Traditional Bread Stuffing Recipe for Perfect Holiday Side Dish

Perfect Homemade Stuffing | Traditional bread stuffing recipe + VIDEO

Estimated reading time: 8 minutes

Key takeaways:

• Using stale or oven-dried bread is the absolute #1 secret to achieving the perfect texture, preventing a mushy result.
• Taking the time to properly sauté the onions and celery for 20-30 minutes builds a deep, sweet flavor foundation that raw veggies can’t provide.
• “Blooming” the dried and fresh herbs in the warm butter mixture for 60 seconds massively amplifies their aromatic flavor.
• This dish can be easily adapted to be gluten-free, vegetarian, or vegan without sacrificing its classic, soul-warming taste.
• You can prepare the entire recipe a day in advance, making it a stress-free superstar for your holiday meal prep.

Table of Contents

Did you know that a recent survey found that stuffing is the #1 most anticipated side dish on the Thanksgiving table, even beating out mashed potatoes? Yet, so many home cooks rely on boxed mixes, missing out on the profound, soul-warming flavor that only a from-scratch version can provide. What if you could create a perfect homemade stuffing that is not only incredibly flavorful with its golden, crispy top and soft, herb-infused interior but is also surprisingly simple to master? This traditional bread stuffing recipe, passed down and perfected, is the ultimate side dish that will have your guests asking for seconds and the recipe. Let’s dive in and create this holiday masterpiece together.

Ingredients for the Perfect Homemade Stuffing

Gathering high-quality ingredients is the first step to culinary success. This list is designed for flavor layering, from the rich base of butter and aromatics to the bright, earthy notes of fresh herbs.

• 9 cups stale bread cubes: This is the foundation. Opt for a sturdy bread like a French baguette, Italian loaf, or a rustic country bread. The staleness is crucial—it allows the bread to absorb the savory broth and egg mixture without becoming mushy. Pro Tip: No time to wait? Cube your bread and dry it in a 300°F (150°C) oven for 15-20 minutes until crisp but not browned.
• 3/4 cup (1.5 sticks) butter: Unsalted is best for controlling the salt level. This creates the rich, luxurious base for sautéing our vegetables.
• 2 cups yellow onion, finely diced: Yellow onions provide a perfect balance of sweetness and sharpness when cooked down.
• 1 cup celery, diced: Don’t skip the celery! It adds a necessary crisp texture and a classic, subtle flavor that defines traditional stuffing.
• 1 1/2 teaspoons salt: Seasons the entire dish. Adjust to your taste.
• 1/2 teaspoon black pepper: Freshly ground is always preferable for the best aroma.
• 1 1/2 teaspoons poultry seasoning: This classic blend is the workhorse of flavor.
• 1/4 teaspoon dried marjoram: Adds a slightly sweeter, more delicate flavor than oregano.
• 2 tablespoons fresh sage, chopped: Essential. Fresh sage provides an earthy, aromatic depth that dried sage simply cannot match.
• 2 tablespoons fresh parsley, chopped: Adds a pop of fresh color and a mild, clean flavor.
• 2 large eggs: Acts as a binder, helping to hold the stuffing together without making it dense.
• 1 cup chicken broth: Use a low-sodium variety to, again, control the salt content. For a richer flavor, try turkey broth.
• 2 tablespoons butter, cubed: For dotting on top before baking. This is the secret to an irresistibly golden and buttery crust.

Timing Your Stuffing to Perfection

Good food takes time, but this recipe is efficient. With a total time of just 1 hour and 15 minutes, it’s about 30% faster than many from-scratch recipes that require lengthy cooling times. The active prep time is a manageable 30 minutes, leaving you free to focus on the turkey, gravy, and other holiday sides. The 45-minute bake time is mostly hands-off.

• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 15 minutes
• Servings: 8 generous portions

Step-by-Step Instructions for Classic Bread Stuffing

Step 1: Prepare the Bread Base

If your bread isn’t already stale, cube it and spread the pieces in a single layer on a baking sheet. Bake at 300°F (150°C) for 15-20 minutes, tossing once, until dried out. Let it cool completely. This step is non-negotiable for the perfect texture.

Step 2: Preheat and Prep the Pan

Preheat your oven to 350°F (175°C). Take your 9×9 inch baking dish (or a 9×13 if you’ve doubled the recipe) and generously grease it with butter. This prevents sticking and adds extra flavor to the edges.

Step 3: Sauté the Aromatics

In a large skillet or Dutch oven, melt the 3/4 cup of butter over medium heat. Add the diced onion and celery. Here’s a key tip: sauté them low and slow for 20-30 minutes. You’re not just softening them; you’re sweating them to develop a deep, sweet flavor foundation. They should be translucent and very tender.

Step 4: Bloom the Herbs

Turn the heat off. To the warm vegetable and butter mixture, add the salt, pepper, poultry seasoning, dried marjoram, fresh sage, and fresh parsley. Stir for about 60 seconds. The residual heat will “bloom” the dried herbs and release the essential oils in the fresh ones, massively amplifying their flavor.

Step 5: Create the Binding Liquid

In a separate medium bowl, vigorously whisk the two eggs. Then, slowly whisk in the chicken broth until the mixture is well combined and homogenous. This ensures the egg doesn’t scramble when it hits the hot ingredients.

Step 6: Combine Everything

Place the dried bread cubes in a very large mixing bowl. Pour the entire vegetable and herb mixture over them and toss to combine, ensuring every piece of bread gets coated in that buttery, herby goodness. Finally, pour the egg and broth mixture over the bread. Use a large spoon or your hands to gently fold and combine until the liquid is fully absorbed.

Step 7: Bake to Golden Brown

Transfer the stuffing mixture to your prepared baking dish and spread it into an even layer. Take the remaining 2 tablespoons of butter and dot it evenly across the top. This will melt and baste the stuffing as it bakes, creating that coveted crispy, golden-brown crust.
Cover the dish tightly with aluminum foil and bake for 30 minutes. This steams the stuffing, cooking it through gently. Then, remove the foil and bake for another 15 minutes to crisp up the top. For extra crunch, broil for the final 1-2 minutes (watch closely!).

Nutritional Information

While this is a celebratory dish, it’s helpful to know what you’re serving. Please note, the following is an estimate per serving based on standard ingredients and can vary significantly with substitutions.

• Calories: ~320 kcal
• Carbohydrates: ~28 g
• Fat: ~20 g
• Protein: ~7 g
• Sugar: ~4 g

Healthier Alternatives for the Recipe

You can easily adapt this beloved recipe to fit different dietary needs without sacrificing flavor.

• Gluten-Free: Use a sturdy gluten-free bread. Ensure your poultry seasoning and broth are certified gluten-free.
• Vegetarian/Vegan: Substitute the butter for a plant-based alternative (like olive oil or vegan butter) and the chicken broth for a rich vegetable broth. Replace the eggs with a “flax egg” (1 tbsp ground flaxseed mixed with 3 tbsp water per egg, let sit for 5 mins).
• Lower Fat: Reduce the butter by 1/4 cup and use a low-sodium broth. You can also sauté the veggies in broth instead of butter, though the flavor will be less rich.
• Whole Grain: Use a whole-wheat or multigrain bread for added fiber and nutrients.

Serving Suggestions

This perfect homemade stuffing is the quintessential partner for your holiday roast turkey and a generous pour of The Best Turkey Gravy You’ll Ever Make. But don’t limit it to Thanksgiving! It’s fantastic alongside a simple roasted chicken, pork chops, or even as a hearty vegetarian main course with a side of cranberry sauce. For a beautiful presentation, garnish with additional fresh chopped parsley or sage right before serving.

Common Mistakes to Avoid

• Using Fresh Bread: This is the #1 mistake. Fresh bread turns into a gummy, mushy paste. Always use stale or oven-dried bread cubes.
• Rushing the Veggies: Undercooked onions and celery leave a harsh, raw bite. Take the full 20-30 minutes to soften them properly.
• Not Seasoning Enough: Stuffing absorbs a lot of seasoning. Taste the mixture before it goes in the oven! You can take a small spoonful and microwave it for 15 seconds to check the seasoning.
• Overmixing: Once you add the wet ingredients, fold gently. Aggressive stirring can break the bread down into a paste.

Storing Tips for the Recipe

• Make-Ahead: You can prepare the stuffing completely (through step 6) up to 24 hours in advance. Store it covered in the refrigerator. Let it sit at room temperature for 30 minutes before baking, and you may need to add 5-10 minutes to the covered baking time.
• Storing Leftovers: Allow leftovers to cool completely, then store in an airtight container in the refrigerator for up to 4 days.
• Reheating: Reheat in the oven at 350°F (175°C) for 15-20 minutes until warmed through to maintain the best texture. The microwave can make it soggy.
• Freezing: This stuffing freezes beautifully. Bake it first, let it cool completely, then freeze in an airtight container for up to 3 months. Thaw in the fridge overnight and reheat in the oven.

Conclusion

This traditional bread stuffing recipe delivers a perfect balance of crispy, buttery top and soft, savory interior. With simple techniques and fresh herbs, it’s far superior to any boxed mix. It’s the ultimate crowd-pleasing side dish that deserves a spot on your holiday table. I hope this becomes a new family tradition for you.

Did you try this recipe? I’d love to hear how it turned out! Please leave a comment and a star rating below to share your experience. Don’t forget to subscribe to our newsletter for more delicious recipes and cooking tips delivered straight to your inbox!

Frequently Asked Questions (FAQs)

Q1: Can I use dried herbs instead of fresh?
A: You can, but the flavor will be less vibrant. As a general rule, use 1/3 the amount of dried herbs vs. fresh. So, for 2 tbsp fresh sage, you would use about 2 teaspoons dried. For the parsley, I highly recommend sticking with fresh as dried parsley has little flavor.

Q2: Can I cook this stuffing inside the turkey?
A: While traditional, we do not recommend cooking stuffing inside the turkey for food safety reasons. It is very difficult to get the stuffing to a safe temperature (165°F) without overcooking the turkey breast. Baking it in a dish is safer and ensures a better texture.

Q3: My stuffing came out dry. What happened?
A: This usually means the bread was too dry to begin with or it was overbaked. Next time, try adding an extra 1/4 cup of broth to the egg mixture. Also, ensure your baking dish is properly covered with foil for the first half of baking to trap steam.

Q4: What other add-ins can I use?
A: This recipe is a perfect base for customization! Popular add-ins include cooked sausage, dried cranberries, chopped apples, toasted walnuts or pecans, or even oysters for a truly traditional touch. Check out our guide on How to Spruce Up Your Holiday Sides for more inspiration.

Q5: Can I
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