Plate of stuffing with silver serving spoon


Serves 8

There is nothing yummier then a homemade stuffing for Thanksgiving.  Especially one that can be whipped up the day before!  If you like buttery stuffing, this recipe is for you!


2 Sticks of unsalted butter

1 Pound of day old rustic bread such as compagnolo or a crispy baguette, cut into bite size pieces

2 Yellow onion, chopped

4 Large stalks of celery, chopped

½ Cup parsley, finely chopped

2 TBS fresh sage, finely chopped

2 TBS fresh rosemary, finely chopped

1 TBS fresh thyme, finely chopped

3 TBS kosher salt

2 Tsp ground black pepper

2 ½ Cups chicken broth

2 Large eggs



Pre-heat oven to 300 degrees

Lay the cut up bread in a single layer on a baking sheet that’s lined with parchment paper

Bake for 45 minutes or until bread is dried and crisp.  You will want to turn the bread every 10 minutes to ensure an even crispness.  Let the bread cool then transfer to a large mixing bowl.

In a large sauté pan, melt 1 stick of butter and add the celery and onion.  Sauté the veggies for 8-10 minutes or until they start to brown.  Transfer onion and celery to the bread bowl.

Add parsley, sage, rosemary, thyme, salt and pepper to the bowl.

Slowly pour 1 ¼ C. of chicken broth to the bowl and stir to combine.

Pre-heat to 350 degrees.

In a medium bowl, whisk together the eggs and remaining chicken broth.  Gently pour egg mixture over the bread mixture and stir until thoroughly combined.

Transfer stuffing to a greased 13×9 baking dish.  Cover with foil and bake for about 40 minutes.  Uncover the stuffing and continue baking for 25-30 more minutes or until the stuffing is browned.