There’s nothing quite like the comforting aroma of Classic Bread Stuffing baking in the oven, signaling that something special is about to be shared at the table. This tried-and-true side dish delivers the perfect balance of savory herbs, buttery vegetables, and crispy-on-top, soft-in-the-middle bread—making it an irresistible addition to holiday feasts or cozy Sunday dinners alike. Whether you’re keeping traditions alive or just craving a taste of home, this Classic Bread Stuffing recipe is a heartwarming, crowd-pleasing favorite that deserves a permanent spot in your recipe repertoire.
Ingredients You’ll Need
Simplicity is the secret weapon of this Classic Bread Stuffing—every ingredient plays a starring role in building layers of flavor and texture. From the perfectly toasted bread cubes to the medley of fresh herbs, you’ll find that each component truly matters in creating stuffing that turns any meal into something memorable.
- Day-old bread (10 cups, cubed): White or French bread is best; using bread that’s a bit stale helps it soak up the flavors without getting soggy.
- Unsalted butter (1 cup): This adds richness and that signature savory aroma—don’t skimp!
- Yellow onion (2 cups, chopped): Sweet and mellow, onions create a fragrant foundation.
- Celery (1 ½ cups, chopped): Its gentle crunch and subtle flavor keep the stuffing lively.
- Fresh parsley (¼ cup, chopped): Brings brightness and color to every bite.
- Fresh sage (1 tablespoon) or dried (1 teaspoon): Classic for stuffing—a must for that savory, earthy depth.
- Fresh thyme (1 tablespoon) or dried (1 teaspoon): Offers a gentle herbal note that perfumes the dish.
- Fresh rosemary (1 tablespoon) or dried (1 teaspoon): Adds piney, aromatic punch—always use a little, as it’s potent.
- Salt (1 teaspoon): Essential for seasoning—taste and tweak if needed.
- Black pepper (½ teaspoon): A touch for balance and subtle warmth.
- Low-sodium chicken broth (2-3 cups): Adjust to your desired moistness—vegetable broth works for a vegetarian option.
- Eggs (2 large, beaten): Help bind everything together for just the right texture.
How to Make Classic Bread Stuffing
Step 1: Toast the Bread
Start by preheating your oven to 350°F (175°C). Spread those lovely, cubed day-old bread pieces across a large baking sheet—the entire process is about giving your stuffing the iconic classic texture. Toast them in the oven for 10 to 15 minutes, just until they’re dry and golden, then let them cool. This quick toasting makes sure your bread will soak up all the broth and buttery goodness later without turning mushy.
Step 2: Sauté the Aromatics
While your bread cools, grab a large skillet and melt the butter over medium heat. Let the sizzle of onions and celery fill your kitchen as you cook them for 8 to 10 minutes, stirring now and then until they’re soft and translucent. Next, sprinkle in the parsley, sage, thyme, rosemary, salt, and pepper. Stir for another minute so the herbs release their fragrance, bringing out the true soul of Classic Bread Stuffing.
Step 3: Combine the Bread and Vegetables
Once the skillet mixture is ready, scoop it into a big mixing bowl with the toasted bread cubes. Toss everything together gently—the vegetable and herb mixture should coat every crusty piece of bread, promising flavor in every mouthful.
Step 4: Moisten with Broth and Eggs
Now, in a separate bowl, whisk together 2 cups of broth with the beaten eggs. Slowly pour this mixture over your bread and vegetables. Stir gently and evenly, letting the bread soak up all that savory liquid. If it looks a bit dry, add a splash more broth until you get a moist but not soggy consistency. The goal is stuffing that holds together without any excess liquid at the bottom.
Step 5: Bake to Perfection
Transfer the mixture into a greased 9×13-inch baking dish, patting it down lightly so it’s evenly spread. Cover with foil and bake for 30 minutes; then remove the foil and continue baking for another 15 to 20 minutes. The stuffing is done when the top is beautifully golden and the edges are just a little bit crisp—pure Classic Bread Stuffing magic!
How to Serve Classic Bread Stuffing
Garnishes
For a fresh and appealing presentation, sprinkle a bit of extra chopped parsley or a few fresh thyme leaves right before serving. This little touch brightens the dish and hints at the herby flavors waiting inside.
Side Dishes
Classic Bread Stuffing pairs perfectly with holiday icons like roast turkey, glazed ham, or even a simple roast chicken. Add a spoonful alongside creamy mashed potatoes, tangy cranberry sauce, and buttery green beans for a classic, crowd-pleasing spread.
Creative Ways to Present
Elevate your Classic Bread Stuffing game by spooning it into individual ramekins for mini servings, or use it to fill roasted squash halves for a striking vegetarian centerpiece. Leftover stuffing also makes excellent muffin-tin “stuffing cups”—just scoop and bake for party-friendly bites!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, transfer the cooled stuffing to an airtight container and refrigerate. It will stay fresh and delicious for up to four days, making it easy to enjoy for lunch or a second round of dinner.
Freezing
Classic Bread Stuffing freezes beautifully. Spoon cooled stuffing into freezer-safe containers or heavy-duty bags and freeze for up to three months. Thaw overnight in the fridge and bake until heated through to recapture that just-made flavor and texture.
Reheating
To reheat, place the stuffing in a covered ovenproof dish with a splash of broth for moisture. Bake at 350°F until warmed through—about 20 to 25 minutes. For a crisper top, uncover for the last 5 minutes. Individual portions can also be reheated in the microwave for convenience.
FAQs
Can I make Classic Bread Stuffing a day ahead?
Absolutely! Prepare the stuffing up to the baking stage the day before, cover, and refrigerate. When you’re ready, simply bake as directed, adding a few extra minutes if needed to ensure it’s fully heated.
What if I don’t have fresh herbs?
Dried herbs work very well—just use the smaller quantities listed, as dried herbs are more concentrated in flavor. The stuffing will still be packed with all the traditional savory goodness.
Is it necessary to use day-old bread?
Using day-old or slightly stale bread is best for texture, as it soaks up the broth without turning mushy. If you only have fresh bread, toast it a little longer to dry it out before using.
Can Classic Bread Stuffing be made vegetarian?
Definitely! Just swap the chicken broth for vegetable broth. The stuffing remains wonderfully flavorful and becomes suitable for vegetarians at your table.
How can I add protein or extra flavor?
For a heartier twist, try folding in cooked sausage, sautéed mushrooms, or even a handful of toasted nuts. These additions blend right in with the classic flavors for a bit of extra depth.
Final Thoughts
If you’re looking to bring a sense of warmth, nostalgia, and home to your table, this Classic Bread Stuffing delivers every single time. Give it a try—once you taste the golden top and savory, herb-infused middle, you’ll see why it’s cherished year after year!
Print
Classic Bread Stuffing Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Description
This classic bread stuffing recipe is a must-have for holiday dinners. With a perfect balance of herbs, onions, and celery, this savory side dish will complement your main course beautifully.
Ingredients
Bread:
- 10 cups cubed day-old bread (preferably white or French)
Vegetable Mixture:
- 1 cup unsalted butter
- 2 cups chopped yellow onion
- 1 ½ cups chopped celery
- ¼ cup chopped fresh parsley
- 1 tablespoon chopped fresh sage (or 1 teaspoon dried)
- 1 tablespoon chopped fresh thyme (or 1 teaspoon dried)
- 1 tablespoon chopped fresh rosemary (or 1 teaspoon dried)
- 1 teaspoon salt
- ½ teaspoon black pepper
Liquid and Binder:
- 2 to 3 cups low-sodium chicken broth
- 2 large eggs, beaten
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C). Toast the bread cubes until dry and golden.
- Sauté Vegetables: In a skillet, cook onions and celery until soft. Add herbs, salt, and pepper.
- Combine: Mix vegetables with toasted bread. Whisk broth with eggs and pour over the mixture.
- Bake: Transfer to a baking dish, cover with foil, and bake. Remove foil and bake until golden.
Notes
- Use day-old bread for best texture
- Vegetarian option: use vegetable broth
- Can be prepared a day ahead
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 4g
- Sodium: 490mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 85mg
