White bread stuffing is a savory baked side made from bread cubes tossed with butter, aromatic vegetables, herbs, and broth. Drying the bread first helps it absorb flavor without turning mushy, while baking uncovered gives the top a crisp, golden finish and keeps the center tender.
Ingredients
- 1 pound (about 10 cups) sturdy white bread, cut into ¾-inch cubes
- 8 tablespoons (1 stick) unsalted butter, plus a little more for the baking dish
- 1½ cups finely chopped yellow onion (about 1 medium-large onion)
- 1½ cups finely chopped celery (about 3 ribs)
- 2 tablespoons chopped fresh sage, or 2 teaspoons dried sage
- 1 tablespoon chopped fresh thyme leaves, or 1 teaspoon dried thyme
- ½ teaspoon dried rosemary, finely crushed (optional)
- 1 teaspoon kosher salt, plus more to taste
- ½ teaspoon freshly ground black pepper
- 2 large eggs
- 2½ cups low-sodium chicken or vegetable broth, divided, plus more as needed
- 2 tablespoons chopped fresh parsley
Instructions
- Dry the bread. Spread the bread cubes across two rimmed baking sheets. Leave them uncovered at room temperature overnight, or bake in a 250°F (120°C) oven for 45–60 minutes, stirring once or twice, until dry but not deeply browned. Let cool. Drier bread absorbs the broth more evenly.
- Prepare the oven and dish. Heat the oven to 350°F (175°C). Butter a 9-by-13-inch baking dish. If the bread is still warm from the oven, let it cool before mixing.
- Cook the vegetables. Melt the 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 sage, thyme, rosemary if using, salt, and pepper; cook for 30 seconds, just until fragrant.
- Combine the bread and vegetables. Put the bread cubes in a very large bowl. Pour the butter and vegetable mixture over them, scraping in all the seasoned butter. Add the parsley and toss gently until the cubes are coated.
- Mix the broth and eggs. In a separate bowl, whisk the eggs with 2 cups of broth. Pour the mixture over the bread a little at a time, tossing gently between additions. The bread should be moist throughout but should still hold its shape. Add some or all of the remaining ½ cup broth as needed; very dry bread may need a little extra. Avoid compressing the cubes.
- Check the seasoning and transfer. Taste a small piece and add salt or pepper if needed. Spoon the mixture into the prepared dish and spread it evenly without packing it down. For a softer, more custardy stuffing, cover the dish with foil. For a crispier top, leave it uncovered.
- Bake until hot and set. Bake for 35–45 minutes, until the center is hot and set. If covered, uncover for the final 10–15 minutes to brown the top. For food-safety confidence, check the center with an instant-read thermometer: it should reach 165°F (74°C). If the top browns too quickly before the center is hot, cover loosely with foil.
- Rest and serve. Let the stuffing rest for 5–10 minutes before serving. This gives the moist center time to settle and makes it easier to scoop.
Tips
- Use dry, sturdy bread. Sandwich bread works, but a firm white loaf or bakery bread is less likely to collapse. If your bread is fresh, dry it in the oven rather than adding extra broth to compensate.
- Add liquid gradually. Bread varies in density and dryness, so the exact amount of broth can vary. Stop when the cubes are evenly damp and there is no pool of liquid at the bottom of the bowl.
- Season with low-sodium broth. The bread and butter already contribute flavor, and broth brands differ in saltiness. Taste before baking and adjust carefully.
- Keep it out of the turkey. This recipe is designed to bake separately. Cooking stuffing inside poultry makes safe, even cooking harder; if stuffing is placed inside a bird, its center must also reach 165°F (74°C).
Serving Suggestions
Serve this stuffing warm with roast turkey, chicken, or pork, along with gravy and cranberry sauce. It also pairs well with roasted vegetables, green beans, Brussels sprouts, or a crisp salad. For a holiday meal, bake it in the casserole dish while the roast rests, making sure the stuffing reaches 165°F (74°C) before it goes to the table.
Variations
For a richer, savory version, brown 8 ounces of crumbled breakfast sausage in the skillet before cooking the vegetables; drain excess grease, then continue with the butter and vegetables. For a meat-free variation, use vegetable broth and add 1 cup of sautéed mushrooms. Stir in up to ½ cup of dried cranberries, toasted pecans, or chopped apple for sweetness and texture, or add ½ cup grated Parmesan for a more savory finish. Keep additions modest so the bread-to-liquid balance stays reliable, and cook any raw meat fully before mixing it in.
Storage and Reheating
Refrigerate leftover stuffing in a shallow, airtight container within 2 hours of baking, or within 1 hour if the room temperature is above 90°F (32°C). Keep it refrigerated at 40°F (4°C) or below 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 portion in a baking dish; 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 (74°C). Freeze cooled leftovers in airtight, freezer-safe packaging for up to 2–3 months for best quality. Thaw in the refrigerator and reheat to 165°F (74°C); do not leave stuffing at room temperature to thaw.
Frequently Asked Questions
Can I make white bread stuffing ahead?
Yes. Dry the bread and cook the vegetables a day ahead, then refrigerate them separately. You can also assemble the stuffing, cover it, and refrigerate it for up to 24 hours before baking. Because chilled stuffing takes longer to heat, bake until the center reaches 165°F (74°C), allowing extra time and covering it if the top browns too soon.
Can I use fresh bread without drying it first?
It is better to dry it first. Fresh, soft bread absorbs liquid quickly and can turn pasty. If you are short on time, spread the cubes on baking sheets and dry them in a 250°F (120°C) oven for about 45–60 minutes, checking that they are dry rather than toasted.
How do I keep stuffing from getting soggy?
Start with thoroughly dried bread, add broth gradually, and do not pack the mixture tightly into the dish. If the mixture looks wet before baking, add a few more dry bread cubes. Baking uncovered, or uncovering near the end, helps excess moisture escape and crisps the surface.
Why is my stuffing dry?
It may have been baked too long, or the bread may have needed more broth. Add liquid a little at a time next time until every cube is moist, and cover the dish for part of baking if you prefer a tender top. For leftovers, a small splash of broth before reheating can restore moisture.
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 but will still bake well. Add the broth gradually and bake until the center is hot, set, and reaches 165°F (74°C).
Can I use dried herbs instead of fresh?
Yes. Use 2 teaspoons dried sage and 1 teaspoon dried thyme in place of the fresh herbs. Dried herbs are more concentrated, so do not substitute them in equal volume. Rosemary is optional; if using dried rosemary, crush it finely so its flavor is evenly distributed.