute, take off the heat.
  • Mix the eggs and 2 cups of stock together well in a bowl.
  • Add the bread cubes and vegetable mixture to a large bowl, and stir to combine.
  • Add the egg and stock mixture, stir to combine. Let it sit for 10 minutes so the bread can absorb the liquid. It should be very moist but not wet, if it seems too dry to you, add another cup of stock.
  • Pour the stuffing into the prepared baking dish. Melt the remaining 4 tablespoons of butter and drizzle it on top.
  • Cover with foil and bake for 40 minutes. Remove the foil and bake for an additional 20-30 minutes until golden brown and crispy on top. Place a sheet tray under the baking dish to catch any drips.
  • Let cool for 10 minutes and serve with fresh chopped parsley for optional garnish.

Notes

  1. If you want to add sausage, you can, see my tips above. 
  2. You can use fresh herbs and spices if desired, just double the amount of fresh compared to dried.
  3. This dish freezes well, see above on how to do that.
  4. I used 3 cups of stock, but if you like a drier type of stuffing, use just 2 cups. 
  5. I prefer to use an 11x7-inch dish to make this in, but you can use a different one if desired. 
  6. If I double this recipe for more servings, sometimes I'll make it in a second pan or just make a super thick version and be sure to check it for doneness. 

Nutrition

Calories: 287kcal | Carbohydrates: 26g | Protein: 7g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 638mg | Potassium: 177mg | Fiber: 2g | Sugar: 4g | Vitamin A: 583IU | Vitamin C: 2mg | Calcium: 123mg | Iron: 2mg