Traditional Bread Stuffing
Do you have a favorite Thanksgiving side dish? I think if we could only have two every single year, our family would most definitely choose large mounds of stuffing and mashed potatoes. We typically serve two different stuffings for Thanksgiving – a sausage cornbread stuffing (omg, my favorite!) and a traditional bread stuffing with just onions, celery and seasonings. Most of us take a little bit of each, while others aren’t a fan of the sausage, so they load up on the classic version. I made a traditional bread stuffing quite a few years ago, but lately I have not been at all in love with it. I wanted a new, even more traditional version, and this one is absolutely a winner.
This stuffing is classic through and through… from the sautéed onion and celery in lots of butter, to the familiar scent of poultry seasonings and the combination of plain dried bread cubes and chicken stock. It all combines to make one of the best traditional stuffing recipes I’ve ever had. When I first mixed it together, I was a little skeptical that there would be enough liquid for all of the dried bread, but the stuffing baked up wonderfully moist and not at all dry.
If you like to forgo stuffings with sausage, dried fruit or other fancy adaptations, then this recipe is all you will ever need. Plus, you can assemble it the day before, which is a huge plus when it comes to holiday preparations!
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Three years ago: Sweet Potato Pie
Five years ago: Fallen Chocolate Cakes
Watch How to Make the Best Stuffing:
Traditional Bread Stuffing Recipe
Ingredients
- 6 tablespoons (85 g) unsalted butter
- 2 medium stalks celery, finely chopped
- 1 medium onion, minced
- ¼ cup minced fresh parsley leaves
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- ½ teaspoon dried marjoram
- 21 ounces plain dried bread cubes
- 3½ cups (840 ml) chicken stock
- 2 eggs, beaten lightly
- 1 teaspoon salt
- 1 teaspoon ground black pepper
Instructions
- Preheat oven to 400 degrees F. Butter a 9×13-inch casserole dish; set aside.
- 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. Stir in the parsley, sage, thyme and marjoram, and cook until fragrant, about 1 additional minute. Transfer to a very large mixing bowl.
- Add the bread cubes, chicken stock, eggs, salt and pepper, and stir with a rubber spatula or wooden spoon to distribute the dry and wet ingredients evenly. Turn the mixture into the prepared casserole dish and press into a compact layer.
- Cover with foil and bake for 25 minutes. Remove the foil and continue to bake until golden brown, 25 to 30 additional minutes. Allow to sit for 10 minutes before serving.
Notes
- Bread Cubes: You can purchase bread cubes in a bag made specifically for stuffing, or you can take any large loaf of bread (about a 1 to 1.5-pound loaf) and cube it (you want about 10 cups of cubes), spread the cubes out on a baking sheet, and allow to dry overnight.
- Herb Substitute: You can substitute the dried herbs (sage, thyme, and marjoram) with 1 tablespoon of poultry seasoning.
- Make-Ahead: The stuffing can be assembled in the baking dish, then wrapped tightly in plastic wrap and refrigerated for up to 24 hours before baking. To bake, let the stuffing stand at room temperature for 30 minutes. Remove the plastic wrap and proceed with step #4.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
I’m very confused,, is this 21 ounces of dried bread cubes by weight?? Or, by volume, which would be a bit less than 3 cups of bread cubes.
I’m making it right now, and I went by weight,, (I actually used a digital kitchen scale), and wow,, that’s a lot of stuffing. It barely fit into the 9 x 13 pan. Please let me know and thanks in advance.
Yes, absolutely by weight! You are definitely packing it into a 9×13-inch pan.
Hello, I went by weight,, (I have a good digital scale), and this was an absolute ton of stuffing, and too dry,, not enough liquid for that amount of bread. I love the smell and flavor, and will make it again, but I’ll be cutting way back on the amount of bread. BTW,, I used the store bought package(s) of those little dried cubes that is specifically for stuffing). Thank you for your web site!
I found this in a google search and sooooo glad I did. It’s easy AND delicious!! Thank you!!
Hi Michelle,
I need help! I only have one oven and cannot fit everything in it and would like everything to be done at once. My question is, can your Traditional Bread Stuffing be made in a crockpot? If so, what do you suggest for time and temperature? I am planning a family dinner for 1/09/2021, and need to plan how to get everything cooked at once. Thank you! I love your recipes!
Blessings,
Karen Cannon
Cn you put this stuffing inside the turkey? eliminate the eggs?
My mother made her stuffing this way but without the eggs and she stuffed the turkey. I was curious if the eggs added any extra flavor.
If I halved the recipe should I use an 8 inch or 9 inch square pan to bake it?
Exactly like mine, except for the eggs. I suppose they change the texture, but how?
The eggs just help the stuffing to bind together
If you don’t have a scale, I found a loaf of cheap white bread, cubed and baked, with the added ingredients, fit a 9×12 dish perfectly.
Good morning, can I use cut up bread pieces for this recipe- something like a bagguet
Yes, that will work!
Do you weigh the bread before or after it is dried? Do you dry it entirely?
Hi Nikki, Weighed after drying, as this was developed with the packaged bread cubes. Yes, it should be dried entirely. Enjoy!
How many cups is 21 Oz for the bread? Would it be like three cups of bread?
It’s about 10 cups of ½-inch cubes.
Thank you
Actually, for this measurement of 21 oz, a kitchen scale works nice, in this instance you’re going by weight, not volume. Hope that helps.
I will try this and add raisins and walnuts as that’s how my mom made her stuffing. Thanks.
Nice bread stuffing recipe, liked it very much, thanks for sharing this recipe will try this to make.
This is very close to how my Mom and I have made stuffing for our family for past 45 years. Wow did I just say 45 years…my Grandma taught my Mom and I by phone…how to make turkey and stuffing. It is the best stuffing I’ve ever had. We dont do anything fancy…several boxes of mrs cubbisons in different flavors , butter, some orange juice and milk…sounds weird but it was on the box and its sooo good. Lots of finely chopped celery onion and mushrooms and that’s it. Simple perfection😊 that same Grandma taught us how to make homemade gravy too. Which of course is amaaaaaaaaaazing.
About how many cups of bread cubes are in 21 ounces? Thanks
Can you substitute the chicken broth with vegetable broth.? I have IBS and chicken is a trigger.
Yes, absolutely!
this is how we made it my whole life ( I’m 60), but a few years ago my sister taught me a trick that is not only time SAVING but BETTER. Her trick is too chop the celery , onions, mushrooms, parsley small and then just toss them raw into the bread , then melt your butter , mix into the bread and spices, dd broth. The result is beautiful bright colors of the celery, onions, parsley etc. Instead of mush. Saves the saute process and the cleaning of the big saute pan.
Hope u see this query Linda. When u pour in the melted butter and stock, do u give the whole mixture a stir or u don’t? Thks. Kim
I added about a half of green pepper to the onion and celery and it turned out delicious!
Can you freeze homemade dressing
Hi Diana, I’ve never tried freezing it, so I honestly have no clue!
This is almost exactly the recipe that my mom made and that I continue to make. I don’t use fresh parsley or the marjoram but everything else is basically the same. I usually don’t measure but I will pass this recipe on to my DIL who asks how I make it. Thanks!
Ooops – forgot to mention I add diced carrots to the onions and celery.
This stuffing was really good, it tasted like my grandmas stuffing.
Hello! Looking forward to making this for my expat “friendsgiving” this weekend.
I’d like to make ahead, but am a bit concerned about the raw egg sitting over night. This really isn’t a problem?
Hi Johanna, Not an issue at all, it will be refrigerated.
What type of bread do you use?
Hi Rachel, I like using Challah!
This looks really yummy. I have a question. Isn’t this recipe for a Dressing as opposed to a Stuffing? Stuffing goes in the Turkey, this doesn’t. Right?
Hi Elaine, I think this is a “tomato/tomahto” question and a lot of people have strong feelings about it, ha! Some say that yes, stuffing is when it’s IN the bird, and dressing when it’s cooked separately, while others say that stuffing is a northern term no matter where it’s cooked (guilty here) while dressing is the common nomenclature in the south.
When you make it ahead do you add the broth ahead or wait until right before you put in oven to add the broth?
Hi Kathy, Yes, add the broth ahead.
Trying some stuffing recipes that use dried cubes that are dried in the oven. Wondering about this since a 1 pound loaf of bread after cutting into cubes and dried in oven weighed just a little over 8 ounces. Big difference so now wondering if quantities need to be adjusted depending on type of bread used?? Thank you this stuffing sure does look perfect!
Hi Meredith, I think if you still go by weight, it doesn’t matter what type of bread you use. Enjoy!
This sounds delicious! I’ll defintely be trying it this year.
I just have one question. I have a small oven, so I’ll be getting creative to be able to make everything. I was wondering if you (or anyone reading) has ever tried cooking the stuffing in a crock pot as opposed to the oven? If so, how did you modify it and how did it turn out?
Hi Kory, I’ve definitely seen recipes for stuffing in the crock pot… I’ve never done it myself so I would suggest “crock pot stuffing” and see what jumps out at you!
I use potato scallion bread from a local bakery and this year (our Thanksgiving in Canada is in October) used fresh herbs, same combo as in your recipe…..lots of great comments on the dressing. Happy Thanksgiving to all my American neighbours and friends.
this sounds like I love, but usually do it in the turkey or crock pot will have to try this, I use half white bread and half whole wheat and also put in mushrooms. but I do not like crispy stuffing just soft, can I just leave it covered the whole time? Please send a reply to my email as I am a senior and not computer smart thank you
My bread stuffing is very similar to yours.
I bake mine in my bundt pan. It’s a pretty presentation & makes slicing a breeze.
so clever; have to try next year!
From Central Pa, and pretty close to my family recipe…..except sage…ugh! And always known as filling in my family….whether it’s in the bird or in a dish…..always…..filling.
Looks good! I’d like to try this dressing for Easter. Love that it can be made ahead. I will likely have to bake it while my turkey breast is roasting at 325 F (instead of the 400 F called for). Do you think that will work, if I just increase baking time? Thanks!
Hi Mary, You can cook it at 325 for a longer amount of time, but you may still want to give it about 15 minutes at the higher temperature at the end to get it to crisp up on top a bit.
There are hundreds of stuffing recipes on the web, but I have yet to see one that uses mashed potatoes in it. This one is close, but no potatoes. They add density and moisture , and are essential in my recipe that has been handed down through the family for over 100 years.