This Traditional Bread Stuffing is a family favorite side dish for a Thanksgiving turkey feast. Fluffy, buttery, and perfectly seasoned with a classic blend of celery, onions, and herbs, it bakes up soft and tender in the middle with crispy edges. Prep parts of the recipe ahead for easier holiday entertaining!
About This Recipe
Should this recipe be called “stuffing” or “dressing”? Technically, it’s “stuffing” if it’s cooked inside of the turkey, and “dressing” if baked in a separate dish. Depending on where you’re from, the terms can be used interchangeably–my family has always called it “stuffing,” even when baked outside the bird.
This Traditional Bread Stuffing recipe is simple and crowd-pleasing. If you want to bring a flavor twist to your holiday table, check out my Cranberry Pecan Stuffing and Sausage and Chestnut Stuffing.
How to Make Traditional Bread Stuffing
Step 1: Make the Croutons
I’ve found that storebought “country white” or “farmhouse” bread makes the best fluffy, traditional stuffing, with the most consistent results. Its hearty density allows it to absorb the liquid in the recipe without becoming mushy.
My favorite breads for this recipe are the 1-1/2 pound loaves of Arnold Country White or Pepperidge Farm Farmhouse Hearty White. You can use other sandwich bread styles, such as sourdough, as long as they have a tight crumb. Avoid very soft and airy loaves—they won’t hold liquid as well.
Cut or tear the bread (including the end pieces) into 1/2- to 3/4-inch pieces. You don’t need to remove soft crusts from sandwich bread.
Spread the bread cubes evenly onto two rimmed half-sheet pans and bake at 250°F for about an hour until completely dried and just starting to turn light golden.
To check for doneness, squeeze a crouton—it should be firm. It needs to bake a little longer if it feels soft in the middle.
Prep Ahead: You can bake the croutons up to 5 days in advance. Cool them completely and store them at room temperature in an airtight container or zip-top bag.
Step 2: Prep and Cook the Vegetable-Herb Mixture
Diced onions and celery are the seasoning base for this Traditional Bread Stuffing. While you don’t have to be overly exact with your knife skills, aim for a consistent 1/4-inch dice so the vegetables cook evenly.
For the herbs, use a classic mix of finely chopped fresh sage, thyme, rosemary, and flat-leaf parsley.
Prep Ahead: Onions and celery can be diced a day in advance and stored in airtight containers in the fridge. For the best flavor, chop the herbs the day you assemble the stuffing.
In a large frying pan, melt unsalted butter and sweat the onions and celery over medium heat for 8–10 minutes. You don’t want to brown them—cook them just until the celery is tender and the onions are translucent.
Add the sage, thyme, rosemary, poultry seasoning (boosts the flavor of the herbs and adds depth; I like Bell’s Seasoning {affiliate link}), salt, and pepper. Cook for another couple of minutes until the herbs are fragrant.
Step 3: Assemble the Stuffing
Toss the croutons with the cooked vegetable mixture and chopped parsley in a large bowl. (Don’t forget the flavorful butter left in the pan–use a rubber spatula to scrape it into the bowl!)
Next, start reconstituting the dried croutons with low-sodium chicken or turkey stock (or broth). The amount you’ll need will depend on your bread, how well you’ve dried out the croutons, and whether you prefer a moister or drier stuffing. You’ll need 2-1/4 to 3 cups of broth or stock.
About the Stock: For the best flavor, I like to use my Make-Ahead Turkey Stock. If you’re using store-bought broth/stock, look for a brand like Pacific Foods Organic Free-Range Low Sodium Chicken Broth (40 mg of sodium per cup).
Start by pouring 1-3/4 cups of stock over the crouton mixture. Let it sit for a few minutes to soak in, and then season to taste with salt and pepper. This is your last chance to taste the stuffing for seasoning before adding raw eggs.
When you’re happy with your seasonings, whisk together another 1/2 cup of stock with the eggs and toss it into the stuffing to coat. Let it sit again for a few minutes, then check the texture by squeezing a crouton between your fingertips. It should feel moistened through but not mushy.
Add additional broth or stock a little bit at a time, until you reach your desired moisture level. I’ve found that Pepperidge Farm Farmhouse takes a little less liquid than Arnold Country White.
Step 4: Bake the Stuffing
Transfer the prepared stuffing to a buttered 3-quart gratin dish or a 13×9 baking dish {affiliate link}. Cut the remaining butter into small pieces and scatter it over the stuffing to help it bake up golden and flavorful.
Cover the dish tightly with foil and bake at 375°F for 30 minutes. Then, remove the foil and finish baking uncovered for another 15-20 minutes.
When the stuffing is ready, the edges will be crispy and golden, and the center will read at least 165°F on an instant-read thermometer.
Make Ahead Options
The USDA doesn’t recommend assembling and holding unbaked stuffing, even if refrigerated, because it can harbor bacteria. (Read their post: Stuffing and Food Safety for more info.) There are, however, a few safe ways to get ahead on your stuffing prep before the holiday:
- Prep Ingredients Ahead: You can prepare the croutons and chop the vegetables a few days ahead (see the “How to Make” section above for details). Then, assemble the stuffing with your prepped ingredients just before baking.
- Freeze Unbaked Stuffing: Assemble the stuffing and place it in a buttered, freezer-to-oven-safe baking dish. Cover it tightly with foil and freeze the stuffing, unbaked, for up to 3 months. No need to thaw when you’re ready to bake it—just pop it into a 350°F, covered, for 1 hour. Then, increase the oven temperature to 375°F, uncover, and bake for an additional 15–20 minutes until the top of the stuffing is golden and crispy. Be sure that the internal temp reaches 165°F.
Tips for Serving Traditional Bread Stuffing
This stuffing pairs perfectly with roasted turkey (like my Herb Roasted Turkey Breast) or Roasted Chicken. Here are a few tips to make it a standout side on your holiday table:
- Let it rest: After baking, let the stuffing sit for 10-15 minutes to allow the flavors to meld and the texture to firm up slightly.
- Garnish: Just before serving, sprinkle fresh parsley over the stuffing for a pretty presentation and a fresh pop of flavor.
- Keep it warm: If you’re not serving right away, keep the stuffing warm in a 200–250°F oven (cover the pan with foil) or use a covered chafing dish. For the best texture, I don’t recommend holding this stuffing for more than 30-45 minutes. Be sure its internal temp stays above 140°F for food safety while keeping it warm. If the stuffing starts drying out, drizzle it with a little warm stock or broth.
- Serve it with gravy: While the stuffing is flavorful on its own, it’s even better with a generous drizzle of homemade turkey gravy. (If you’re a gravy lover like me, you drizzle it over everything you can on Thanksgiving!)
More Favorite Thanksgiving Side Dishes:
- Brandied Cherry Cranberry Sauce
- Buttermilk Sweet Potato Casserole
- Brown Butter Whipped Sweet Potatoes
- Haricots Verts with Lemon-Herb Brown Butter
- Cream Cheese Mashed Potatoes
- Roasted Brussels Sprouts with Pomegranate Glaze
Traditional Bread Stuffing with Herbs
Ingredients
- 1-1/2 pound loaf firm country white or farmhouse sandwich bread (24 ounce loaf; I use Arnold Country White or Pepperidge Farm Farmhouse White)
- 10 tablespoons unsalted butter , divided
- 2 cups small diced yellow onion (about 1/4-inch dice)
- 1 cup small diced celery (about 1/4-inch dice)
- 2 tablespoons fresh sage leaves , finely chopped
- 1 tablespoon fresh rosemary , chopped
- 2 teaspoons fresh thyme leaves , chopped
- 1/2 teaspoon poultry seasoning (I use Bell's)
- 1/4 cup chopped flat-leaf parsley leaves , plus additional for garnish (optional)
- 1-1/2 teaspoons Diamond Crystal kosher salt , plus additional to taste
- 1 teaspoon freshly-ground black pepper , plus additional to taste
- 2-1/4 to 3 cups low sodium turkey or chicken broth or stock , plus additional as needed
- 2 large eggs
Instructions
- Preheat oven to 250°F.
- Cut or tear bread, including the end pieces, into 1/2- to 3/4-inch pieces, leaving soft crusts on. Spread into an even layer on two rimmed half-sheet pans.
- Bake 50-60 minutes, until bread is lightly-toasted and dry throughout. Rotate pans halfway through baking time. Let croutons cool completely at room temperature. (You should have about 1 pound of croutons.)
- Raise oven temperature to 375°F and place a rack in the middle position. Butter a 3-quart gratin or 13×9 baking dish.
- Melt 8 tablespoons butter in a skillet over medium-high heat until foaming subsides. Add celery and onion and cook, stirring frequently, until the celery is softened and the onions are translucent, about 8-10 minutes.
- Stir in 1-1/2 teaspoons kosher salt, 1 teaspoon freshly ground black pepper, sage, rosemary, thyme, and poultry seasoning. Cook for an additional 1-2 minutes until the herbs are fragrant.
- In a large bowl, mix together croutons, onion and celery mixture, and parsley. Moisten with 1-3/4 cups broth or stock and let stand for a few minutes for the bread to soak up the liquid. Season to taste with additional salt and pepper.
- In your liquid measuring cup, beat together 1/2 cup broth/stock and the eggs. Fold the mixture into the stuffing to combine and let it stand again for a few minutes to soak in. Squeeze a crouton between your fingertips; it should be moistened through but not mushy and falling apart. If the stuffing seems dry, add some of the additional liquid a little bit at a time, letting it soak in before adding more.
- Transfer the stuffing to the prepared baking dish. Cut the remaining butter into small cubes and dot it over the top of the stuffing.
- Cover the pan with a piece of foil and bake for 30 minutes. Uncover and continue baking for 15-20 minutes, until edges are crispy and the center reads 165°F on an instant-read thermometer.
- Let the stuffing stand for 15 minutes at room temperature after baking. Garnish with additional chopped fresh parsley and serve with roasted turkey, chicken, and your favorite holiday sides (including a drizzle of gravy!).
Notes
Nutrition Estimate
Nutrition information is automatically calculated, so should only be used as an approximation.
About our recipes
Please note that our recipes have been developed using the US Customary measurement system and have not been tested for high altitude/elevation cooking and baking.
