Italian bread stuffing is a savory baked side made with crusty bread, sautéed vegetables, herbs, broth, and Parmesan. Drying the bread first helps it soak up the seasoned broth without turning mushy, while baking uncovered at the end gives the top a crisp, golden finish.
Ingredients
- 1 pound (about 10 cups) rustic Italian bread, cut into ¾-inch cubes
- 6 tablespoons unsalted butter, divided
- 1 tablespoon olive oil
- 1 medium yellow onion, finely diced (about 1½ cups)
- 3 celery ribs, finely diced (about 1 cup)
- 3 garlic cloves, minced
- 1 teaspoon dried Italian seasoning
- 1 teaspoon finely chopped fresh rosemary, or ½ teaspoon dried
- 2 tablespoons chopped fresh parsley, plus more to finish
- ½ teaspoon kosher salt, plus more to taste
- ½ teaspoon freshly ground black pepper
- 2 large eggs
- 2½ cups low-sodium chicken broth, warmed, plus up to ½ cup more if needed
- ½ cup finely grated Parmesan cheese
Instructions
- Dry the bread. Heat the oven to 300°F (150°C). Spread the bread cubes on a large rimmed baking sheet in an even layer. Bake for 25–35 minutes, stirring once, until dry and crisp but not deeply browned. Let cool. Alternatively, leave the cubes uncovered at room temperature overnight. If using bread that is already thoroughly stale and dry, skip this step.
- Prepare the baking dish. Raise the oven temperature to 350°F (175°C). Grease a 9-by-13-inch baking dish with 1 tablespoon of the butter or a little cooking spray.
- Cook the vegetables. Melt 5 tablespoons butter with the olive oil 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. Add the garlic, Italian seasoning, rosemary, salt, and pepper. Cook for 30 seconds, just until fragrant, then remove the skillet from the heat and stir in the parsley.
- Mix the stuffing. Put the bread cubes in a large bowl and add the cooked vegetables and Parmesan. In a separate bowl, whisk the eggs with 2½ cups warm broth. Pour the mixture over the bread and gently toss until the cubes are evenly moistened. Let stand for 5 minutes, then check the texture. The bread should be moist throughout but still hold its shape. If it seems dry, add more broth a few tablespoons at a time; very dry bread may need the full extra ½ cup.
- Fill the dish. Transfer the mixture to the prepared baking dish and spread it evenly. Do not pack it down firmly, which can make the center dense. Dot the surface with the remaining tablespoon of butter, cut into small pieces.
- Bake until set. Cover the dish with foil and bake for 25 minutes. Remove the foil and bake another 20–25 minutes, until the top is golden and crisp and the center is hot. For food safety, if you are checking with a thermometer, the center should reach 165°F (74°C), especially when the stuffing has been prepared ahead or includes meat. Rest for 5–10 minutes, then scatter with extra parsley and serve.
Tips
- Use dry, sturdy bread. A rustic loaf with a firm crumb holds its shape better than soft sandwich bread. Fresh bread needs drying; overly stale bread may need extra broth. Add liquid gradually because loaf density and dryness vary.
- Season the broth carefully. Parmesan and salted broth both contribute salt. Start with the listed amount, taste a small cooked piece if practical, and adjust before baking. Low-sodium broth gives you more control.
- Keep the texture light. Toss gently and avoid pressing the mixture into the dish. A little loose broth at the bottom before baking is fine; standing liquid usually means it needs more bread or a longer uncovered bake.
- Plan ahead safely. You can dry the bread and cook the vegetables a day ahead, storing them separately in covered containers in the refrigerator. For a make-ahead assembled dish, refrigerate promptly and bake within 24 hours; allow extra baking time and verify the center reaches 165°F.
Serving Suggestions
Serve this stuffing hot alongside roast turkey, chicken, or pork, with gravy and a bright vegetable such as green beans or roasted Brussels sprouts. It also pairs well with a simple salad to balance its buttery, savory flavor. For a holiday meal, bake it separately rather than inside a bird: a casserole is easier to monitor and gives you a reliably crisp top. If you do cook stuffing in poultry, prepare and stuff it just before roasting, do not overfill, and check that the center of the stuffing reaches 165°F.
Variations
For a heartier version, brown 8 ounces of Italian sausage, breaking it into small pieces, and stir it into the bread mixture. Drain excess fat; use chicken broth and cook the stuffing to 165°F in the center. For a meat-free variation, use vegetable broth. Add 1 cup chopped sautéed mushrooms for a deeper savory flavor, or stir in ½ cup chopped sun-dried tomatoes and a little extra parsley for a brighter Italian-inspired twist. You can also replace the rosemary with 1 teaspoon fresh sage or use a mix of fresh thyme and parsley. Keep additions modest so the bread-to-liquid balance stays right.
Storage and Reheating
Refrigerate leftovers in a shallow, airtight container within 2 hours of baking, or within 1 hour if the room or outdoor temperature is above 90°F (32°C). Use within 3–4 days. Reheat a covered portion in a 350°F (175°C) oven until the center reaches 165°F, usually 20–30 minutes depending on the amount. Uncover for the last few minutes to crisp the top. A microwave works for individual portions; cover loosely and heat in short intervals, stirring or turning as needed, until steaming hot throughout and at least 165°F. Add a spoonful of broth before reheating if it has dried out. Freeze cooled stuffing in an airtight, freezer-safe container for up to 2–3 months; thaw in the refrigerator and reheat to 165°F. Do not leave cooked stuffing at room temperature for more than 2 hours.
Frequently Asked Questions
Can I make Italian bread stuffing the day before?
Yes. Assemble it, cover, and refrigerate for up to 24 hours before baking. Keep it chilled rather than leaving it on the counter. Bake it covered from cold, allowing extra time, then uncover to brown; the center must reach 165°F. You can also prepare the bread and vegetables separately ahead and combine them shortly before baking.
Do I have to dry the bread in the oven?
No. Leave bread cubes uncovered overnight if you have time. The goal is dry bread, not toasted bread: it should absorb broth without collapsing. If the cubes are still soft or pliable, oven-drying is the more dependable option.
Why is my stuffing mushy?
It may have been made with fresh bread, given too much broth, or packed too tightly. Dry the bread thoroughly, add broth gradually, and bake uncovered long enough to evaporate excess moisture. If it is already baked and a little wet, return it to the oven uncovered for several minutes.
Can I use store-bought Italian bread cubes?
Yes. Check whether they are already dried and seasoned. If dry, skip the drying step; if they contain added salt or herbs, reduce the salt and Italian seasoning, then adjust to taste. Add the broth gradually because packaged cubes can absorb liquid differently from a fresh loaf.
Can I make this stuffing without eggs?
Yes. Leave out the eggs and use broth to moisten the bread. The stuffing will be less custardy and may hold together less firmly, but it will still bake well. Add broth slowly and avoid overmixing.
Is stuffing safe to freeze?
Yes. Cool it promptly, package it airtight, and freeze for up to 2–3 months for best quality. Thaw in the refrigerator rather than on the counter, then reheat until the center reaches 165°F.