Classic Bread Stuffing
Fresh herbs elevate this moist, savory bread stuffing. Complement a holiday meal or everyday dinner with a side of bread dressing!
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.
The recipe is flexible, too. You can use a mix of bread types, adjust the herbs to your taste, or add extras like carrots for sweetness. Once baked, the top becomes lightly crisp while the interior stays tender—just the way traditional bread dressing should be.
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.
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 You’ll Like About This Dish
Fresh herb flavor. Sage, rosemary, thyme, and parsley give the dressing classic holiday aroma and depth.
Perfect texture. Toasted bread cubes soak up broth and butter, staying moist inside with a lightly crisp top.
Versatile side dish. Works for turkey, chicken, pork roasts, or everyday dinners.
Make-ahead friendly. The toasted bread cubes and sautéed vegetables can be prepped early to save time.
Ingredient Notes
- Bread: A mix of white, French, or Italian bread works well; drying the cubes helps them absorb broth.
- Butter: Adds richness and helps soften the vegetables.
- Onion & celery: Classic aromatics that build the stuffing’s base flavor.
- Carrot: Optional, but adds color and a hint of sweetness.
- Fresh herbs: Sage, rosemary, thyme, parsley, and chives make the stuffing taste bright and traditional.
- Broth: Use unsalted or low-sodium chicken stock so you can control seasoning.
- Eggs: Help bind the stuffing and create a custardy interior.
Steps to Make Classic Bread Stuffing
- Toast the bread cubes until dry and lightly crisp.
- Sauté the onions, celery, and carrot in butter until softened.
- Combine the toasted bread with the vegetables and herbs.
- Add broth to moisten the mixture.
- Stir in the beaten eggs.
- Transfer to a baking dish and bake until lightly browned.
Tips
- Cube the bread evenly so it toasts and absorbs broth uniformly.
- Use day-old or slightly stale bread to speed up the drying step.
- Add broth gradually—stop when the mixture feels moist but not soggy.
- Let the stuffing rest a few minutes before serving so it sets.
- If you prefer a crispier top, bake uncovered for the entire time.
Recipe Variations
- Add sausage. Brown 8 ounces of breakfast or Italian sausage and mix it in for a heartier stuffing.
- Mushroom version. Sauté 1 to 2 cups of chopped mushrooms with the onions and celery.
- Cornbread blend. Replace half the bread cubes with cornbread for a Southern twist.
- Apple and herb. Add 1 cup of finely chopped apple for sweetness that pairs beautifully with sage.
- Pecan crunch. Stir in ½ cup toasted chopped pecans for texture.
What To Serve With Bread Stuffing
- 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.
How to Store
Refrigerate: Store leftovers in an airtight container for up to 4 days.
Freeze: Wrap tightly and freeze for up to 2 months. Thaw in the refrigerator.
Reheat: Warm in a covered dish at 350°F until heated through; add a splash of broth if needed.
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 Parmesan or mozzarella, 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 turkey or chicken, then add 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.
Classic Bread Stuffing
Ingredients
- 1 pound bread, cubed, about 14 cups
- 2 teaspoons olive oil, for the baking sheet
- 3/4 cup unsalted butter
- 1 1/2 cups diced onions
- 1 1/2 cups celery, thinly sliced
- 1 carrot, grated, optional
- 2 tablespoons chopped parsley leaves
- 1/4 cup minced fresh sage leaves
- 1 tablespoon chopped chives
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh rosemary
- 1 teaspoon kosher salt, or to taste
- 1/4 teaspoon freshly ground black pepper, or to taste
- 2 1/2 cups chicken stock, or more, as needed to moisten
- 2 large eggs, lightly beaten
Instructions
For the Bread
- Heat the oven to 225 F and gather the ingredients.
- Cut the bread into 1/2-inch cubes and spread it out in a single layer on a lightly oiled large baking sheet. Bake until dry and lightly toasted, about 40 to 50 minutes. Note: You can do this ahead of time —let the toasted bread cubes cool and put them in a food storage bag until you’re ready to make the stuffing.
For the Stuffing
- Lightly grease a 3-quart baking dish or spray it with cooking spray, and heat the oven to 350 F.
- Melt the butter in a large saucepan or Dutch oven over medium heat. Add the onions, celery, and carrots, if using. Cook the vegetables, stirring frequently, for about 5 minutes, until the onions are translucent.
- Combine the bread cubes with the sautéed vegetables, parsley, sage, rosemary, thyme, salt, and pepper. Add 2 1/2 cups of chicken stock. Add more, as needed. Taste and adjust the seasonings. Make sure to taste for seasoning before you add the raw eggs.
- Whisk the eggs in a separate bowl until well blended and add them to the bread mixture. Stir to combine thoroughly.
- Transfer the stuffing mixture to the prepared baking dish and bake until lightly browned, about 45 to 55 minutes.
- Let the stuffing rest for a few minutes before serving.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
