Introduction

This easy stuffing recipe is a classic side dish that brings comforting flavors to your table. Made with sautéed onions, celery, fresh herbs, and perfectly seasoned bread cubes, it’s ideal for holidays or any dinner gathering. Moist and flavorful, it’s sure to be a crowd-pleaser.

A white rectangular baking dish filled with a layered stuffing made of torn golden brown bread pieces mixed with small chopped celery and herbs. The stuffing has a rough, uneven texture with some crispy edges and is garnished with two fresh green sage sprigs, one placed on top and one on the side. A silver spoon with intricate designs rests inside the dish, slightly scooping out a portion. The dish sits on a white marbled surface with some additional sage leaves nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 small yellow onions, diced
4 ribs celery, diced
⅔ cup butter
1 ½ teaspoons poultry seasoning or ½ teaspoon ground sage
Black pepper to taste
Salt to taste
12 cups dry bread cubes
2 to 4 cups chicken broth (see notes)
2 tablespoons chopped fresh parsley or 2 teaspoons dried parsley
1 tablespoon fresh herbs (any combination of sage, thyme, or rosemary) or 1 teaspoon dry herbs

Instructions

Step 1: Preheat the oven to 350°F.
Step 2: In a large skillet, melt the butter over medium heat. Add the diced onion, celery, poultry seasoning, and rosemary if using. Reduce heat to medium-low and cook until tender, about 10-12 minutes. Remove from heat and let cool slightly.
Step 3: In a large bowl, combine the bread cubes, onion mixture, parsley, and fresh herbs.
Step 4: Pour 1 cup of the chicken broth over the bread mixture and toss gently. Add the remaining broth gradually, a little at a time, tossing until the cubes are moist but not soggy. You may not need all the broth. Season with salt and pepper to taste.
Step 5: Transfer the bread mixture to a baking dish. Dot with additional butter if desired and cover with foil.
Step 6: Bake covered for 35 minutes. Uncover and bake for an additional 10 minutes until the top is golden and slightly crisp.

Tips & Variations

Use fresh herbs like sage, thyme, and rosemary for the best flavor; if using rosemary, add it while cooking the onions and celery.
To dry your own bread cubes, cube bread and let dry on the counter for 2-3 days or bake at 300°F for about 10 minutes until dry.
Adjust broth quantity depending on whether you use homemade or store-bought bread cubes; homemade usually needs less broth.
If baking at 325°F, increase cooking time by 20 minutes to ensure thorough warming.
To stuff a turkey, cool the prepared stuffing completely before filling the bird and stuff just before cooking.
For a make-ahead option, prepare the stuffing up to step 5, refrigerate covered for up to 48 hours, then bake before serving, adding extra time as needed.

Storage

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, about 15-20 minutes. You can also freeze stuffing in a freezer-safe container for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

A white rectangular baking dish filled with a golden brown stuffing made of large chunks of toasted bread mixed with green celery pieces and herbs, topped with fresh sage leaves for garnish. The stuffing shows various shades ranging from light beige to darker crispy brown with a crumbly, textured surface. A silver serving spoon rests on the stuffing, scooping some out. The dish sits on a white marbled surface with a few extra sage leaves scattered nearby and a textured gray cloth partially visible. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use gluten-free bread for this stuffing?

Yes, gluten-free bread works well as a substitute. Just make sure it’s dried appropriately to absorb the broth without becoming mushy.

How do I make the stuffing moister or drier?

To make it moister, add broth gradually until the bread cubes feel soft but not soggy. For drier stuffing, use less broth and bake uncovered for longer to crisp the top.