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.
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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
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 9×13-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.
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.