This easy bread stuffing recipe makes a classic, savory side dish with crisp golden edges, a tender buttery center, and plenty of flavor from onion, celery, poultry seasoning, and sage. Made with about 1 pound of dried white or French bread, it yields 10–12 servings and bakes in a greased 9 x 13-inch dish at 350°F (175°C) for 35–45 minutes.
The best homemade stuffing starts with dry bread and broth added gradually, so every cube becomes moist without turning soggy. Eggs help the mixture hold together with a soft, custard-like texture, while a final uncovered bake creates the irresistible crisp top everyone reaches for first.
Jump to RecipeWhy You’ll Love This Recipe
This easy bread stuffing recipe is the kind of dependable side dish that belongs on every holiday table. It uses familiar ingredients, comes together in a few straightforward stages, and feeds 10–12 people from one generously filled 9 x 13-inch baking dish.
The flavor is savory and welcoming without being overly complicated. Butter coats the bread, softened onion and celery add sweetness and texture, and poultry seasoning with sage gives the dish its recognizable holiday aroma.
Eggs are included here because they help the stuffing hold together while keeping the center tender. If you prefer a looser, more traditional bread stuffing, you can omit them, but the finished mixture will not be quite as cohesive.
If you enjoy baking with bread in other ways, our easy peach bread is a lovely sweet recipe to save for breakfast or dessert.
Ingredients You’ll Need
Choose a simple white bread or French bread with a sturdy crumb. You will need 1 pound, or about 10–12 cups, cut into 3/4-inch cubes. Fresh bread should be dried first so it absorbs the seasoned broth without becoming gummy.
- Bread: White or French bread creates a classic, tender stuffing with enough structure to hold its shape.
- Butter: One-half cup, or 1 stick, provides richness and carries the flavor of the herbs through the vegetables and bread.
- Aromatics: One finely chopped yellow onion and 2 cups finely chopped celery create the savory foundation.
- Seasonings: Poultry seasoning, dried sage, kosher salt, and black pepper bring warmth and balance.
- Broth: Start with 3 1/2 cups of low-sodium chicken or vegetable broth, then add more as needed. The total may range from 3 1/2 to 4 1/2 cups.
- Eggs and parsley: Two lightly beaten eggs give the stuffing a more cohesive texture, while 2 tablespoons of fresh parsley add a bright finishing note.
Low-sodium broth is especially useful because the bread, butter, and seasoning already contribute flavor. Chicken broth is the most common choice, while vegetable broth is an easy substitute when you want a vegetarian side dish.
How to Dry the Bread
Spread the bread cubes in a single layer on baking sheets. Bake them at 250°F (120°C) for 30–45 minutes, stirring once or twice, until they feel dry but have not browned.
Let the cubes cool before assembling the stuffing. Cooling matters because warm bread can soften unevenly when the broth is poured over it.
If you plan ahead, cut the bread and leave the cubes uncovered overnight. Very stale bread can be used without oven-drying, although it should still be cut into evenly sized pieces.
Uniform cubes help the stuffing bake consistently. Smaller pieces soften more quickly, while larger pieces retain more bite, so the recommended 3/4-inch size gives a pleasant balance.
How to Make It Step-by-Step
Step 1: Dry the bread cubes first. Spread them over baking sheets and bake at 250°F (120°C) for 30–45 minutes, stirring once or twice, until they are dry but not browned. Cool the bread completely before moving on.
Step 2: Prepare the baking dish and oven. Raise the oven temperature to 350°F (175°C), then grease a 9 x 13-inch baking dish with a little butter or cooking spray. Set the dish aside while you prepare the vegetable mixture.
Step 3: Soften the onion and celery. Melt 1/2 cup unsalted butter in a large skillet over medium heat, then add the finely chopped onion and celery. Cook for 8–10 minutes, stirring occasionally, until both vegetables are tender and fragrant but not deeply browned.
Step 4: Bloom the seasonings in the skillet. Stir in the poultry seasoning, dried sage, kosher salt, and black pepper, then cook for about 30 seconds. This brief cooking time releases the herbs’ aroma without scorching them.
Step 5: Combine the bread and vegetables. Place the cooled, dried bread cubes in a large bowl and spoon the buttery onion and celery mixture over them. Toss gently until the vegetables and seasonings are distributed without crushing the bread.
Step 6: Mix and add the broth gradually. Whisk the two lightly beaten eggs with 3 1/2 cups broth, then pour the mixture over the bread in stages while tossing gently. Add more broth as needed, up to 4 1/2 cups total; stop when the cubes are moist throughout but still retain their shape.
Step 7: Fill the baking dish. Transfer the moistened stuffing to the greased 9 x 13-inch dish and spread it into an even layer. Do not press it down firmly, since a little space between the cubes helps the center cook while the surface browns.
Step 8: Bake covered, then uncovered. Cover the dish with foil and bake at 350°F (175°C) for 25–30 minutes. Remove the foil and continue baking for another 10–15 minutes, until the top is golden and the center is hot.
Step 9: Finish and serve. Stir in the optional chopped parsley just before serving, or scatter it over the top for color. Spoon the stuffing onto plates while it is warm so guests get a mixture of crisp edges and tender middle.
Pro Tips for Moist, Flavorful Stuffing
The most important tip is to begin with dry bread. Fresh bread absorbs the broth too quickly and can turn gummy, while dried cubes take in the liquid more gradually and maintain a better texture.
Add broth slowly rather than pouring in the entire amount at once. Bread density, cube size, and how dry the bread is will affect absorption, so the full 4 1/2 cups may not be necessary.
Use a gentle hand when tossing. The goal is to coat the cubes evenly, not mash them into a paste. If the mixture looks wet at the bottom of the bowl, pause for a minute and let the bread absorb the liquid before adding more.
For a softer top, keep the foil on for the entire bake, but the recommended uncovered finish gives the stuffing its appealing golden crust. If the surface browns faster than you like, loosely replace the foil during the final minutes.
For another creative take on this holiday side, try these apple sage stuffing muffins. They use the familiar herb profile in a fun individual format.
Serving Ideas, Storage, and Reheating
Serve this stuffing alongside roasted turkey, chicken, pork, or a hearty vegetarian main dish. Its buttery sage flavor also pairs beautifully with cranberry sauce, roasted vegetables, gravy, and a crisp green salad.
The recipe is substantial enough for a holiday spread, but it is also practical for a Sunday dinner. Since it bakes separately, you can control the moisture and browning more easily than you can with stuffing cooked inside poultry.
To prepare ahead, dry the bread and chop the vegetables earlier in the day. Assemble the mixture close to baking time when possible, because the bread will continue absorbing broth while it rests.
Cool leftovers promptly and refrigerate them in a covered container. Reheat portions until hot throughout; a covered oven dish helps retain moisture, while briefly uncovering it at the end can restore some crispness.
For a different savory direction, compare this classic version with our beef chorizo stuffing, which brings a spicier, meatier character to the table.
If your meal also needs a party appetizer, our cheeseburger dip is a rich, casual option for serving before dinner. For dessert, bread lovers may enjoy this chocolate banana bread pudding.
Easy Bread Stuffing Recipe
Ingredients
Method
- Cut the bread into 3/4-inch cubes and spread them across baking sheets. Bake at 250°F (120°C) for 30–45 minutes, stirring once or twice, until dry but not browned; cool completely. Very stale bread may be used without oven-drying.
- Raise the oven temperature to 350°F (175°C) and grease a 9 x 13-inch baking dish.
- Melt the butter in a large skillet over medium heat. Add the onion and celery and cook for 8–10 minutes, until softened.
- Stir in the poultry seasoning, dried sage, kosher salt, and black pepper. Cook for about 30 seconds, just until the herbs become fragrant.
- Place the dried bread in a large bowl and add the sautéed vegetables. Toss gently to distribute the butter, onion, celery, and seasonings.
- Whisk the eggs with 3 1/2 cups broth. Pour the liquid over the bread mixture gradually, tossing gently, and add more broth as needed until the bread is moist throughout but not soggy.
- Transfer the stuffing to the prepared baking dish. Cover with foil and bake for 25–30 minutes, then uncover and bake for another 10–15 minutes, until the top is golden and the center is hot.
- Stir in the chopped fresh parsley before serving, if desired. Taste carefully and add more salt only if needed.
Notes
Final Thoughts
This easy bread stuffing recipe delivers everything a classic holiday side should: buttery vegetables, fragrant sage, tender seasoned bread, and a golden top with just the right amount of crunch. The method is simple, but paying attention to dry bread and gradual broth additions makes a noticeable difference in the final texture.
Begin with 3 1/2 cups broth and add more only when the bread needs it. Once the cubes are evenly moist but still recognizable, transfer the mixture to the baking dish, cover it for the first part of baking, and uncover it long enough to develop that beautiful golden crust.
Because the recipe makes 10–12 servings, it is ideal for Thanksgiving, Christmas, Sunday supper, or any gathering where a comforting side dish is welcome. Finish with parsley, serve it warm, and watch the crisp edges disappear first.
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