Step 1
Position a rack in middle of oven and preheat to 350°. Butter a 3-qt. casserole or 13×9” baking dish and set aside.
Step 2
Melt ½ cup (1 stick) unsalted butter in a 12″ heavy skillet over medium heat until hot but not smoking. Add 2 medium yellow onions, finely chopped (about 3 cups), and 6 medium celery stalks, finely chopped (about 2½ cups); cook, stirring occasionally, until softened, 15–20 minutes.
Step 3
Transfer onion mixture to a large bowl and add 2 large eggs, lightly beaten, 1 (12–14-oz.) package instant stuffing mix, ⅓ cup finely chopped fresh parsley leaves, 1 tsp. dried sage, crumbled, ¼ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, ¼ tsp. freshly ground black pepper, and 2¼ cups Homemade Turkey Stock, canned turkey stock, or chicken stock, heated until warm. Gently stir to evenly distribute everything and saturate the bread cubes.
Step 4
Transfer stuffing to prepared baking dish and spread into an even layer. Cover tightly with foil. Bake for 20 minutes, then uncover and bake until top is crispy and golden brown, about 40 minutes more. Garnish with more chopped parsley and serve immediately.
Do ahead: Stuffing can be prepared up to the baking step, transferred to a baking dish, covered with foil, and refrigerated several hours before baking.
Photo by Travis Rainey, Prop Styling by Alexandra Massillon, Food Styling by Rebecca Jurkevich
VARIATIONS
For a sausage and sage variation: Sauté 1 lb. bulk pork sausage in a heavy skillet over medium heat, breaking up pieces with a spoon until meat shows no sign of pink, about 10 minutes. Using a slotted spoon, transfer to a large bowl. Wipe out pan, then proceed with recipe using same pan to cook celery and onions, tossing remaining ingredients into bowl with sausage, and substituting 2 Tbsp. chopped fresh sage for the dried rosemary and sage.
For an apricot-pecan variation: Spread 1½ cups pecans on rimmed baking sheet and toast in the oven at 350°., stirring occasionally, until browned and fragrant, about 10 minutes. Cool and coarsely chop. Pour hot water over 1½ cups diced dried apricots in a medium bowl to cover. Soak until apricots plump, about 30 minutes, then drain well. Proceed with recipe, tossing apricots and pecans with other ingredients in large bowl.
Editor’s note: This recipe was first printed in 2007 as Farmhouse Herbed Stuffing. It has since been adapted to include fewer dried herbs and extra butter. Head this way for more of our favorite classic and not-so-classic stuffing recipes →