I always come back to this classic stuffing recipe because it captures everything I love about holiday cooking. It’s simple, comforting, and rooted in tradition, with familiar flavors that never disappoint. When it bakes, my kitchen fills with the warm aroma of butter, herbs, and toasted bread, and it instantly feels like a celebration. This is the kind of stuffing I’m proud to put on the table year after year.
Why You’ll Love This Recipe
I love this recipe because it’s dependable and timeless. I don’t need fancy ingredients or complicated techniques to get incredible flavor. The texture is exactly how I like it, with a lightly golden top and a soft, buttery center. I also appreciate how easy it is to prepare while still feeling special enough for Thanksgiving or any holiday meal.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 cup unsalted butter, divided
1 pound day-old white French bread, cut into 1/2-inch cubes and dried
1 extra-large onion, about 2 1/2 cups, finely diced
1 1/2 cups celery, finely diced
2/3 cup fresh parsley, finely minced
1/4 cup fresh sage, finely minced
3 tablespoons fresh rosemary, finely minced
2 tablespoons fresh thyme, finely minced
1 teaspoon salt, or to taste
1 teaspoon black pepper, or to taste
2 1/2 cups low-sodium chicken broth, divided
2 large eggs
Directions
I begin by preheating the oven to a low temperature and spreading the bread cubes on a baking sheet. I bake them until they are completely dry, stirring occasionally, because dry bread is essential for good stuffing texture. Once dried, I transfer the bread to a large bowl and set it aside.
When I’m ready to assemble the stuffing, I increase the oven temperature and grease a 9×13-inch baking dish. I melt 3/4 cup of the butter in a large skillet over medium-high heat, then add the onion and celery. I cook them until they’re soft and lightly golden, stirring often, and then add them to the bowl with the bread.
Next, I stir in the parsley, sage, rosemary, thyme, salt, pepper, and 1 1/4 cups of the broth. In a separate bowl, I whisk together the remaining broth and the eggs, then pour that mixture over the bread. I gently toss everything together until evenly combined, then transfer it to the prepared baking dish.
I cut the remaining butter into small pieces and dot it evenly over the top. I cover the dish with foil and bake it until heated through, then uncover it and continue baking until the top is lightly golden. I let it rest briefly before serving.
Servings And Timing
I usually make this stuffing to serve 8 people. The active prep time is about 10 minutes, with around 45 minutes to dry the bread. The total cooking and baking time is approximately 2 hours and 30 minutes, making it ideal for holiday meals when I can plan ahead.
Variations
I sometimes use vegetable broth instead of chicken broth when I want a different flavor profile. I also enjoy experimenting with different breads, such as sourdough or bakery-style loaves, as long as they’re dried well. If I want a stronger herb presence, I slightly increase the fresh herbs based on what I have available.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 5 days. When reheating, I warm the stuffing gently in the oven or microwave. If it looks a bit dry, I add a small splash of broth to bring back moisture.
FAQs
Can I Prepare Parts Of This Recipe Ahead Of Time?
I often dry the bread and chop the vegetables a day in advance to save time on the cooking day.
What Makes Stuffing Turn Out Soggy?
I’ve found that using bread that isn’t fully dried is the main cause of soggy stuffing.
Can I Adjust The Herbs?
I like to adjust the herbs to taste, depending on what’s freshest or most fragrant.
Should I Always Cover The Stuffing While Baking?
I cover it at first to keep it moist, then uncover it at the end so the top can brown.
How Do I Know When The Stuffing Is Done?
I look for a hot center and a lightly golden, crisp top before removing it from the oven.
Conclusion
I consider this stuffing recipe a true classic that belongs on every holiday table. It’s comforting, flavorful, and easy to make, with results that always feel special. Whenever I serve it, it brings warmth, nostalgia, and a sense of tradition that makes any meal more memorable.
This classic stuffing recipe is a holiday favorite, combining day-old bread, fresh herbs, buttery vegetables, and savory broth into a comforting, golden-topped dish that’s perfect for Thanksgiving or any celebratory meal.
Total Time:2 hours 30 minutes
Yield:8 servings
Ingredients
1 cup unsalted butter, divided
1 pound day-old white French bread, cut into 1/2-inch cubes and dried
Preheat oven to a low temperature. Spread bread cubes on a baking sheet and bake until completely dry, stirring occasionally. Transfer to a large bowl and set aside.
Increase oven temperature to 350°F and grease a 9×13-inch baking dish.
Melt 3/4 cup of the butter in a large skillet over medium-high heat. Add onion and celery; cook until softened and lightly golden, stirring often. Add to the bowl with bread.
Stir in parsley, sage, rosemary, thyme, salt, pepper, and 1 1/4 cups of the broth.
In a separate bowl, whisk together remaining broth and eggs. Pour over bread mixture and gently toss to combine evenly.
Transfer stuffing to the prepared baking dish. Dot the top with remaining butter, cut into small pieces.
Cover with foil and bake for 30–35 minutes, until heated through. Uncover and bake another 15–20 minutes, or until top is lightly golden.
Let rest for a few minutes before serving.
Notes
Use well-dried bread to prevent soggy stuffing.
Swap chicken broth for vegetable broth for a vegetarian version.
Experiment with different bread types like sourdough or rustic loaves.
Prep the bread and vegetables a day ahead to save time.
Add a splash of broth when reheating to restore moisture.
