Ingredients
Scale
- 1 pound day-old bread (French, sourdough, or white), cut into 1-inch cubes
- 6 tablespoons unsalted butter
- 2 large onions, diced
- 3 celery stalks, diced
- 3 cloves garlic, minced
- 2 tablespoons fresh sage, chopped (or 2 teaspoons dried)
- 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
- 2½ cups chicken or vegetable broth
- 2 large eggs, beaten
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon nutmeg (optional)
Instructions
- Preheat your oven to 350°F. Spread the bread cubes on a baking sheet and toast them for about 10 minutes until they’re lightly golden and dried out. Transfer to a large mixing bowl.
- Melt the butter in a large skillet over medium heat. Add the onions and celery, cooking for about 8-10 minutes until they’re soft and starting to turn golden.
- Add the garlic, sage, and thyme to the skillet. Cook for another 1-2 minutes until fragrant, then pour the entire mixture over the bread cubes.
- In a separate bowl, whisk together the broth and beaten eggs. Pour this over the bread mixture and add the salt, pepper, and nutmeg if using.
- Gently toss everything together until the bread is evenly coated and moistened. The mixture should be moist but not soggy—add a splash more broth if it seems too dry.
- Butter a 9×13-inch baking dish and transfer the stuffing into it. Cover with foil and bake for 30 minutes.
- Remove the foil and bake for another 15-20 minutes until the top is golden brown and crispy. Let it rest for 5 minutes before serving.
- If you prefer to stuff your turkey, loosely pack the mixture into the cavity and roast according to your turkey’s cooking time. Make sure the stuffing reaches an internal temperature of 165°F for food safety.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
