Bread stuffing is a savory side dish made with dried bread, aromatic vegetables, herbs, and broth, baked until tender inside and crisp on top. The key is balancing moist, flavorful bread with enough room in the baking dish for the surface to brown—without letting the mixture turn soggy.
Ingredients
- 1 pound (about 10 cups) day-old crusty bread, cut into ¾-inch cubes
- 6 tablespoons unsalted butter, divided
- 1 medium yellow onion, finely diced (about 1½ cups)
- 3 celery ribs, finely diced (about 1½ cups)
- 2 garlic cloves, minced
- 2 teaspoons chopped fresh sage, or ¾ teaspoon dried sage
- 1 teaspoon chopped fresh thyme leaves, or ½ teaspoon dried thyme
- ½ teaspoon kosher salt, plus more to taste
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh parsley
- 2 large eggs
- 2 to 2½ cups low-sodium chicken or vegetable broth, warmed
Instructions
- Dry the bread. If your bread is fresh, heat the oven to 250°F (120°C). Spread the cubes on two baking sheets and bake for 45–60 minutes, stirring once, until dry but not deeply browned. Let them cool. Alternatively, leave the cubes uncovered overnight. If the bread is already thoroughly stale and dry, you can skip this step.
- Cook the vegetables. Raise the oven temperature to 350°F (175°C). Melt 4 tablespoons of butter in a large skillet over medium heat. Add the onion and celery and cook for 8–10 minutes, stirring occasionally, until softened but not browned. Stir in the garlic, sage, thyme, salt, and pepper; cook for 30 seconds, then remove the skillet from the heat.
- Combine the bread and aromatics. Put the dried bread cubes in a large mixing bowl. Add the cooked vegetables and parsley, then toss gently to distribute them. Melt the remaining 2 tablespoons of butter and drizzle it over the mixture.
- Add broth and eggs. Whisk the eggs in a separate bowl. Stir in 2 cups of warm broth, then pour the liquid evenly over the bread. Fold gently until the cubes are moistened. Add more broth, a little at a time, if the mixture still seems dry. The bread should feel moist throughout but should not be swimming in liquid. Taste a piece and adjust the seasoning before baking.
- Bake. Grease a 9-by-13-inch baking dish. Spoon in the mixture without packing it down; cover with foil and bake for 25 minutes. Uncover and bake another 20–25 minutes, until the top is golden and crisp and the center is hot. For food safety, the center should reach 165°F (74°C), measured with an instant-read thermometer. Rest for 5–10 minutes before serving.
Tips
- Choose sturdy bread. A country loaf, French bread, or sourdough holds its shape better than very soft sandwich bread. If using a strongly flavored or salty loaf, taste before adding extra salt.
- Add liquid gradually. Bread absorbs broth at different rates depending on its age and texture. Start with 2 cups, wait a minute, then add more only as needed; excess broth can make stuffing dense and wet.
- Keep it vegetarian if needed. Use vegetable broth instead of chicken broth. Check that the bread is made without ingredients you avoid, and use a separate, clean baking dish and utensils.
- Plan ahead safely. Dry the bread and cook the vegetables a day ahead, then refrigerate them separately. For the best texture and safer handling, combine the bread with broth and eggs just before baking rather than leaving raw, moistened stuffing at room temperature.
Serving Suggestions
Serve bread stuffing warm alongside roast turkey, chicken, or pork, with gravy or pan juices spooned over the top. It also fits a vegetarian holiday plate with roasted squash, green beans, cranberry sauce, or a hearty lentil dish. For a crisp contrast, bring the baking dish to the table uncovered and serve from the browned edges inward.
Variations
For a richer version, replace up to ½ cup of broth with sautéed mushrooms or use a mix of chicken and turkey broth. Stir in ½ cup of dried cranberries or toasted chopped pecans before baking for sweet-tart flavor and crunch. Cooked sausage can be added, but brown it fully first, drain excess fat, and make sure the finished stuffing reaches 165°F. For a different herb profile, use rosemary sparingly in place of some of the sage; its flavor is potent. If adding juicy ingredients such as mushrooms or apples, cook them first so they do not release excess water into the stuffing.
Storage and Reheating
Refrigerate cooked stuffing within 2 hours of baking (within 1 hour if the room or outdoor temperature is above 90°F/32°C). Transfer it to shallow, airtight containers and use within 3–4 days. Reheat covered in a 350°F (175°C) oven until the center reaches 165°F (74°C), usually 20–30 minutes for a smaller portion and longer for a full dish; uncover for the last few minutes to crisp the top. Add a splash of broth if it seems dry. Individual portions can be reheated in the microwave, covered, stirring or turning halfway through, until steaming hot and 165°F throughout. Cooked stuffing can be frozen in airtight portions for about 1 month for best quality; thaw in the refrigerator and reheat to 165°F. Do not leave stuffing out at room temperature for more than 2 hours.
Frequently Asked Questions
What is the best bread for stuffing?
Use a sturdy, mildly flavored loaf such as French bread, sourdough, or country bread. Day-old bread is convenient, but fresh bread works if you dry it in the oven first. Avoid bread that is moldy or damp.
How much broth should I add?
For 1 pound of bread, start with 2 cups and add up to ½ cup more as needed. The exact amount depends on how dry and absorbent the bread is. Stop when it is evenly moist but not soggy.
Can I make bread stuffing ahead?
Yes. Dry the bread cubes and prepare the cooked vegetable mixture up to a day ahead, storing each separately in the refrigerator. Combine them with the eggs and broth shortly before baking. You can also bake the stuffing ahead, refrigerate it promptly, and reheat it to 165°F before serving.
Can I bake this stuffing inside a turkey?
This recipe is designed for a baking dish, which makes it easier to cook evenly and achieve a crisp top. If stuffing a bird, do so immediately before roasting, keep the mixture loosely packed, and check that the center of the stuffing—not just the meat—reaches 165°F (74°C). Refrigerate leftovers promptly.
Why did my stuffing turn out soggy?
It may have had too much broth, bread that was not dry enough, or ingredients that released liquid while baking. Next time, dry the bread thoroughly and add broth gradually. If the top is pale, uncover it and continue baking until browned, confirming the center reaches 165°F.
Can I make this recipe without eggs?
Yes. Leave out the eggs and proceed with the broth, adding it gradually until the bread holds together loosely. The baked stuffing may be less cohesive, but it will still be flavorful; check the center reaches 165°F before serving.