I love Thanksgiving stuffing! It can be made so many different ways, but this classic, straight-forward version is my favorite.
Technique tip: Make the day ahead to save on cooking space the day of Thanksgiving
Swap option: I love swapping corn bread for French or Italian bread for a unique and delicious spin. Also brown some sausage or bacon before adding the veg to give it a meaty depth of flavor.
Preheat oven to 275°F.2.
Place the cubed bread on a sheet tray and toast for about 30-40 minutes or until the bread is completely dry and crunchy. (You can do this the day before to save time the day of. Just leave it uncovered out at room temp.) Allow the bread to cool and transfer to a large mixing bowl.3.
Warm a large heavy bottom pot or Dutch oven over medium heat and melt the butter. Once the butter is melted add in your carrots, onion and celery and cook until tender and lightly browned, about 15 minutes.4.
Next add in the all of the herbs and season with salt and pepper. Continue to cook for a few minutes to develop the flavor of the herbs.5.
Combine the cooked vegetable and herb mixture with the bread and mix to combine.6.
Whisk the eggs together with the chicken broth and pour all over the bread mixture and mix to fully combine and moisten.7.
Increase oven temperature to 350°F. Spray a 9- by 13-inch baking dish with nonstick cooking spray.8.
Pour the stuffing mixture into the prepared baking dish. Cover with foil and bake for 40 minutes. After 40 minutes remove the foil and continue to cook for another 30 minutes or until the top of the stuffing begins to brown. (If making the day ahead, remove from the oven and completely cool. Once cool wrap with plastic wrap and store in the refrigerator. When ready to reheat, preheat your oven to 250°F, remove the plastic wrap and cover with foil. Place in the oven and heat for about 1 hour or until the internal temperature reaches 155°F. Remove the foil and place under the broiler for 3-5 minutes to make the top crispy and serve.)