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Classic Homemade Bread Stuffing Recipe

Old-Fashioned Bread Stuffing made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 12 cups day-old bread cubed
  • 1 cup unsalted butter
  • 2 cups onion diced
  • 1 ½ cups celery diced
  • 2 tablespoons sage dried
  • 1 tablespoon thyme dried
  • 1 tablespoon salt
  • 1 teaspoon black pepper
  • 3 ½ cups chicken or vegetable broth
  • 2 large eggs beaten

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. Spread the cubed bread on a baking sheet and toast for 10–15 minutes until golden brown.
  3. In a large skillet, melt the butter over medium heat. Add the onions and celery, cooking until softened, about 5–7 minutes.
  4. Stir in the sage, thyme, salt, and pepper, then cook for an additional 2 minutes to release the herbs' essential oils.
  5. Combine the toasted bread cubes and the sautéed mixture in a large bowl, mixing gently to distribute the flavors evenly.
  6. Pour the broth over the mixture and fold in the beaten eggs until everything is well moistened.
  7. Transfer the mixture to a buttered baking dish and cover with aluminum foil. Bake for 30 minutes.
  8. Remove the foil and bake for an additional 15–20 minutes, until the top is golden brown.

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