Grandma’s Classic Stuffing
A traditional bread stuffing with sage, rosemary, and thyme. It stays true to the old recipe and goes with everything on the table.
- prep
- 20 min
- cook
- 45 min
- total
- 1 h 5 min
- serves
- 8
- level
- easy
A traditional bread stuffing with sage, rosemary, and thyme. It stays true to the old recipe and goes with everything on the table.
method
If the bread is not stale, dry the cubes on a baking sheet at 250°F (120°C) for about 20 minutes.
Melt the butter in a large skillet over medium heat. Cook the onions and celery until softened, about 10 minutes. Add the garlic for 2 minutes, then the parsley, sage, rosemary, and thyme for 1 more.
Combine the bread cubes and vegetables in a large bowl. Season with salt and pepper, mix in the beaten eggs, then add broth gradually until the bread is moist but not soggy.
Transfer to a greased baking dish. Bake at 350°F (175°C), covered with foil, for 30 minutes, then uncovered for 15 more, until the top is golden brown.
Let cool slightly before serving.