Classic Stuffing

Prep time: 15 minutes

Cook time: 1 hour 20 minutes


  • 7 cups stale bread cut into cubes
  • 1 large onion chopped
  • 4 stalks celery chopped
  • 3-4 garlic cloves diced
  • 2 eggs
  • 1 1/2- 2 cups of chicken broth
  • 6 tbs unsalted butter separated into 3 tbs and 3 tbs
  • 1 tbs Italian seasoning
  • 1/2 tsp dried thyme
  • 1 tsp dried parsley
  • Salt and pepper to taste


  1. Preheat your oven to 350 degrees F and grease a casserole dish with some unsalted butter.
  2. In a medium sized skillet add in 3 tbs of unsalted butter. Keeping the heat on medium let the butter melt and add in the onions and celery. Salt and pepper to taste and cook 3-5 minutes or until onions are cooked through and translucent.
  3. Add in garlic and cook for about 60 seconds, or until the garlic becomes fragrant.
  4. Remove from the heat and set aside.
  5. In a large bowl combine the cubed bread along with the cooked onion, celery, and garlic. Mix well.
  6. Add in the chicken broth and mix well coating all the bread pieces. Start out using 3/4 of the chicken broth and add in more if you need to. You want to make sure the bread is coated but not drenched in the broth.
  7. Add in your eggs along with the Italian seasoning, thyme, parsley, salt and pepper. Mix well.
  8. Pour the mixture into your greased casserole dish. Place pieces of the remaining butter over the top of the bread mixture and cover with some aluminum foil.
  9. Bake 45 minutes covered and then remove the aluminum foil and bake for an additional 30 minutes.
  10. Let rest for 10-15 minutes before enjoying.

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