Why You’ll Love This Recipe

I love this stuffing because it brings all the classic holiday flavors without taking hours to prepare. The bread cubes hold their shape, the herbs create that cozy aroma that fills my kitchen, and the crispy golden top makes it irresistible. It’s also easy to customize—whether I want to add sausage, apples, mushrooms, or even cornbread, the base recipe adapts beautifully.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 pound day-old white bread, cubed (about 12 cups)
¾ cup unsalted butter (1½ sticks)
2 cups diced yellow onion (about 2 medium onions)
1½ cups diced celery (about 4–5 stalks)
3 cloves garlic, minced
¼ cup fresh parsley, chopped
1 tablespoon fresh sage, minced (or 1 teaspoon dried)
1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
1 tablespoon fresh rosemary, minced (or 1 teaspoon dried)
1 teaspoon salt
½ teaspoon black pepper
2–2½ cups chicken broth (or vegetable broth)
2 large eggs, beaten

Directions

Prepare the bread: I cut day-old bread into ½-inch cubes, spread them on a baking sheet, and either let them sit overnight or bake at 250°F for 30–45 minutes until dry.
Preheat the oven: I set my oven to 350°F and butter a 9×13-inch baking dish.
Cook the aromatics: I melt butter in a skillet and sauté onions and celery for about 6–8 minutes until softened. I add garlic at the end and cook for 1 more minute.
Mix everything: In a large bowl, I combine the bread, sautéed vegetables, herbs, salt, and pepper. Then I pour in broth and eggs, tossing gently until everything is evenly moistened but not soggy.
Bake: I spread the mixture into the prepared dish, cover with foil, and bake for 30 minutes. Then I uncover and bake for another 15–20 minutes until golden brown on top.
Rest: I let it sit for 10 minutes before serving so the flavors settle and the stuffing holds together.

Servings and Timing

Yield: About 8–10 servings
Prep time: 20 minutes
Cook time: 45–50 minutes
Total time: 1 hour 10 minutes

Variations

Sausage stuffing: I brown 1 pound of Italian sausage and add it to the bread mixture.
Apple & cranberry stuffing: I mix in diced apples and dried cranberries for sweet-tart notes.
Mushroom stuffing: I sauté mushrooms with the onions and celery for extra depth.
Cornbread stuffing: I swap half the bread with cornbread for a Southern-style version.
Nutty stuffing: I add chopped walnuts or pecans for crunch.

Storage/Reheating

Refrigerator: I store leftovers in an airtight container for up to 4 days.
Freezer: I freeze unbaked stuffing for up to 1 month or baked stuffing for 2 months. I thaw overnight before baking or reheating.
Reheating: In the oven at 350°F covered with foil for 20 minutes, then uncovered for 10 minutes to crisp. A splash of broth keeps it moist.

FAQs

Can I make stuffing ahead of time?

Yes! I often assemble it the day before, refrigerate it, then bake it the next day.

Can I use fresh bread instead of day-old?

Yes, but I dry it out in the oven first so the texture doesn’t turn mushy.

Do I need to use eggs?

Eggs help bind everything together, but if I skip them, I just add extra broth for moisture.

Can I stuff this inside a turkey?

I prefer baking stuffing separately for even cooking, but it can be used inside poultry if cooked to 165°F internally.

What’s the best bread for stuffing?

I love plain white sandwich bread for its softness, but sourdough or whole grain adds more flavor and chew.

Conclusion

This stuffing is everything I want in a holiday side—crispy edges, tender inside, and full of herb flavor. It’s a recipe I can make without stress, yet it tastes like I spent hours preparing it. Whether I keep it classic or add fun twists like sausage or apples, this easy stuffing has become a permanent tradition at my holiday table.