Easy Bread Stuffing

Here is my go-to bread stuffing recipe, with tender cubes of day-old bread, savory herbs, diced onions and celery, and a rich chicken broth that brings it all together.

This stuffing is what my family asks for every Thanksgiving and Christmas. I always make extra because it disappears so fast, and honestly, leftover stuffing makes the best next-day side dish with turkey sandwiches.

What Kind of Bread Should I Use?

The bread you choose is really the foundation of great stuffing, so it’s worth thinking about your options. Plain dried bread cubes from the store work perfectly fine and save you time, but you can also make your own by cutting up day-old bread and letting it sit out overnight to dry. White sandwich bread, sourdough, or even a mix of different breads will all give you good results. If you’re making your own cubes, aim for pieces that are about ½ to ¾ inch in size so they absorb the stock evenly without getting too mushy. Just avoid anything too sweet like brioche or challah, since you want the herbs and seasonings to be the stars of the show.

Options for Substitutions

This classic stuffing recipe is pretty forgiving when it comes to swaps:

• Dried bread cubes: You can make your own by cutting day-old bread into cubes and letting them air dry overnight, or toast fresh bread cubes in a 300°F oven for 10-15 minutes. White sandwich bread, sourdough, or even cornbread work great.
• Fresh herbs for dried: If you have fresh sage, thyme, or marjoram on hand, use 3 times the amount called for in dried herbs. So 1 teaspoon dried sage becomes 1 tablespoon fresh sage.
• Chicken stock: Vegetable stock works perfectly for a vegetarian version, or you can use turkey stock if you’re making this for Thanksgiving. In a pinch, chicken bouillon mixed with water does the job.
• Butter: You can substitute with olive oil or vegetable oil, though you’ll lose some of that rich, buttery flavor. Use about 4 tablespoons of oil instead of the 6 tablespoons of butter.
• Eggs: The eggs help bind everything together, but if you’re out, you can skip them – just add an extra ½ cup of stock to keep the stuffing moist.

Watch Out for These Mistakes While Cooking

The biggest mistake when making bread stuffing is adding too much liquid at once, which can turn your stuffing into a mushy paste – add the chicken stock gradually and stop when the mixture feels moist but not soggy.

Another common error is skipping the step of properly sautéing your vegetables until they’re soft and fragrant, as raw onions and celery will make your stuffing taste harsh and unfinished.

Don’t forget to taste your mixture before baking and adjust the seasonings, since dried herbs can vary in strength and you might need more salt or pepper than the recipe calls for.

Finally, resist the urge to pack the stuffing too tightly in your baking dish – it needs room to expand and develop a nice golden crust on top while staying moist inside.

What to Serve With Bread Stuffing?

Bread stuffing is practically begging to be part of a full holiday spread alongside roasted turkey or chicken, where it can soak up all those delicious pan drippings. It pairs beautifully with cranberry sauce, which adds a nice tart contrast to the savory herbs, and some creamy mashed potatoes to round out the comfort food trio. Don’t forget about roasted vegetables like Brussels sprouts, carrots, or green beans – they add some freshness to balance out the rich, buttery stuffing. For gravy lovers, a good turkey or chicken gravy is perfect for drizzling over both the stuffing and your protein.

Storage Instructions

Refrigerate: Leftover stuffing keeps really well in the fridge for up to 4 days in a covered container. I actually think it tastes even better the next day when all those herbs and flavors have had time to meld together. It’s perfect for making turkey sandwiches or just enjoying as a side dish again.

Freeze: You can freeze stuffing for up to 3 months in a freezer-safe container or wrapped tightly in aluminum foil. I like to portion it out into family-sized servings before freezing so I can just thaw what I need. Let it thaw completely in the fridge overnight before reheating.

Warm Up: To bring your stuffing back to life, add a splash of chicken stock and reheat it in a 350°F oven for about 20 minutes until heated through. You can also microwave individual portions with a little extra stock to keep it moist. Cover it while reheating so it doesn’t dry out.

Preparation Time	15-20 minutes
Cooking Time	50-60 minutes
Total Time	65-80 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1950-2150
• Protein: 50-60 g
• Fat: 70-80 g
• Carbohydrates: 280-310 g

Ingredients

For the vegetable base:

• 1 medium onion (minced for a smoother texture)
• 1 tsp dried thyme (for earthy, aromatic notes)
• 1 tsp dried sage
• 1/2 tsp dried marjoram
• 6 tbsp unsalted butter
• 2 medium celery stalks (finely chopped for even cooking)
• 1/4 cup fresh parsley

For assembly:

• 21 oz plain dried bread cubes (day-old bread works best)
• 1 tsp salt
• 2 eggs, lightly beaten
• 1 tsp ground black pepper (freshly ground for better flavor)
• 3 1/2 cups chicken stock (I use Pacific Foods organic chicken stock)

Step 1: Prepare the Oven and Casserole Dish

• 6 tbsp unsalted butter

Preheat your oven to 400°F (200°C).

Generously butter a 9×13-inch casserole dish to prevent sticking.

Set the prepared dish aside while you assemble the stuffing.

Step 2: Sauté the Aromatics and Herbs

• 6 tbsp unsalted butter (from Step 1; for sautéing)
• 2 medium celery stalks, finely chopped
• 1 medium onion, minced
• 1/4 cup fresh parsley, minced
• 1 tsp dried sage
• 1 tsp dried thyme
• 1/2 tsp dried marjoram

In a large skillet, melt the butter over medium-high heat.

Add the finely chopped celery and minced onion, and sauté until they are soft and translucent, about 8 to 10 minutes.

Stir in the minced parsley, dried sage, dried thyme, and dried marjoram.

Cook for another minute until the mixture is very fragrant, then transfer everything to a very large mixing bowl.

Step 3: Combine and Assemble the Stuffing Mixture

• 21 oz plain dried bread cubes
• vegetable and herb mixture from Step 2
• 3 1/2 cups chicken stock
• 2 eggs, lightly beaten
• 1 tsp salt
• 1 tsp ground black pepper

Add the plain dried bread cubes to the bowl with the sautéed vegetables and herbs (from Step 2).

Pour in the chicken stock, then add the lightly beaten eggs, salt, and pepper.

Gently fold everything together with a rubber spatula or wooden spoon to evenly distribute the moisture and seasoning, being careful not to crush the bread cubes.

Transfer the mixture into the prepared casserole dish, pressing it lightly into a compact, even layer.

Step 4: Bake the Stuffing

Cover the casserole dish with foil and bake in the preheated oven for 25 minutes.

Then remove the foil and continue baking for another 25 to 30 minutes, or until the top is golden brown and slightly crisp.

I like to let the stuffing sit uncovered for a few minutes towards the end to get an extra bit of crunch on top.

Step 5: Rest and Serve

Once baked, remove the casserole from the oven and allow the stuffing to rest for at least 10 minutes before serving.

This helps everything set and makes it easier to cut and serve.