Classic Bread Stuffing
Add Preferred SourceThis classic bread stuffing recipe is a timeless favorite, perfect for Thanksgiving or any comforting meal. Packed with flavorful herbs, tender vegetables, and a hint of sweetness from dried cranberries, it’s a side dish that everyone loves. It’s a great way to use up old bread!
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I love this homemade stuffing recipe because it’s the perfect balance of savory and comforting. It fills the house with the warm, herby aroma of Thanksgiving and tastes just as amazing as it smells. Whether it’s for a holiday meal or a cozy family dinner, this dish always earns a spot on my table. It is the BEST stuffing recipe!
Ingredients You’ll Need
You’ll need all the ingredients in the photograph below.
How to Make Bread Stuffing
A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.
Follow along with me for an easy way to create a stuffing that’s perfectly moist, flavorful, and crowd-pleasing.
Preheat and Prep
Start by preheating your oven to 400°F (200°C). Butter a 9×13-inch baking dish to prevent sticking, giving your stuffing a golden, crispy edge.
Sauté the Vegetables
In a large skillet, melt 6 tablespoons of unsalted butter over medium-high heat. Add the finely chopped celery and minced onion, and cook until softened, stirring occasionally—this takes about 8 to 10 minutes.
Add minced parsley, thyme, and marjoram, stirring for another minute to release their flavors.
Mix the Ingredients
Transfer the sautéed mixture from the pan to a large bowl. Add the dried bread cubes, dried cranberries, chicken stock, lightly beaten eggs, salt, and pepper.
Stir well with a silicone spatula or wooden spoon until everything is evenly combined.
Assemble and Bake
Pour the mixture into the prepared casserole dish, pressing gently to compact it. Cover the dish with foil and bake for 25 minutes. After that, remove the foil and bake for an additional 25 to 30 minutes until the top is golden and crispy.
Let It Rest
Once baked, let the stuffing rest for about 10 minutes before serving. This helps the flavors settle and makes serving a breeze. Enjoy this classic side dish warm, with all your favorite holiday dishes!
Recipe Notes and Tips
I’ve got some helpful hints to make sure your stuffing turns out perfectly every time:
- Bread: Use plain dried bread cubes or cubes made from sourdough bread or white bread for the best texture. Avoid overly seasoned ones to keep the flavor balanced.
- Dry bread: Avoid using fresh bread as it can make the stuffing too soggy. If your bread isn’t dried out, toast it lightly in the oven to remove excess moisture.
- Herbs: Feel free to adjust the thyme, parsley, or marjoram to suit your taste. Sage or rosemary can be wonderful additions, too.
- Cranberries: Not a fan of cranberries? Swap them for raisins, chopped apricots, or leave them out entirely.
- Add meat: Cooked sausage or crumbled bacon can be mixed in for extra flavor and protein.
- Moisture: If the mixture looks too dry before baking, stir in a little more chicken stock until it feels moist but not soggy.
- Make ahead: Prep the stuffing the day before and refrigerate it in the baking dish. Just bake it fresh on the day you plan to serve it.
- Vegetarian: Swap the chicken stock for vegetable broth, and it’s a delicious vegetarian-friendly dish.
- Can I bake the stuffing inside a turkey? While possible, baking it separately gives you more control over texture and ensures food safety. If stuffing a turkey, ensure the stuffing reaches 165°F internally.
How to Store Leftover Bread Stuffing
Leftover stuffing? Lucky you! Let it cool completely, then transfer it to an airtight container. It will keep in the fridge for up to 4 days.
For longer storage, freeze it for up to 3 months. When reheating, add a splash of chicken broth to bring back its moisture, and warm it in the oven or microwave until heated through.
What to Serve With Bread Stuffing
This stuffing pairs beautifully with holiday classics like turkey, mashed potatoes, and gravy. It also complements roasted chicken, glazed carrots, and green bean casserole.
For a lighter option, try serving it with a fresh salad or roasted Brussels sprouts. It’s a versatile side dish that works with almost any comfort food!
More Holiday Recipes You Will Love
If you’re creating a holiday menu, here are more easy and delicious recipes to try!
Ingredients
- 6 tablespoons unsalted butter
- 2 medium stalks celery finely chopped
- 1 cup onion minced
- 1 cup dried cranberries
- ¼ cup fresh parsley leaves minced
- 1 teaspoon dried thyme
- ½ teaspoon dried marjoram
- 6 cups plain dried bread cubes
- 3 ½ cups chicken stock
- 2 eggs beaten lightly
- 1 teaspoon salt
- 1 teaspoon ground black pepper
Instructions
- Preheat the oven to 400ºF (200°C) and butter a 9×13-inch baking dish.
- In a large skillet, melt the butter over medium-high heat. Add the celery and onion, and sauté until softened, stirring occasionally, about 8 to 10 minutes. Add the parsley, thyme, and marjoram, and cook for 1 more minute. Transfer to a large bowl.6 tablespoons unsalted butter, 2 medium stalks celery, 1 cup onion, ¼ cup fresh parsley leaves, 1 teaspoon dried thyme, ½ teaspoon dried marjoram
- Add the bread cubes, cranberries, chicken broth, eggs, salt, and pepper. Stir well with a silicone spatula or wooden spoon until the ingredients are evenly mixed. Transfer the mixture to the prepared baking dish and press to compact.1 cup dried cranberries, 6 cups plain dried bread cubes, 3 ½ cups chicken stock, 2 eggs, 1 teaspoon salt, 1 teaspoon ground black pepper
- Cover with foil and bake for 25 minutes. Then, remove the foil and continue baking until golden brown, about 25 to 30 minutes more. Let rest for 10 minutes before serving.
- Serve and enjoy!
Notes
- Bread: Use plain dried bread cubes or cubes made from sourdough bread or white bread for the best texture. Avoid overly seasoned ones to keep the flavor balanced.
- Dry bread: Avoid using fresh bread as it can make the stuffing too soggy. If your bread isn’t dried out, toast it lightly in the oven to remove excess moisture.
- Herbs: Feel free to adjust the thyme, parsley, or marjoram to suit your taste. Sage or rosemary can be wonderful additions, too.
- Cranberries: Not a fan of cranberries? Swap them for raisins, chopped apricots, or leave them out entirely.
- Add meat: Cooked sausage or crumbled bacon can be mixed in for extra flavor and protein.
- Moisture: If the mixture looks too dry before baking, stir in a little more chicken stock until it feels moist but not soggy.
- Make ahead: Prep the stuffing the day before and refrigerate it in the baking dish. Just bake it fresh on the day you plan to serve it.
- Vegetarian: Swap the chicken stock for vegetable broth, and it’s a delicious vegetarian-friendly dish.
- Can I bake the stuffing inside a turkey? While possible, baking it separately gives you more control over texture and ensures food safety. If stuffing a turkey, ensure the stuffing reaches 165°F internally.
Storage and Reheating Instructions
- Fridge: Let it cool completely, then transfer it to an airtight container. It will keep in the fridge for up to 4 days.
- Freeze: For longer storage, freeze it for up to 3 months.
- Reheat: When reheating, add a splash of chicken broth to bring back its moisture, and warm it in the oven or microwave until heated through.
Nutrition
About the Author
Hey there! I’m Mandy
Mandy Applegate is a home cook, food blogger, and writer who believes the best meals are the ones shared with the people you love.
She’s all about easy recipes that taste amazing, the kind that make ordinary days feel a little more special and remind you why cooking at home matters.
She has been published on NBC, the Daily News, the Boston Herald, and the Chicago Sun-Times, amongst many others.
