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Classic Homemade Bread Stuffing Recipe

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

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

Instructions

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