10/09/2026
Happy Thanksgiving! 🍂
This is my all-time favourite stuffing recipe, and we’re not allowed to have a holiday meal without it! (Those rules come from the kids, of course.)
Sharing it in case you’re looking for a new favourite to add to your Thanksgiving table. Wishing you and your family a wonderful long weekend!
🍁All Time Favourite Stuffing Recipe
Ingredients:
- 3/4 cup unsalted butter, plus more for the baking dish
- 1 lb day-old white bread, torn into 1-inch pieces (about 10 cups)
- 2½ cups chopped yellow onion
- 1½ cups sliced celery
- ½ cup chopped flat-leaf parsley
- 2 tbsp chopped fresh sage
- 1 tbsp chopped fresh rosemary
- 1 tbsp chopped fresh thyme
- 2 tsp Diamond Crystal kosher salt or 1 tsp Morton kosher salt
- 1 tsp freshly ground black pepper
- 2½ cups low-sodium chicken or vegetable broth, divided
- 2 large eggs
Instructions:
1. Dry the bread. Heat oven to 250°F. Butter a 13x9x2-inch baking dish. Spread bread on a rimmed baking sheet and bake for about 1 hour, stirring occasionally, until dried. Cool and transfer to a large bowl.
2. Melt butter in a skillet over medium-high heat. Add onion and celery and cook, stirring often, for about 10 minutes, until beginning to brown. Add to the bread. Stir in parsley, sage, rosemary, thyme, salt and pepper. Drizzle with 1 cup broth and toss gently.
3. Bake covered. Heat oven to 350°F. Whisk eggs with the remaining 1-1/4 cups broth and gently fold into the bread mixture. Transfer to baking dish, cover with foil and bake for 35–40 minutes, until the centre reaches 160°F.
4. Crisp the top. Uncover and bake for another 35–45 minutes, until set, golden brown and crisp.
✨Make ahead: Bake covered up to one day ahead. Uncover, cool then cover and refrigerate. To serve, uncover and bake at 350°F until browned and crisp, 45-60 minutes.
Enjoy! 🧡
