Make Ahead Stuffing Recipe

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Make Ahead Stuffing is a classic 9x13 holiday side that you can prep early, bake later, and serve with a moist center and golden crisp edges.

Prep Time15

Cook Time45

Total Time1

Course: Side Dish

Cuisine: American

Servings:

½ cup (1 stick) butter
½ cup finely chopped onion, about ½ a large onion – just enough for flavor, not overpowering
3 celery ribs, sliced and chopped
3 large eggs
2 ½ cups chicken broth, start with 2 cups; add more if it looks too dry
1 teaspoon salt + ½ teaspoon black pepper
¼ cup minced fresh parsley, or 1 tablespoon, dried
1 teaspoon poultry seasoning, instead of measuring out all the separate herbs - easy + perfectly balanced
1 (1-pound) loaf French bread, cut into ½-inch cubes and dried overnight (or baked at 300 degrees F for 20-30 min until crisp)

Butter a 9x13-inch baking dish and set aside.
In a large skillet, melt butter over medium heat. Add onion and celery and cook until soft and fragrant, about 5-6 minutes, or until lightly tender..
Stir in parsley and poultry seasoning. Cook for 30 seconds, just until fragrant. Remove from heat.
In a large bowl, whisk together eggs, chicken broth, salt, and pepper. Add the buttered onion-celery mixture and stir to combine. Add bread cubes and toss until evenly coated. The mixture should be moist but not soggy. If it looks too dry, drizzle in a little more broth (every loaf absorbs differently).
Pour into the prepared dish, cover tightly with foil, and bake at 350 degrees °F for 30 minutes. Remove foil and bake 15-20 more minutes, or until the top is golden and slightly crisp on the edges.

Recipe Tips.

Dry the bread overnight or toast it in the oven so it absorbs the broth without becoming mushy.
Start with the smaller amount of broth and add more only if needed, since every loaf of bread absorbs liquid differently.
Covering the stuffing during the first part of baking keeps it moist, while uncovering it at the end creates a crisp golden top.
Let the stuffing rest for about 10 minutes before serving so it holds together better.
Make-ahead tip: assemble, cover, and refrigerate, then bake when ready.

Store. Refrigerate leftovers in an airtight container for up to 4 days. Reheat covered in the oven at 350°F until warmed through.

Freeze. Freeze baked stuffing for up to 2 months. Thaw overnight in the fridge and reheat covered, uncover at the end to re-crisp.