Stuffing Recipe is a classic holiday favorite that brings together soft bread cubes, aromatic herbs, and a mix of sautéed onions and celery. It’s all about cozy, comforting flavors that fill the kitchen with that warm, inviting smell you just can’t resist.
I love making this stuffing because it’s such a simple way to add a big burst of flavor to any meal. I usually toss in a little extra butter and fresh sage to make it even more special. A tip I’ve learned is to keep the bread slightly dry—not too fresh—so it soaks up all the juices just right without turning mushy.
My favorite way to enjoy this stuffing is straight from the pan, still warm and crispy on top, alongside a juicy roast chicken or turkey. It’s one of those dishes that reminds me of family gatherings and holiday dinners, making every bite feel like a little celebration at home.
Key Ingredients & Substitutions
Bread: Day-old bread is best because it’s a bit dry and soaks gravy without becoming mushy. I like using sourdough for its flavor, but white or whole wheat works fine too. Gluten-free bread is a great option for gluten-free diets.
Butter: Butter adds richness and flavor when sautéing the veggies. You can substitute with olive oil for a lighter version or use dairy-free butter for a vegan-friendly option.
Herbs: Fresh thyme, sage, and parsley give the stuffing its classic aroma. If fresh herbs aren’t handy, dried ones work well—just use about one-third of the fresh amount.
Broth: Low sodium chicken or vegetable broth keeps the stuffing moist. If you want a vegetarian or vegan stuffing, use vegetable broth or mushroom broth for great flavor.
Eggs (Optional): Eggs help bind the stuffing so it holds together nicely. If you prefer to skip eggs, stuffing will be a bit looser but still tasty.
How Do You Get Stuffing Moist but Not Soggy?
Adding the right amount of broth is key to moist but not soggy stuffing. Here’s how I do it:
- Start by adding 2 ½ cups broth to your bread and veggie mix.
- Gently toss so every piece is coated but not drenched.
- If it feels dry, add broth a little at a time until the bread feels soft but still holds shape.
- During baking, cover the dish with foil to trap moisture, then uncover near the end to crisp up the top.
This balance keeps the inside tender and the top delightfully crunchy.
Equipment You’ll Need
- Baking sheet – I find it handy for toasting bread cubes evenly, giving them a firm texture that soaks up flavors nicely.
- Large skillet – allows me to sauté onions, celery, and herbs quickly and thoroughly for maximum flavor.
- Mixing bowls – useful for combining toasted bread with sautéed vegetables and herbs without making a mess.
- 9×13-inch baking dish – perfect for baking the stuffing evenly and getting that crispy top.
- Foil – helps cover the dish during the initial bake to keep moisture in, then removes easily for browning.
- Whisk or fork (optional) – makes mixing eggs smoothly if you choose to include them.
Flavor Variations & Add-Ins
- Swap the herbs: use rosemary or tarragon for a different aromatic profile, especially suited for poultry or fish.
- Add cooked sausage or pancetta for a meaty stuffing that’s richer and more filling.
- Mix in sautéed mushrooms or apples for a touch of earthiness or sweetness, balancing the herbs.
- Use Parmesan or sharp cheddar cheese mixed in before baking to add cheesy richness and flavor depth.
Classic Herb Stuffing Recipe
Ingredients You’ll Need:
Main Ingredients:
- 10 cups cubed day-old bread (white or sourdough), about 1-inch cubes
- 1 cup (2 sticks) unsalted butter
- 2 cups yellow onion, finely chopped (about 2 medium onions)
- 1 ½ cups celery, finely chopped (about 4-5 stalks)
- 3-4 garlic cloves, minced
- 2 tablespoons fresh thyme leaves (or 2 tsp dried thyme)
- 2 tablespoons fresh sage, finely chopped (or 2 tsp dried sage)
- 2 tablespoons fresh parsley, finely chopped
- 1 ½ teaspoons salt
- 1 teaspoon ground black pepper
- 2 ½ to 3 cups low sodium chicken or vegetable broth
- Optional: 2 large eggs (to help bind the stuffing)
Time Needed:
This recipe takes about 20 minutes to prepare and another 45-50 minutes to bake, including time to toast the bread cubes. The total time is around 1 hour and 10 minutes.
Step-by-Step Instructions:
1. Toast the Bread Cubes:
Preheat your oven to 350°F (175°C). Spread the cubed bread evenly on a baking sheet. Toast the bread in the oven for 10-15 minutes, until it’s dry and lightly golden. Once toasted, let it cool a bit.
2. Sauté the Veggies and Herbs:
In a large skillet, melt the butter over medium heat. Add the finely chopped onions and celery. Sauté for 8-10 minutes until softened and translucent. Stir in the minced garlic, thyme, sage, and parsley. Cook for another 1-2 minutes until fragrant.
3. Combine, Moisten & Bake:
In a large bowl, mix the toasted bread cubes with the sautéed vegetables and herbs. Slowly pour in 2 ½ cups of broth, stirring gently until the bread is evenly moistened but not soggy. If you like, whisk the eggs and stir them in for extra binding.
Turn the stuffing mixture into a greased 9×13-inch baking dish. Cover it loosely with foil. Bake covered for 30 minutes, then remove the foil and bake for another 15-20 minutes until the top becomes golden and crispy.
4. Serve & Enjoy:
Garnish with extra fresh thyme or parsley if you like. Serve warm alongside your favorite roast for a comforting and classic meal.
Can I Use Frozen Bread for Stuffing?
Yes! Just thaw frozen bread completely before cubing and toasting it. This helps achieve the perfect texture that soaks up broth without becoming mushy.
How Can I Make This Stuffing Vegan?
Replace the butter with olive oil or a plant-based butter, and use vegetable broth instead of chicken broth. Skip the eggs or use a flax egg as a binder.
Can I Prepare Stuffing Ahead of Time?
Absolutely! You can make the stuffing mixture a day in advance and keep it covered in the fridge. When ready, bake as instructed, adding a few extra minutes if baking from cold.
What’s the Best Way to Store Leftovers?
Store leftover stuffing in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through to preserve texture and flavor.