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Traditional Bread Stuffing

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An easy recipe for classic bread stuffing.
Course Side Dish
Cuisine American
Prep Time 20 mins
Cook Time 55 mins
Resting time 10 mins
Total Time 1 hr 25 mins
Servings 8 to 10 servings
Calories 338
Author Michelle


  • 6 tablespoons unsalted butter plus extra for greasing baking dish
  • 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
  • cups chicken stock
  • 2 eggs beaten lightly
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper


  • Preheat oven to 400 degrees F. Butter a 9x13-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.
  • 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.



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.
Nutritional values are based on one serving


Calories: 338kcal | Carbohydrates: 42g | Protein: 12g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 66mg | Sodium: 728mg | Potassium: 317mg | Fiber: 3g | Sugar: 7g | Vitamin A: 525IU | Vitamin C: 4.2mg | Calcium: 127mg | Iron: 3.3mg