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An easy Bread Stuffing made with all the classic flavors. Baked outside the bird but still buttery and moist, this recipe tastes just like Mom used to make!

Classic Oven Baked Bread Stuffing

An easy Bread Stuffing made with all the classic flavors. Baked outside the bird but still buttery and moist, this recipe tastes just like Mom used to make!
Course Side Dish
Cuisine American
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 10 servings
Calories 272 kcal

Ingredients

  • 1/2 cup butter plus more for buttering dish (1 stick)
  • 1 large onion chopped
  • 4 stalks celery halved lengthwise and chopped
  • 3 eggs
  • 2 cups chicken broth
  • salt and freshly ground black pepper
  • 1/2 cup fresh parsley minced
  • 1 teaspoon fresh sage minced, or 1/2 teaspoon dried
  • 1 teaspoon fresh thyme minced, or 1/2 teaspoon dried
  • 1 teaspoon fresh marjoram minced, or 1/2 teaspoon dried
  • 1 large loaf French bread cut into 1/2-inch cubes and dried overnight on counter
US Customary - Metric

Instructions

  1. Adjust oven rack to middle position and preheat to 400 degrees. Coat a 9-inch by 13-inch baking dish with butter.
  2. In large skillet over medium-high heat, melt butter until foaming. Add onion and celery and sauté until translucent, about 7 to 8 minutes.
  3. Meanwhile, whisk eggs in large bowl. Stir in broth, 1 teaspoon salt, and 1/2 teaspoon pepper.
  4. To skillet, add parsley, sage, thyme, and marjoram until fragrant, about 30 seconds. Transfer to bowl with eggs and mix well.
  5. Add bread cubes and toss to combine. Transfer to prepared baking dish.
  6. Cover tightly with foil and bake until mostly heated through, about 25 minutes. Remove foil and bake until crispy edges form, about 15 to 20 minutes longer.
  7. Notes:
  8. Cube and dry the bread up to 3 days in advance. Keep covered with a kitchen towel on counter. Or, slice and dry in a 225-degree oven for 30 to 40 minutes.

Recipe Notes

Adapted from America's Test Kitchen Best-Ever Side Dishes (2014 special edition magazine).