Classic Traditional Thanksgiving Stuffing

My family are stuffing fanatics and of all the Thanksgiving sides, it’s the most popular by far. They were in stuffing (technically dressing) heaven with this classic, traditional, old-fashioned version and literally stuffed themselves. The stuffing is made with onions, celery, herbs, butter, broth, and bread. Simple really is the best. To save time on the big day, I dry the bread out the night before but you can do it that morning if time permits. Begin with really dry bread or it’ll turn to mush. The stuffing is lightly crusted on top, soft underneath, full of rich buttery flavor, and well-seasoned from the herbs.

  • 1 cup (2 sticks) unsalted butter, divided
  • 1 pound day-old white French bread, diced into 1/2-inch cubes and dried
  • 1 extra-large (about 2 1/2 cups) sweet Vidalia or yellow onion, diced small
  • 1 1/2 cups celery, diced small
  • 2/3 cup Italian flat-leaf parsley leaves, finely minced
  • 1/4 cup fresh sage leaves, finely minced
  • 3 tablespoons fresh rosemary (sticks discarded), finely minced
  • 2 tablespoons fresh thyme (sticks discarded), finely minced
  • 1 teaspoon salt, or to taste
  • 1 teaspoon pepper, or to taste
  • 2 1/2 cups low-sodium chicken broth, divided
  • 2 large eggs

For full directions kindly visit averiecooks.com.

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