Description

A comforting and classic Best Thanksgiving turkey stuffing made with toasted French bread, sautéed aromatics, and warm herbs—perfectly moist with a golden, crispy top.

Ingredients

1 loaf of day-old French bread, cubed and toasted
1 ½ sticks unsalted butter
1 large onion, finely chopped
3–4 celery stalks, chopped
3 garlic cloves, minced
2 teaspoons poultry seasoning
1 teaspoon dried sage
1 teaspoon thyme
Salt and freshly cracked pepper, to taste
2 ½ cups low-sodium chicken broth (or turkey broth)
2 eggs, beaten

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Instructions

1. Toast your cubed bread in a 300°F oven for about 20 minutes until golden and dry.

2. In a large skillet, melt butter over medium heat. Add onions and celery and sauté until soft (about 8–10 minutes). Stir in garlic and cook another minute.

3. Sprinkle in the poultry seasoning, sage, thyme, salt, and pepper. Give everything a good mix and remove from heat.

4. In a large bowl, combine the toasted bread cubes with the sautéed mix. Pour in the broth slowly, stirring as you go. The mixture should be moist but not mushy.

5. Stir in the beaten eggs to help the stuffing hold together.

6. Transfer to a greased 9×13 baking dish. Cover with foil and bake at 350°F for 30 minutes. Remove foil and bake for another 15–20 minutes until the top is golden and slightly crisp.

Notes

Use day-old bread for best texture—fresh bread will get too soggy.

Add cooked sausage, chopped apples, or cranberries for extra flair.

Pairs well with roasted vegetables or poultry.

Can be made a day ahead—just cover and refrigerate before baking.

Let rest for 5–10 minutes after baking before serving.