Classic Sage Stuffing

Ingredients

• 1 loaf day-old white bread, cut into 3/4-inch cubes (about 10 cups)
• 6 tablespoons unsalted butter
• 1 large yellow onion, diced
• 4 stalks celery, diced
• 4 cloves garlic, minced
• 3 tablespoons fresh sage, finely chopped
• 1 tablespoon fresh thyme leaves
• 1 tablespoon fresh flat-leaf parsley, chopped
• 2 cups chicken or vegetable broth
• 2 large eggs, lightly beaten
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon freshly grated nutmeg

Steps

1. 1

   1. Spread the bread cubes on a baking sheet and toast in a 300°F oven for 20 minutes until dry and lightly golden, then transfer to a large mixing bowl.

2. 2

   2. Melt the butter in a large skillet over medium heat, then add the onion and celery and cook for 8 minutes until softened. Stir in the garlic, sage, thyme, salt, pepper, and nutmeg and cook one minute more.

3. 3

   3. Pour the vegetable mixture over the toasted bread cubes and toss gently to combine.

4. 4

   4. Whisk the broth and eggs together, then pour over the bread mixture and stir until the bread is evenly moistened but not soggy.

5. 5

   5. Transfer the stuffing to a buttered ceramic baking dish, press gently to even it out, and cover with foil. Bake at 375°F for 30 minutes.

6. 6

   6. Remove the foil and bake an additional 20 minutes until the top is deep golden brown and crisp. Scatter parsley over the top before serving.