November 1, 2020 Walton & Maready Orthodontics

Traditional Thanksgiving Stuffing

Homemade and Delicious!


  • 2 baguettes (country or sourdough bread)
  • 8 tbsp. butter, plus more for baking dish
  • 1 large onion, diced (about 2 1/4 cups)
  • 4 stalks celery, thinly sliced
  • 2 cloves garlic, minced
  • 1/2 cup fresh chopped parsley
  • 1 tbsp. freshly chopped sage, minced
  • 1 tbsp. fresh chopped rosemary
  • kosher salt
  • black pepper
  • 4 c. low-sodium chicken (or vegetable) broth
  • 2 large eggs, beaten


  1. The day before: Slice bread into 1/4″ cubes and leave out overnight to dry out. (Alternately, place bread on baking sheets and bake at 200º for 20 minutes.)
  2. Preheat oven to 350º and butter a large baking dish. In a large skillet melt the butter over medium heat. Add onion and celery and cook until soft and fragrant, about 8 minutes. Stir in garlic, parsley, sage, thyme, and rosemary and cook until fragrant, 1 minute more. Season with salt and pepper.
  3. Place bread in a large bowl and add skillet mixture. Mix the ingredients. In a medium bowl, whisk together chicken broth and beaten eggs, then pour over bread mixture. Season generously with salt and pepper and toss until completely coated.
  4. Transfer mixture to prepared baking dish and cover with foil. Bake until cooked through, 45 minutes, then remove foil and cook until bread is golden, about 15-20 minutes.


Prep time: 25 minutes

Cook time: 1 hour 25 minutes

Yield: 8 servings


Recipe inspired by:



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