Best Stuffing

The Best Stuffing Recipe for holiday meals that yields savory, herby, and slightly sweet flavors in every bite. It's easy and quick to prepare.

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– 1 lb (500 grams) day-old white bread, fresh or slightly stale (cut into bite-sized cubes) – ▢3/4 cup unsalted butter – ▢2 1/2 cups yellow onion (chopped) – ▢1 1/2 cups celery (chopped into small pieces) – ▢1/2 cup fresh parsley (finely chopped) – ▢2 tablespoons fresh sage (finely chopped) – ▢1 tablespoon fresh rosemary leaves – ▢1 tablespoon fresh thyme – ▢2 teaspoons salt – ▢1 teaspoon ground black pepper – ▢2 1/2 cups chicken broth – ▢2 eggs

Step 1

Preheat the oven to 250°F (120°C). If using fresh white bread, arrange the bread cubes on the baking sheet in a single layer. Bake the bread for 1 hour until dried out. Remove from the oven and let them cool. Place the dried bread cubes in a large bowl.

Step 2

Melt butter in a skillet over medium-high heat; add onion and celery. Stir constantly until the vegetables are tender and slightly browned, about 5 to 8 minutes. Turn off the heat, and transfer them to a large bowl. Combine them with dried bread cubes, and fresh herbs. Season with salt and ground black pepper. Stir in half of the chicken broth to the bread mixture and set aside.

Step 3

Whisk together the remaining chicken broth with 2 eggs, and pour it into the bread mixture in a bowl. Give it a gentle stir and transfer it to the baking dish greased with butter. Cover with foil and bake for 40 minutes in a preheated oven at 356°F (180°C). Then, continue to bake the stuffing uncovered for another 30 minutes until the top is browned and crisp.

Step 4

Serve immediately with more freshly chopped parsley on top.


Bee Yinn Low is a cookbook author and a recipe developer specializing in easy, quick and delicious home cooking. Her work has earned her numerous accolades, including TV appearances, live cooking demos, radio interviews, and press mentions in the United States and Asia.