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Made with cubed bread, sautéed onions and celery, and seasoned broth, this Old-Fashioned Bread Stuffing is rich, buttery, and a classic for a reason!
No Thanksgiving dinner would be complete without my Grandparent's bread stuffing. Made with simple ingredients and minimal prep, it is cozy, nostalgic, and way better than any boxed mix!
Kristen's Keys for Bread Stuffing
I grew up watching my family make this stuffing for every holiday, and after decades of making it myself, I have learned a few simple tricks to capture that same cozy, made-with-love flavor Grandma perfected.
- Use stale or dried-out bread. We want our bread to be slightly dry, rather than soft and fluffy, so that it absorbs flavor instead of turning soggy.
- Avoid seeded or multigrain bread. Choose plain sandwich bread, Italian, or sourdough, really anything without seeds or grains that can distract from the texture or is overwhelming in flavor.
- Season with care. For a classic, buttery bread stuffing use a gentle hand when seasoning. A bit of fresh thyme leaves or dash of poultry seasoning adds depth without overpowering the simplicity of this dish.
- Add stock slowly. You want the bread moist but not dripping. Add broth in stages until everything is coated but not mushy.
- Money-saving tip. Place leftover bread, rolls, or buns in a freezer-safe bag leading up to the holidays. Thaw them the day before making stuffing, then let them dry out on a sheet pan overnight.
5-Star Reader Review
Exactly like my dear Grandma Peggy made. So easy yet good tasting. It's a total comfort food good to make several times a year not just turkey day. -Cindy ⭐⭐⭐⭐⭐
How To Make Classic Bread Stuffing
Think of this step-by-step section as me (or your Grandma!) standing beside you helping you make this classic dish.
Step One: Dry Out Bread
Cut your bread into 1-inch cubes and spread it on a baking sheet. Cover with a kitchen towel and let sit on the counter overnight. The goal is to remove moisture so the bread can soak up the broth later without falling apart.
👉🏻Short on Time? If you are short on time or have animals that may be tempted to snag the bread on the counter, dry out your bread by baking at 300°F for about 20-25 minutes until crisp but not browned.
Step Two: Sauté the Veggies
Melt butter in a large nonstick skillet. Once melted, add in the minced onion and minced celery and sauté until the onions are translucent and slightly softened. As they soften, they create a mellow, savory foundation.
👉🏻Adding Fresh Herbs? If you are adding fresh thyme leaves, rosemary, or sage, add it to the vegetable mixture as they sauté to help enhance their flavor.
Step Three: Combine Everything
Add the dried bread cubes to a large mixing bowl. Pour the buttery vegetable mixture over the top, season with dried herbs if using, then slowly add stock over the bread, until the bread is evenly moistened but not soggy.
👉🏻Add Stock Gradually. The amount of broth depends on how dry your bread is. Add just enough for the bread to feel soft and moist, but not soggy or heavy with liquid.
Step Four: Bake
Spread the mixture into a buttered casserole dish and cover with foil. Bake covered for 25 minutes, then uncover and bake another 15-20 minutes, until the top is golden and slightly crisp.
👉🏻Skip Stuffing the Turkey. As recommended by the FDA, the stuffing must reach 165°F when stuffed inside a turkey or chicken, and by then, your bird will be overcooked and dry. Bake the stuffing separately for the best flavor and texture.
Recipe Modifications
- Add an Egg: For a slightly denser, more cohesive stuffing, whisk in one egg while adding the stock.
- Dairy-Free Version: Swap the butter for a plant-based alternative and decrease the added salt by half, as non-dairy butter is typically salted.
- Gluten-Free Option: Use your favorite gluten-free bread and certified gluten-free broth.
Make-Ahead and Storage Tips
- Prep-Ahead: Bread stuffing is one of the many make-ahead Thanksgiving dishes I make each year. Prepare the stuffing recipe as directed up to baking. Cover tightly with foil and refrigerate for up to 3 days. When ready to bake, let the dish sit at room temp while the oven preheats, then bake as directed.
- Leftovers: Store leftovers in an airtight container for up to 4 days in the fridge or in a freezer-safe container for up to 3 months in the freezer. Reheat in the microwave (covered with a damp paper towel) or bake at 325°F until warmed through.
- Get Creative! Turn leftover stuffing into Thanksgiving Egg Rolls, serve alongside Turkey Swedish Meatballs, or broil chunks into crunchy, flavorful croutons.
Complete Your Meal
This Old-Fashioned Bread Stuffing is proof that simple ingredients make the best memories. Serve it alongside roast turkey, mashed potatoes, cranberry sauce, and a few of the sides below and you have got yourself a Thanksgiving meal worth repeating.
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Bread Stuffing Recipe
Video
Ingredients
- ¼ cup unsalted butter, plus more for greasing pan
- 1 large yellow onion, finely diced
- 3 stalks celery, chopped
- 3 sprigs fresh thyme leaves, stems discarded
- 1 pound bread, cubed
- 2 cups low sodium chicken stock
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Cube the bread into 1-inch cubes and arrange it onto a baking sheet. Cover with a clean kitchen towel and leave on the counter for 3-12 hours until the bread cubes are dried out. To speed up the process, place the sheet pan with the cubed bread into a 300℉ (150℃) oven and bake, uncovered, for 15-20 minutes or until dried out.
- Grease an 8x8 or 2-quart baking dish with butter. Preheat oven to 350℉ (175℃).
- Melt ¼ cup unsalted butter in a large heavy-bottomed skillet, over medium-low heat. Add the minced onion, celery, and thyme leaves (if using) to the skillet. Season with ½ teaspoon kosher salt and ¼ teaspoon black pepper. Sauté veggies until softened slightly, stirring often, about 5-7 minutes.
- Place the dried-out bread cubes in a large mixing bowl. Add in the sautéed veggies, along with a pinch of salt and pepper. Toss well. Add stock, ½ cup at a time, and toss until the bread cubes are moistened completely. You want the bread to be wet and softened, but not drenched in liquid or soggy. You may not use all the liquid.
- Pour the prepared stuffing into the prepared baking dish.
- Cover the dish with foil and bake at for 40 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden.
Equipment
- 2 Quart Baking Dish (this brand has lasted me 20+ years)
- Large Heavy-Bottomed Skillet (the Lodge is a work horse!)
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This post was originally published in 2017; updated in 2025.
I’ve never made bread stuffing before, but I had a whole loaf of bread that needed to be used up. I looked up recipes for it (we had an early thanksgiving dinner this year), and found this recipe! It was delicious and so easy to make. I found the recipe the afternoon we had our dinner plans. So thankful it had easy instructions to dry the bread out. I added some poultry seasoning and a little bit of sage, as well as the fresh thyme and it came out delicious! Thank you for sharing your recipe!
Thank you for sharing, Michelle! I am thrilled you enjoyed for your early holiday meal.