Submitted by: Emmett P.
Recipe Source Country: USA
Cooking/Prep time: 1 to 2 hours


  • 1 small loaf (0.5kg) stale crusty bread
  • ½ cup salted butter, plus 1 spoon melted butter for topping (optional)
  • 2-3 onions, diced
  • 4 celery stalks, washed and diced
  • 3 garlic cloves, minced
  • Salt and Pepper to taste
  • Handful of chopped fresh sage
  • Handful of chopped fresh parsley
  • Pinch chopped fresh rosemary
  • Pinch fresh thyme leaves
  • circa 1 liter vegetable broth
  • 2 large eggs, beaten


  1. Preheat the oven to 175°C and grease a rectangular Tear the bread into 1-3cm pieces and place in a very large bowl.
  2. Melt the butter in a large skillet over medium heat. Add the onion, celery, garlic, salt, and pepper, and sauté for 5 minutes, turning the heat to low halfway through. Pour the leek mixture over the bread and sprinkle with the sage, parsley, rosemary, and thyme. Use your hands to toss until coated. Pour 750ml cups of the broth evenly over the stuffing and toss to coat. Add the eggs and toss again. The bread should feel pretty wet. If it’s still a bit dry, mix in the remaining 250ml cup of broth. The amount you use will depend on what kind of bread you used.
  3. Transfer the mixture to the baking dish. If making ahead, stop here, cover the dish with foil, and store in the refrigerator until ready to bake.
  4. When ready to bake, drizzle the melted butter on top and bake, covered, for 30 minutes. If the stuffing is still pretty wet, uncover the dish and bake for 5 to 10 more minutes to crisp the top a bit. Depending on how deep your baking dish is, you might need to bake it a little longer.

This recipe is almost always made in every household in the United States for thanksgiving, and it reminds me of my grandparents house. No matter where you live, this recipe tastes like home. 🙂