This recipe Bread Stuffing is a simple, old-fashioned stuffing recipe that is rich, buttery, and tastes like what Grandma used to make! Not only is it super easy to make, but this recipe for bread stuffing can also be adapted to accommodate food allergies and complements any main course perfectly.
No Thanksgiving Dinner is complete without this Bread Stuffing. It is a recipe straight from my grandparent's kitchen, and while simple, it is the absolute best recipe for stuffing!
I have had sausage stuffing, wild rice stuffing, and oyster stuffing, but NOTHING compares to my family's Bread Stuffing. Made with cubed bread, sauteed onions and celery, this bread stuffing just tastes like home and it is super easy to make.
Reasons this is the Best Bread Stuffing Recipe
- Super Easy Stuffing Recipe. This no-fuss, no-frills bread stuffing recipe is almost as easy as making boxed stuffing, but the flavor is far superior.
- Rich and Buttery. Sauteeing onions and celery in butter makes this bread stuffing buttery and irresistibly good, while the celery and onions add a fresh flavor to the stuffing as well.
- Egg-Free Stuffing Recipe. A lot of recipes for stuffing call for adding an egg to the mix to help bind the stuffing together, but this recipe uses just the right amount of liquid to keep the stuffing intact.
- Adaptable Recipe. You can change up the seasonings and the type of bread, and even use dairy-free butter, to make this stuffing recipe suit your tastebuds and dietary preferences.
- Completes Your Holiday Meal. When this stuffing is paired with Roasted Turkey, Mashed Potatoes, and Turkey Gravy, you have the ultimate holiday dinner.
Notes on Ingredients
- Bread: You can use just about any type of bread you like to make homemade stuffing. In fact, a variety of bread gives the stuffing added layers of flavor.
- Butter: For the richest, classic stuffing, butter is a must! Use unsalted butter so that you can control the sodium content in the stuffing.
- Celery and Onions: This is the classic base for bread stuffing. Use yellow or white onions, not red or sweet onions when making stuffing.
- Chicken Stock: I recommend using homemade chicken stock for the richest flavor, but any good-quality store-bought brand will work. You can also opt to use turkey stock or even vegetable broth.
- Seasonings: Salt and pepper are the only seasonings needed to make classic bread stuffing. However, I love adding fresh thyme leaves or a bit of poultry seasoning to help enhance the flavor of this simple stuffing recipe.
Recipes Modifications
- Gluten-Free Bread Stuffing: Simply use your favorite gluten-free bread. The results will be delicious.
- Add an Egg: You will not need an egg to bind together this bread stuffing as there is enough stock added. However, feel free to add 1-2 whisked eggs and decrease the liquid by ¼ cup if you want to use eggs in your stuffing.
- Dairy-Free Bread Stuffing: In place of the unsalted butter, use your favorite non-dairy stick butter and decrease the added salt by half, as non-dairy butter is already salted.
Money-Saving Tip
One of my favorite money-saving tips is to freeze leftover pieces of bread, rolls, buns, etc in a large freezer-safe bag in the weeks leading up to the holidays. I can pull that bread out from the freezer the day before I intend to make stuffing, and let it defrost and dry out on a sheet pan overnight.
How To Make Bread Stuffing
The following tips are provided to help you achieve perfect results. You will find the detailed instructions in the recipe card at the bottom of this post.
Step One: Dry Out Bread. A key step to making the best stuffing is to allow the bread to dry out or become a bit stale so that it can absorb all the liquid and seasonings. You can do this by letting the bread sit out overnight on a sheet pan covered with a towel or at low heat in your oven.
Step Two: Saute Onions and Celery. Taking a few minutes to saute the onions and celery in butter is what gives bread stuffing the flavor it is known and loved for.
Step Three: Add Stock as Needed. In a large mixing bowl, combine the bread cubes, sauteed onion, and celery mixture. Add in a bit of stock, a little bit at a time, mixing to combine. Add in more stock as needed until the bread is fully moistened but not soaking wet.
Step Four: Bake. You want to bake the stuffing covered with foil for the first portion of baking, which will keep the stuffing moist as if it were stuffed inside a turkey.
Can You Stuff Bread Stuffing Inside a Turkey?
I do not recommend stuffing your turkey or chicken with stuffing prior to baking. As the turkey or chicken cooks, the juices flow into the stuffing, which is delicious, but then as recommended by the FDA requires that the stuffing reach an internal temperature of 165 degrees F to be considered safe to eat. By the time the stuffing reaches that temperature, the turkey or chicken will be overcooked.
How to Prepare Stuffing in Advance
Especially during the holidays, it is wise to take the time to prepare as many dishes ahead of time. This stuffing recipe can be made up to 3 days in advance, making it the perfect side dish to prep early for Thanksgiving or a holiday meal.
- Prepare up to 3 days ahead of your holiday meal. Prepare the stuffing recipe as directed up to baking. Cover with foil and place the prepared stuffing in the refrigerator for up to 3 days in advance. When ready to bake, remove the dish from the refrigerator while the oven preheats and bake as directed.
Storage Instructions
- Refrigerate: Store leftover stuffing in an airtight container in the refrigerator for 3-4 days.
- Freeze: You can also freeze leftover stuffing in an airtight freezer-safe container for up to 3 months in the freezer.
- Reheat: To reheat leftover stuffing, place individual servings on a heat-safe plate and cover with a damp paper towel. Microwave for 1-2 minutes until warmed through. Alternatively, bake leftover stuffing, covered with foil at 325 degrees F until warmed through.
- Recipes Using Leftover Stuffing: While I love to eat plain leftover stuffing, it is also fabulous when used to make Turkey Swedish Meatballs in Thanksgiving Egg Rolls. Another favorite use for leftover stuffing is to break up the baked stuffing and toast under the broiler on a sheet pan and then use the toasted stuffing as flavorful croutons.
Homemade Stuffing Video
For a step-by-step video process with my tips, check out my Stuffing Recipe Video on YouTube.
More Classic Thanksgiving Side Dish Recipes
Check out my full collection of Thanksgiving Recipes or enjoy one of the following recipes to prepare a feast your family will love!
- Sweet Potato Casserole
- Perfect Mashed Potatoes
- Cranberry Orange Sauce
- Homemade Applesauce
- Broccoli Cheese Rice Casserole
- Roasted Brussels Sprouts
If you enjoyed this recipe for Classic Bread Stuffing, please be sure to leave a comment and rating below.
Bread Stuffing Recipe
Ingredients
- ¼ cup unsalted butter plus more for greasing pan
- 1 large yellow onion finely diced
- 3 celery stalks chopped
- 3 sprigs fresh thyme leaves stems discarded
- 1 pound bread cubed
- 2 cups chicken stock
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Cut the bread into 1-inch cubes and arrange it onto a baking sheet. Cover with a clean kitchen towel and leave on the counter for 3-12 hours. To speed up the process, place the sheet pan with the cubed bread into a 300℉ oven and bake, uncovered, for 15-20 minutes or until dried out.
- Grease an 8x8 or 2-quart baking dish with butter. Preheat oven to 350 degrees F.
- Melt ¼ cup (or ½ stick) of butter in a large heavy-bottomed skillet, over medium-low heat. Add onions, celery, and fresh thyme leaves to the skillet. Season with a pinch of salt and pepper. Saute veggies until softened slightly, about 7 minutes.
- Place the bread cubes in a large mixing bowl. Add in the sauteed veggies and another pinch of salt and pepper. Toss well. Add in the chicken stock, 1 cup at a time, and toss until the bread cubes are moistened completely. You want the bread to be wet and softened, but not drenched in liquid or soggy. You may not use all the liquid.
- Pour the prepared stuffing into the prepared baking dish.
- Cover the dish with foil and bake at 350℉ for 40 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden.
John Charles
Have made this several times. Easy and classic ! Can this be made the day before (with the optional eggs) refrigerated overnight and cooked the next day?
Kristen Chidsey
Hi John! I am so glad you enjoy this recipe. As for making in advance, I actually don't recommend it, nor does the USDA, when raw eggs are added. However, you can do a few things to make the prep easier. I would saute the onions and celery and let them cool. Store that in the refrigerator overnight. Also dry out your bread cubes. Toss everything together right before baking.