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.

Homemade Traditional Bread Stuffing – Easy & Flavor-Packed

Name: Homemade Traditional Bread Stuffing
Prep time: 50 min
Cook time: 1 h
Total time: 1 h 50 min
Cuisine: American
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

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

Scale

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

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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