Classic Bread Stuffing

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I love this classic bread stuffing because it is moist, savory, and full of flavor. The fresh herbs elevate the recipe, but you can certainly make it with dried herbs. If you’re replacing the thyme, rosemary, and sage with poultry seasoning or fines herbes, add about 1 tablespoon, then taste it (before adding the eggs) and add more as needed. Or use a blend of dried thyme, rosemary, and sage, along with fresh parsley.

Why Do You Need Dry Bread?

Dried bread absorbs more of the liquids than fresh, moist bread. You can use already slightly stale and dry bread, but drying it on a large baking sheet (Amazon Link) in the oven ensures it is completely dry, ready to absorb the flavors from the melted butter and liquids in your recipe.

What Is the Best Bread for Stuffing?

Use whatever bread you like. Some popular choices include French and Italian loaves, sourdough, plain white bread, or a more robust bread, such as challah or brioche. Cornbread is also a popular option, on its own or mixed with another kind of bread.

Stuffing or Dressing, What’s the Difference?

For many people, the terms are interchangeable, but some might prefer to call it stuffing only if it’s cooked in the bird, and dressing if it’s cooked in a baking dish (Amazon Link).

This stuffing can be cooked in the bird or in a baking dish. If it’s cooked in a turkey, it gets extra flavor from the natural juices, but it must be cooked thoroughly, removed before carving the turkey, and stored safely. Remember, you have to cook the turkey until the center of the stuffing registers 165 F, even if the turkey breast or thighs are fully cooked before that time.

What To Serve With Bread Stuffing

Bread stuffing—or dressing—makes a fantastic side dish with chicken, turkey, or pork; you don’t have to wait for a holiday meal to enjoy it. Here are a few ideas:
Hot Chicken or Turkey Sandwiches—Serve stuffing with open-faced sandwiches with gravy, and, of course, cranberry sauce.
Pork Chops—Stuffing and pork chops are great together! Add some dried cranberries and finely chopped apples to the stuffing mixture for a fabulous pork chop dinner.
Pork Loin—A pork loin roast is another excellent main dish to serve with stuffing.
Meatloaf—Serve your stuffing alongside a meatloaf made with turkey, chicken, or beef.
Ham—Another option is a baked ham or ham steak meal.
Fish—Baked fish fillets are fantastic when topped with savory stuffing. Spoon stuffing over fish fillets and bake following the recipe instructions. Or bake the fish on a bed of stuffing.

Leftover Stuffing Ideas

Stuffed Tomatoes: Use leftover stuffing as a stuffing for fresh tomatoes—core the tomatoes, add stuffing, top with a bit of cheese, and put them under the broiler for a minute or so.
Stuffed Zucchini Boats: Slice zucchini lengthwise. Take a spoon and scoop out the seeds. Fill the zucchini with stuffing, top with some Parmesan or mozzarella cheese and bake at 350 F for 20 to 30 minutes.
Meatloaf and Meatballs: Add leftover stuffing to your meatloaf or meatball mixture instead of the usual breadcrumbs.
Quesadilla: Sprinkle some stuffing over a quesadilla with pieces of turkey or chicken and some cranberry sauce. Add some cheddar, fontina, or a Mexican blend. Top with another tortilla and fry in a small amount of oil until hot, lightly browned, and the cheese has melted.
With Chicken: Use leftover stuffing to make this easy baked chicken breast recipe or a chicken and dressing casserole.

Bread Stuffing Recipe Variations

Add Dried Fruit—Add some dried cranberries or chopped dried cherries to the stuffing.
Pecans, walnuts, pepitas (hulled pumpkin seeds), and pine nuts are good choices.
Meat—Add 1/2 pound of browned and drained sausage meat. I like a sage sausage, but Italian sausage is good, too.
Oysters—Add 1 cup of shucked oysters, coarsely chopped.
Olives and Tomatoes—Add 1/2 cup of coarsely chopped pitted Kalamata olives and 1 cup of halved grape tomatoes.

How To Store Leftover Stuffing

• Refrigerate leftover stuffing within 2 hours, and enjoy it within 4 days.
• To freeze bread stuffing, cool it thoroughly and transfer it to shallow containers. Label the containers with the name and date and freeze for up to 3 months. Defrost the stuffing in the fridge overnight.
• Reheat leftover bread stuffing in a 325 F oven for 20 minutes, or until it reaches 165 F in the center.

A Few More Stuffing and Dressing Ideas

• Instant Pot Stuffing: The Instant Pot pressure cooker makes this stuffing quick and fuss-free, and you don’t have to use the oven or stovetop.
• Cornbead, Sausage, and Apple Dressing: A combination of bread and cornbread with apples and sausage make this dressing rich and satisfying. It’s great with pork or poultry.
• Chicken and Cornbread Casserole: This dish, made with diced chicken and cornbread dressing crumbs, is a popular one dish meal.

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