Food & Cooking Recipes Dinner Recipes Dinner Side Dishes Basic Bread Stuffing 3.1 (160) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 3, 2022 Print Rate It Share Share Tweet Pin Email Prep Time: 35 mins Total Time: 1 hrs Servings: 8 To stuff your turkey, you'll need four cups unbaked stuffing for a 12-pound bird. Stuff it right before roasting and bake remaining stuffing in a two-quart baking dish. Ingredients 1 loaf crusty white bread, cut into ¾-inch pieces (8 cups) 3 tablespoons unsalted butter, plus more for baking dish 1 medium yellow onion, diced medium 2 large celery stalks, diced medium 4 garlic cloves, roughly chopped Coarse salt and ground pepper ½ cup roughly chopped fresh parsley leaves 3 large eggs, lightly beaten 3 cups low-sodium chicken broth Directions Preheat oven to 400 degrees, with racks in middle and lower thirds. On two rimmed baking sheets, arrange bread in a single layer. Toast until dry and pale golden brown, 10 to 12 minutes. Let cool. Meanwhile, lightly butter a 9-by-13-inch baking dish. In a large skillet, melt butter over medium. Add onion, celery, and garlic and cook, stirring frequently, until onion and celery are softened, about 7 minutes. Cook, stirring, 1 minute. Transfer to a large bowl and season with salt and pepper. Add parsley, eggs, and bread; stir to combine. Add broth in 2 additions, stirring until absorbed after each addition. Season generously with salt and pepper and transfer stuffing to dish. Bake on middle rack until deep golden brown on top, 25 to 30 minutes. Let sit 5 minutes before serving. Cook's Notes Make-ahead: Toast the bread up to 2 days ahead and store in airtight containers or zip-top bags. Rate it Print