A warm, aromatic tray of Homemade Traditional Bread Stuffing is more than just a side dish — it’s the soul of your holiday table. This classic recipe combines crusty bread, savory herbs, buttery sautéed vegetables, and a golden, crispy top with a soft, fluffy center. Unlike boxed varieties, this homemade version is packed with real flavor and texture, making it the kind of dish guests come back for seconds (and thirds). Whether you’re hosting a grand Thanksgiving feast or just craving a comforting classic, this stuffing is a tried-and-true favorite.
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Why You’ll Love This Homemade Traditional Bread Stuffing
There’s something deeply nostalgic and satisfying about this Homemade Traditional Bread Stuffing. It’s a dish that brings families together, made with simple ingredients and full of comforting, savory flavors. From the crispy top to the soft, herby middle, it’s everything stuffing should be.
- Made from scratch: No boxed shortcuts—just real, flavorful ingredients.
- Perfect texture: Golden and crispy on the outside, soft and tender on the inside.
- Make-ahead friendly: Prep most components the day before.
- Crowd favorite: It’s the one side dish no one ever skips.
What You’ll Need for This Classic Stuffing Recipe
• Crusty Bread: The foundation of stuffing. Choose bakery-style bread with a firm crust. Stale bread absorbs the broth and butter without getting soggy, ensuring the perfect texture.
• Butter: Adds richness and helps create that irresistible golden crust. Use unsalted for better control of seasoning.
• Onions: Brings a savory base flavor. Yellow or white onions both work beautifully.
• Celery: Provides a subtle, earthy flavor and adds light crunch. Essential in every stuffing.
• Shallots: Adds a hint of sweetness and a milder onion flavor to balance the mix.
• Fresh Herbs (Parsley, Sage, Thyme, Rosemary): These herbs define the classic stuffing taste. Fresh herbs are highly recommended for aroma and depth.
• Chicken Broth: Infuses the bread with savory moisture. Turkey broth works too.
• Eggs: Bind everything together and create that slightly custardy interior.
• Better Than Bouillon (optional): Adds extra depth and a hit of umami for bold flavor.
Substitutes and Swaps for Flexibility
• Gluten-Free Bread: For gluten-sensitive guests, use your favorite gluten-free loaf. Choose one with a sturdy texture.
• Vegan Butter & Vegetable Broth: To make it dairy-free or vegan, swap butter for plant-based alternatives and use a rich veggie broth.
• Leeks for Shallots: If shallots aren’t available, leeks make a great substitute with similar mildness.
• Dried Herbs: In a pinch, you can use dried herbs. Reduce the quantity (1 tsp dried = 1 tbsp fresh) and mix well into the sautéed vegetables.
• Mushrooms or Apples: Want to jazz it up? Add sautéed mushrooms for an umami boost or diced apples for a sweet contrast.
How to Make Homemade Traditional Bread Stuffing
- Prep the Bread
Preheat your oven to 250°F. Cut a loaf of crusty bread into cubes. Spread the cubes on a rimmed baking sheet and bake for 20–40 minutes, stirring occasionally, until completely dry. This ensures the bread can absorb all the delicious liquid without turning mushy. - Sauté the Vegetables
While the bread dries, melt butter in a large skillet over medium heat. Add diced onions, shallots, and celery. Cook for 5–7 minutes until softened and fragrant. Turn off the heat and stir in chopped parsley, sage, rosemary, and thyme. - Mix the Bread and Veggies
In a large mixing bowl, combine the dried bread cubes with the buttery vegetable mixture. Toss thoroughly so the bread is evenly coated with all that herby goodness. - Prepare the Liquid Mixture
In a separate bowl, whisk together eggs, chicken broth, water, and Better Than Bouillon if using. Pour this mixture evenly over the bread. Gently stir with a spoon, ensuring all cubes are moistened. - Assemble and Bake
Transfer the stuffing to a greased 13×9-inch casserole dish. Cover tightly with foil and bake at 350°F for 30 minutes. Remove the foil and bake for another 30–40 minutes until the top is golden brown and crisp. - Serve and Enjoy
Let it rest for 10 minutes before serving. The inside stays soft while the top offers the perfect crunch.
Tips to Perfect Your Bread Stuffing
- Don’t skip drying the bread: Even “stale” bread benefits from oven-drying. It improves texture and prevents sogginess.
- Sauté until tender: Soft vegetables blend better with the bread and help create a cohesive stuffing.
- Balance the herbs: Don’t overpower the dish with just sage. Use a mix for depth and freshness.
- Add broth slowly: Pour gradually and stir to ensure even absorption.
- Golden top tip: For extra crispiness, drizzle with melted butter before the second bake.
What to Serve with Traditional Bread Stuffing
• Pairs Perfectly With: Roasted turkey, glazed ham, or baked chicken. Add a side of Green Bean Casserole and Cranberry Orange Sauce to complete the feast.
• Make It Spicy: Stir in a bit of crushed red pepper or diced jalapeños.
• Sweet and Savory Version: Add dried cranberries, chopped pecans, or diced apples to the mix.
• Herb-Crusted Topping: Sprinkle extra fresh herbs and breadcrumbs on top before baking for an herbaceous crust.
• Make-Ahead Tip: Assemble the entire casserole (except the egg mixture) the night before. On the day of, add the egg and broth mixture before baking.
Helpful Storage and Reheating Tips
- Refrigeration: Store leftovers in an airtight container for up to 4 days.
- Reheating in Oven: Let the dish come to room temperature for 30 minutes. Reheat covered at 350°F for 20–30 minutes until warmed through.
- Freezing: Freeze unbaked stuffing for up to 1 month. Thaw overnight in the fridge and bake as directed.
Why Fresh Herbs and Stale Bread Matter
Using stale bread ensures the stuffing absorbs liquid and flavors without becoming mushy. Meanwhile, fresh herbs deliver unmatched aroma and brightness. If you want that traditional flavor that truly sings of Thanksgiving, these two components are non-negotiable.
Bringing It All Together
At the heart of every holiday gathering is a dish that steals the spotlight — and Homemade Traditional Bread Stuffing does exactly that. This timeless, savory favorite combines rich buttery flavor, aromatic herbs, and the perfect contrast of textures to create a side dish that embodies comfort and tradition. Whether you make it once a year or serve it with Sunday dinner, this recipe is a beautiful reminder that from-scratch cooking always delivers the most heartwarming results. So skip the box — your taste buds (and your guests) will thank you.
FAQ About Homemade Traditional Bread Stuffing
How do I keep my stuffing from getting soggy?
The key to avoiding soggy stuffing is starting with dried or stale bread. This allows the bread to soak up the liquid without becoming mush. Also, add the broth mixture gradually and mix gently so the bread remains airy and light. Bake uncovered at the end to crisp the top.
Can I make Homemade Traditional Bread Stuffing ahead of time?
Absolutely. You can dry the bread and sauté the vegetables up to 3 days ahead. Assemble the casserole the day before, refrigerate it, and then add the liquid mixture just before baking. This makes holiday prep much easier without sacrificing flavor or texture.
What kind of bread is best for stuffing?
Use a crusty bakery-style loaf such as French bread, sourdough, or an artisan white bread. Avoid overly soft sandwich bread, as it tends to break down too quickly and creates a mushy consistency. A firm, dry loaf will give you the best results for your stuffing.
More Relevant Recipes
- Easy Holiday Classic Stuffing Recipe: This comforting and traditional stuffing recipe is closely aligned with the Homemade Traditional Bread Stuffing in flavor and preparation. Made with familiar herbs and savory bread cubes, it’s the perfect complement to any festive holiday meal.
- Apple Cranberry Stuffing Recipe: A fruit-enhanced twist on classic bread stuffing, this version adds sweet and tart elements with apples and cranberries. It brings a vibrant, flavorful contrast while staying true to traditional stuffing foundations, making it ideal for Thanksgiving or Christmas dinners.
- Chicken and Stuffing Casserole Recipe: This hearty casserole builds on the classic bread stuffing base by pairing it with tender chicken and a creamy sauce. It transforms the traditional side into a full meal, offering familiar flavors in a warm, filling dish.
Homemade Traditional Bread Stuffing
- Total Time: 1 hour 50 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
This Homemade Traditional Bread Stuffing is a classic Thanksgiving side dish, featuring crusty bread cubes, sautéed onions, celery, shallots, and fresh herbs, all bound together with buttery richness and savory broth. Baked until the top is crispy and golden, this stuffing is the ultimate comfort food for holiday meals.
Ingredients
- 1 pound crusty bread (preferably stale), cut into cubes
- 1 1/2 sticks (12 tablespoons) unsalted butter
- 1 1/2 cups diced onion
- 1/2 cup diced shallot
- 1 1/2 cups diced celery
- 1/4 cup chopped fresh parsley
- 1 tablespoon chopped fresh sage
- 1 tablespoon chopped fresh thyme
- 1 tablespoon minced fresh rosemary
- 2 large eggs
- 1 teaspoon Better Than Bouillon (Roasted Garlic Base) – optional
- 1 1/2 cups chicken or turkey broth
- 1 cup water
- 1 teaspoon cracked black pepper
Instructions
- Preheat oven to 250°F. Cut bread into cubes and spread on a rimmed baking sheet. Bake for 20–40 minutes, stirring occasionally, until dry and crisp. Set aside.
- In a large skillet over medium heat, melt the butter. Add onion, shallot, and celery. Sauté for 5–7 minutes until vegetables are soft.
- Remove skillet from heat. Stir in parsley, sage, thyme, and rosemary.
- Place dried bread cubes in a large mixing bowl. Add the vegetable and butter mixture. Toss to coat evenly.
- In a separate bowl, whisk together the eggs, broth, water, Better Than Bouillon (if using), and black pepper.
- Pour the egg mixture over the bread mixture gradually, stirring gently to ensure even absorption.
- Transfer to a greased 13×9-inch casserole dish. Cover tightly with foil.
- Bake at 350°F for 30 minutes covered. Then remove foil and bake an additional 30–40 minutes until the top is golden brown and crisp.
- Let rest for 10 minutes before serving.
Notes
- Use crusty bakery-style bread for the best texture.
- You can dry the bread and sauté vegetables a day or two in advance.
- To make ahead: assemble the dish (except the egg mixture), refrigerate, then bake fresh the next day.
- For extra flavor, drizzle melted butter on top before the second bake.
- Prep Time: 50 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 325
- Sugar: 4g
- Sodium: 540mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg