This is the classic make-ahead stuffing mix you can prep entirely the day before. Stick to this tried-and-true mix of herbs and spices or add apples, bacon, sausage, mushrooms or any other layers of flavor you like.
Things You'll Need
- 3/4 cup unsalted butter, plus more for baking dish
- 1 to 2 day-old baguette(s), cut into 1- to 2-inch pieces (about 10 to12 cups)
- 2 1/2 cups chopped yellow onions (3 medium onions)
-
1 1/2 cups chopped celery
- 2 1/2 cups low-sodium chicken broth
- 2 large eggs
- 1 tablespoon chopped fresh rosemary
- 1/4 cup chopped flat-leaf parsley
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
Video of the Day
Step 1: Toast Breadcrumbs
Preheat oven to 250 degrees F. Place breadcrumbs in a single layer on a large baking sheet. Bake for about 25 minutes. Remove from oven and allow to cool.
Step 2: Sauté Onions and Celery
While the bread is cooking and cooling, sauté onions and celery in 3/4 cup of melted butter, about 10 minutes, until the vegetables are soft.
Step 3: Combine Eggs with Chicken Stock
In a small bowl, whisk together eggs and chicken stock.
Step 4: Mix to Combine
In a large mixing bowl, combine the breadcrumbs, herbs, and onion mixture.
Add the egg and chicken stock mixture, then stir until everything is combined.
Step 5: Bake
Prepare a 9x13-inch casserole dish with a thick coat of butter. Then pour in your stuffing mixture. Cover with foil. Bake the assembled stuffing dish at 350 degrees F for 30 minutes. Remove the foil and bake for another 15 minutes until the edges are golden.
Tip
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If cooking ahead of time, allow to cool completely. Replace foil over the top and store in the refrigerator. Reheat at 250 degrees F, covered, for about 35 minutes. Add 1/4 cup extra stock if the stuffing starts to dry out.
