Classic Herb & Celery Stuffing

Ingredients

• 12 ounces sturdy white or country bread, cut into 3/4-inch cubes (about 10 cups)
• 6 tablespoons unsalted butter, divided
• 1 large yellow onion, finely diced
• 4 celery stalks, finely diced
• 3 garlic cloves, minced
• 1 tablespoon finely chopped fresh sage
• 2 teaspoons fresh thyme leaves
• 1/3 cup chopped fresh parsley
• 3/4 teaspoon fine salt
• 1/2 teaspoon ground black pepper
• 2 1/2 cups low-sodium chicken or vegetable broth
• 2 large eggs, beaten

Method

1. 01

   Heat the oven to 250°F (120°C). Spread the bread cubes on a large rimmed sheet pan and bake for about 25 minutes, stirring once, until dry on the surface but not deeply toasted. Transfer to a large mixing bowl. Raise the oven temperature to 375°F (190°C).

2. 02

   While the bread dries, melt 5 tablespoons of the butter in a large skillet over medium heat. Add the onion and celery and cook for 10–12 minutes, stirring, until softened. Stir in the garlic, sage, and thyme for 1 minute. Remove from the heat and allow to cool until warm rather than hot.

3. 03

   Use the remaining tablespoon of butter to grease a 9-by-13-inch baking dish. Add the warm vegetable mixture, parsley, salt, and pepper to the dried bread. In a separate bowl, whisk the broth with the beaten eggs, then pour it over the bread and toss gently. Let stand for 5 minutes so the cubes absorb the liquid.

4. 04

   Spoon into the prepared dish without packing it tightly. Cover snugly with foil and bake for 30 minutes. Uncover and bake for about 20 minutes more, until the top is golden and a thermometer in the center reads at least 165°F (74°C). If the top browns first, cover it again and keep baking until the center reaches temperature.

5. 05

   Rest for 10 minutes before serving in eight portions. The total-time estimate includes drying the bread, baking, and this rest. Use vegetable broth for a meat-free version; the eggs and butter are still part of the recipe.

6. 06

   Refrigerate leftover stuffing in shallow containers within 2 hours, or within 1 hour above 90°F (32°C). Keep for 3–4 days. Reheat covered at 350°F (175°C), adding a small splash of broth if dry, until the center reaches 165°F (74°C).