Name: Classic Bread Stuffing for a Crowd
Total time: 1 h 45 min
Yield: Serves 16
Ingredients: 12 tablespoons unsalted butter; 4 medium ribs celery, chopped fine; 2 medium onions, minced; 1/2 cup minced fresh parsley leaves; 3 tablespoons minced fresh sage leaves or 2 teaspoons dried; 3 tablespoons minced fresh thyme leaves or 2 teapoons dried; 1 tablespoon minced fresh marjoram leaves or 1 teaspoon dried; 3 pounds high-quality sandwich bread slices (white), cut into 1/2-inch cubes and dried (see note); 5 cups chicken stock or low-sodium canned chicken broth; 4 large eggs, beaten lightly; 2 teaspoons table salt; 2 teaspoons ground black pepper

Classic Bread Stuffing for a Crowd

Published on April 8, 2013

Time

1¾ hours

Yield

Serves 16

Featured Comment

“My new go to for dressing. I’ll never stuff a turkey again.” —Orlene P.

Ingredients

12 tablespoons unsalted butter4 medium ribs celery, chopped fine2 medium onions, minced½ cup minced fresh parsley leaves3 tablespoons minced fresh sage leaves or 2 teaspoons dried3 tablespoons minced fresh thyme leaves or 2 teapoons dried1 tablespoon minced fresh marjoram leaves or 1 teaspoon dried3 pounds high-quality sandwich bread slices (white), cut into ½-inch cubes and dried (see note)5 cups chicken stock or low-sodium canned chicken broth4 large eggs, beaten lightly2 teaspoons table salt2 teaspoons ground black pepper

Before You Begin

Drying the bread before making the stuffing is crucial for texture and flavor. If you plan ahead, you can simply leave the bread cubes out on the counter for a few days to become stale. Otherwise, spread them out on baking sheets and dry in a 300-degree oven for 30 to 60 minutes. Let the bread cool before using in the stuffing. You can substitute three 14-ounce bags of plain dried bread cubes for the homemade dried bread cubes, but you'll need to increase the amount of chicken broth to 7 cups. This recipe can easily be halved and baked in a 13 by 9-inch baking dish for a smaller crowd.

Make Ahead: This recipe can be prepared up to 24 hours in advance. See instructions in step 4.

Instructions

Adjust oven rack to center position and heat oven to 400 degrees. Heat 12 tablespoons unsalted butter in 12-inch skillet over medium-high heat. Add 4 finely chopped celery ribs and 2 minced onions and sauté, stirring occasionally, until softened, about 10 minutes. Stir in ½ cup minced parsley, 3 tablespoons minced sage, 3 tablespoons minced thyme, and 1 tablespoon minced marjoram and cook until fragrant, about 1 minute longer. Transfer to very large mixing bowl.

Add 3 pounds hearty white sandwich bread slices, cut into ½-inch cubes and dried; 5 cups chicken broth; 4 lightly beaten eggs; 2 teaspoons table salt; and 2 teaspoons pepper to vegetables and toss gently to distribute dry and wet ingredients evenly. Turn mixture into buttered 15-x 10-inch baking dish.

Cover with foil and bake for 25 minutes. Remove foil and continue to bake until golden, about 30 minutes longer. Cool for 10 minutes before serving.

TO MAKE AHEAD: The stuffing can be assembled in the baking dish, then wrapped tightly in plastic wrap and refrigerated for up to 24 hours before baking. To bake, let the stuffing stand at room temperature for 30 minutes. Remove the plastic wrap and proceed to bake as directed in step 3.