Easy Thanksgiving Stuffing

thanksgiving stuffing in a casserole dish with fresh herbs on top

A classic thanksgiving stuffing recipe made with basic ingredients and fresh herbs. Stuff inside a turkey or cook in a casserole dish.

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 1

Total Time 1 10

Servings

Calories 326kcal

Author Ashley C.

Ingredients

1 cup unsalted butter divided
2 cups celery diced
1 1/2 cups onion diced
1 tablespoon fresh sage minced
1 tablespoon fresh thyme leaves
1/2 tablespoon fresh rosemary minced
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 cups chicken broth (or turkey broth)
2 large eggs
1/2 cup fresh parsley chopped
1 pound day-old French bread diced into 1/2 inch or smaller cubes (about 10 cups)

Instructions

Preheat the oven to 375 degrees F. Spray a 3-quart baking dish with cooking spray and set aside. Cut ½ cup of butter into cubes and set aside.
Melt ½ cup of butter in a large skillet over medium heat. Add celery, onions, sage, thyme, rosemary, salt, and pepper and saute for 5 minutes.
Meanwhile, whisk chicken broth, eggs, and parsley in a large measuring cup. Toss the onion mixture with the cubed bread, spread it in an even layer in the prepared baking dish then pour the broth mixture evenly over it, pressing it down to soak the bread.
Scatter the top of the stuffing with the butter cubes. Cover with aluminum foil and bake for 30 minutes, then uncover and bake until golden, 20-25 minutes.

Notes

To add sausage, simply brown it in the saucepan prior to adding the butter, then continue on to step 2.

To bake inside a turkey: spoon 4-5 cups of the stuffing into the turkey cavity, stuffing it loosely but not overfilling. Follow the cooking directions based on the size of the turkey, being sure the internal temperature of the stuffing comes to 165°F on an instant read meat thermometer before serving.

Storing: Leftover stuffing can be stored in an airtight container in the fridge for up to 7 days. Reheat in the microwave or throw some in a skillet over low heat until warmed through.

Freezing: You can make this stuffing ahead of time and freeze it for later. Simply bake the dish as normal and let it cool to room temperature. Tightly wrap it in plastic wrap and then in a layer of foil for up to 2 months. Bake in a 350F oven from frozen until warmed through and golden brown on top.

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