Classic Bread Stuffing
Make Classic Bread Stuffing with buttery bread cubes, sautéed onions and celery, and savory herbs. The best Thanksgiving side dish recipe!
Looking for the ultimate Thanksgiving side dish? Keep reading beacause this Classic Bread Stuffing is one you won’t want to miss! Stuffing is an essential side dish to any Thanksgiving or holiday feast. For years, I only ever had the Stove Top box version. While I love Stove Top, there is just no comparison to homemade. Homemade stuffing has become a Thanksgiving tradition for years now. I know you’ll feel the same the first time you try this stuffing recipe, too!
Classic Bread Stuffing
This recipe is so fresh, unprocessed, and the flavors are just out of this world. I used a loaf of crusty sourdough bread from a local bakery, and it turned out so delicious, so I highly recommend you do the same. It’s so good, this recipe just might become a new tradition for all of your Thanksgiving dinners too!
Find my expert tips on how to make homemade Thanksgiving stuffing below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram or Facebook. Let’s stay connected. ❤️
Why You’ll Love This Classic Thanksgiving Bread Stuffing Recipe:
- Perfectly Moist & Fluffy: The chicken broth adds just the right amount of moisture to keep the stuffing soft inside while creating a lightly crisp top.
- Make-Ahead Friendly: You can prep the bread and sautéed vegetables in advance, then assemble and bake when ready, making it perfect for busy holiday meals.
- Customizable: Use white or sourdough bread for different textures and flavors, and adjust herbs to suit your taste.
- Classic Thanksgiving Side Dish: This classic stuffing pairs beautifully with turkey, chicken, or ham, making it a must-have side dish for Thanksgiving, Christmas, or any special dinner!
Ingredients
- 1 loaf white bread or sourdough bread, cut in 1/2 inch cubes (around 9 cups bread cubes)
- 3/4 cup salted butter
- 3 celery stalks, chopped
- 1 small white onion, chopped
- 1/4 teaspoon salt
- 1/2 teaspoon ground sage
- 1/2 teaspoon dried thyme
- 1 teaspoon poultry seasoning
- 1/4 teaspoon black pepper
- 1/2 to 1 cup chicken broth
Instructions
Preheat oven to 350° F.
In a medium skillet over medium-high heat, melt butter. Add chopped celery and onion to the butter and cook until tender.
Stir in salt, sage, thyme, poultry seasoning, and pepper. Stir to combine. Remove skillet from heat.
Place bread cubes in a large bowl. Pour the butter/vegetable mixture over the bread. Toss to coat. Pour in enough chicken broth until the bread is moistened.
Spray a 9×13-inch baking pan with non-stick spray. Pour stuffing mixture evenly into the pan. Bake uncovered for 35 to 40 minutes. Serve warm and enjoy!
Servings
This recipe yields roughly 8 servings.
Storage and Reheating
Let the classic bread stuffing cool, then store it in an airtight container in the refrigerator for up to 4 days, or freeze it for up to 2 months. To reheat, bake in a 350°F oven covered with foil for 20 to 30 minutes (or 40–50 minutes, if frozen), removing the foil at the end for a crisp top, or microwave individual servings for 1 minute or until hot.
Holly’s Tips for The Best Thanksgiving Bread Stuffing:
- The Bread Matters: Use day-old or lightly toasted white or sourdough bread for the best texture. Fresh bread can make stuffing soggy.
- Don’t Skip The Sautéing: Cooking onions and celery in butter enhances their flavor and gives your stuffing a rich, savory base.
- Season Generously: Sage, thyme, poultry seasoning, and a pinch of salt and pepper bring out classic Thanksgiving flavors—adjust to taste for a personalized touch.
- Control Moisture: Add chicken broth gradually. The bread should be moistened but not soggy for the perfect balance of soft inside and slightly crisp top.
- Make It Your Own: Mix in extras like cooked sausage, mushrooms, or dried cranberries for added flavor and texture.
- Plan Ahead For Stress-Free Holiday Cooking: Chop the vegetables and cube the bread a day before, then assemble just before baking to save time on Thanksgiving.
- Crispy Top Tip: Bake uncovered or remove foil in the last 5–10 minutes to create a lightly browned, crunchy top that everyone loves.
Frequently Asked Questions:
Yes! You can prepare the bread cubes and sautéed vegetables a day in advance. Assemble the stuffing just before baking for a stress-free holiday meal.
Absolutely. White or sourdough bread works best, but you can also use whole wheat, multigrain, or gluten-free bread depending on your preference. Taste it before serving.
Add chicken broth gradually until the bread is just moistened. Too much liquid can make the stuffing soggy, while too little will make it dry.
Make this Classic Bread Stuffing gluten-free by swapping the regular bread with certified gluten-free bread. White, sourdough, or multigrain gluten-free loaves work well—just cube them as in the recipe. Ensure that any added ingredients, like chicken broth or seasonings, are also labeled gluten-free to avoid cross-contamination. These simple swaps keep your stuffing safe for anyone with celiac disease or gluten sensitivity while maintaining the classic flavor and texture.
My Crock Pot Turkey and Gravy is a classic for Thanksgiving. If you want a vegetarian option, you can’t go wrong with The Best Green Bean Casserole. Find more highly-rated Thanksgiving recipes here.
Similar Recipes
Craving something with meat? Try my Turkey & Stuffing Roll Ups next.
Wanting something more hearty? My Stuffing-Topped Pork Chops are comfort food at its best.
In the mood for something different? My Italian Chicken & Stuffing Bake is unique and just as delicious as classic stuffing dishes.
Looking for a crowd-pleasing dish? My Cheesy Stuffing Casserole and Chicken & Stuffing Bake are some of my most top-loved recipes for holiday dinners and gatherings.
Have you made this Classic Bread Stuffing recipe? 🦃
Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #ThanksgivingStuffing #BreadStuffingRecipe #LifeInTheLofthouse
Classic Bread Stuffing
Ingredients
- 1 good quality loaf white bread or sourdough bread cut in 1/2 inch cubes (around 9 cups bread cubes)
- 3/4 cup salted butter
- 3 celery stalks chopped
- 1 small white onion chopped
- 1/4 teaspoon salt
- 1/2 teaspoon ground sage
- 1/2 teaspoon dried thyme
- 1 teaspoon poultry seasoning
- 1/4 teaspoon black pepper
- 1/2 to 1 cup chicken broth
Instructions
- Preheat oven to 350° F.
- In a medium skillet over medium-high heat melt butter. Add chopped celery and onion to butter and cook until tender.
- Stir in salt, sage, thyme, poultry seasoning and pepper. Stir to combine. Remove skillet from heat.
- Place bread cubes in a large bowl. Pour the butter/vegetable mixture over bread. Toss to coat. Pour in enough chicken broth until bread is moistened.
- Grease a 9×13-inch baking pan with butter. Pour stuffing mixture evenly into pan. Bake uncovered for 35 to 40 minutes. Serve warm and enjoy!
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OMG! This looks SO good!! LOVE stuffing and have never tried to make it, just like you I’ve always had stouffers 🙂 Can’t wait to try it!!!
I can’t wait to try this. It looks and sounds exactly like the dressing my dad made every Thanksgiving!!
Good morning! Do you dry out your cubed bread first? Thanks.
Jessica, no because I used a sourdough that was pretty dry already. If you’re using a softer bread you can dry it out a day in advance. 🙂
I always toast my bread, usually to a darker level, so this speeds up the drying process. Works just fine.
That is almost the exact recipe my Mom did every year. She would partially dry it we would tear it up in bite size pieces. She did not use poultry seasoning or the chicken broth probably more butter till most of the bread had butter then plenty of save and always stuffed the turkey with it. OMG that was the best and everyone loved it
I like to add mushrooms and fresh garlic, I use a loaf of regular bread and two or so cans of the cheap refrigerated biscuits. It’s also good with some wild rice or even nuts!
We mix cornbread and sour dough. Really delicious and it has lots of texture.