Why this recipe works
This version is designed for a busy Thanksgiving kitchen: the ingredients are familiar, the steps are ordered clearly, and make-ahead opportunities are included where they genuinely help.
Ingredients
- 450 g (1 lb) day-old bread, cubed
- 115 g (1/2 cup) butter
- 2 onions, diced
- 4 celery stalks, diced
- 2 tbsp chopped sage
- 1 tbsp thyme leaves
- 750–900 ml (3–3 3/4 cups) stock
- 2 eggs, beaten
- Salt and pepper
Method
- Dry the bread cubes overnight or toast them gently in the oven.
- Cook onion and celery in butter until soft. Add herbs and season well.
- Combine bread and vegetables. Add stock gradually until moist but not soggy, then stir in eggs.
- Transfer to a buttered baking dish, cover, and bake at 180°C (350°F) for 25 minutes.
- Uncover and bake 15 to 20 minutes more for a crisp top.
Planning and serving tips
- Bake stuffing separately for easier temperature control.
- Different breads change the texture; a sturdy loaf works best.
- Add stock slowly because dry bread absorbs at different rates.
Make-ahead notes
Read the full recipe before Thanksgiving Day and identify which parts can be completed early. Keep cooked food chilled, label containers, and leave final crisping, dressing or carving until close to service when appropriate.
Dietary and ingredient notes
Ingredient brands and preparation environments vary. For allergies or strict dietary needs, check every package and prevent cross-contact with separate utensils and work surfaces. The site provides general cooking information, not medical advice.