Classic Thanksgiving Stuffing

Tender bread cubes are tossed with buttery sautéed onion and celery, savory herbs, and broth, then baked until hot with a crisp golden top.

Prep: 20 min · Cook: 40 min · Yield: 10 · Method: Oven

Ingredients

• 10 cups bread cubes
• 8 tablespoons unsalted butter
• 1 large yellow onion
• 4 stalks celery
• 2.5 cups chicken broth
• 1 teaspoon dried sage
• 1 teaspoon dried thyme
• 0.25 cup fresh parsley
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper

Cooking instructions

1. Heat the oven to 350°F. Lightly butter a 9-by-13-inch baking dish. (about 5 min) — 350°F
2. Melt the butter in a large skillet over medium heat. Add the onion and celery and cook until softened, 7 to 9 minutes. (about 9 min) — Medium heat
3. Stir in the sage, thyme, salt, and pepper, and cook for 30 seconds. Remove the skillet from the heat. (about 1 min) — Medium heat
4. Place the bread cubes in a large bowl. Add the sautéed vegetables, parsley, and broth, tossing gently until the bread is evenly moistened but not soggy. (about 5 min)
5. Transfer the mixture to the prepared baking dish and spread it evenly. Bake uncovered until hot throughout and crisp on top, 35 to 40 minutes. (about 40 min) — 350°F
6. Rest for 5 minutes before serving. (about 5 min)