Classic Sauteed Onion and Celery Stuffing with Herb Broth

By AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Traditional stuffing combining sautéed onions and celery with fresh herbs and butter, soaked in savory broth and baked until golden. This American-inspired Thanksgiving recipe, ready in about 65 minutes, pairs white bread cubes, unsalted butter, yellow onion, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 240 calories and feeds 9, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 45 min Serves 9 American cuisine 240 cal/serving

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Ingredients

9 cups white bread cubes
7 tbsp unsalted butter
1 large yellow onion, finely chopped
3 medium celery stalks, finely chopped
2 tsp fresh sage, chopped
1 tbsp fresh parsley, chopped
2 garlic cloves, minced
2 cups chicken broth
2 large eggs
1 tsp salt
1/2 tsp black pepper

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Instructions

Step 1: Preheat the oven to 350°F. If using fresh bread, cut into 1-inch cubes and toast on a baking sheet for 10 minutes until golden and crisp; set aside.
Step 2: In a large skillet, melt 7 tablespoons of unsalted butter over medium heat. Add 1 large finely chopped yellow onion and 3 finely chopped celery stalks. Sauté for 8 minutes until softened and fragrant. Stir in 2 minced garlic cloves and cook for 1 more minute.
Step 3: Transfer the sautéed vegetables to a large bowl. Add 9 cups toasted bread cubes, 2 teaspoons chopped fresh sage, and 1 tablespoon chopped fresh parsley. Season with 1 teaspoon salt and 1/2 teaspoon black pepper.
Step 4: In a separate bowl, whisk together 2 large eggs and 2 cups chicken broth. Pour the egg and broth mixture over the bread and vegetable mixture, gently tossing to combine and moisten all pieces.
Step 5: Transfer the stuffing to a greased 9x13-inch baking dish. Cover with foil and bake for 30 minutes. Remove foil and bake uncovered for 15 minutes until the top is golden and slightly crispy.