Bread Stuffing

This 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!

Print Recipe Pin Recipe [btn-google-source]

Prep Time: 10

Cook Time: 1

Total Time: 1 10

Course: Side Dish

Cuisine: American

Keyword: bread stuffing

Servings:

Calories: 302kcal

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

US Customary - Metric

Instructions

Preheat the oven to 400ºF (200°C) and butter a 9x13-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