Old Fashioned Bread Stuffing is a classic recipe for stuffing made with bread cubes, sauteed onions, celery, and butter. This simple stuffing recipe is easy to make, can be adapted to accommodate food allergies, and compliments any main course perfectly.
Serve up this Easy Stuffing with Roasted Turkey, Mashed Potatoes, and Green Beans Casserole for a perfect holiday feast!
The Best Bread Stuffing Recipe
Anytime I smell celery and butter being sauteed, I immediately think of my Papa’s Old Fashioned Stuffing.
For my entire life, Thanksgiving would not be complete without his simple, no-fuss, classic bread stuffing.
Just as Thanksgiving is rooted in memories and traditions, this stuffing recipe is rooted in tradition and memories for me.
I have had sausage stuffing, wild rice stuffing, and oyster stuffing, but NOTHING compares to my family’s Bread Stuffing.
Sauteed celery and onions in butter and thick, hearty bread cubes are the base for this classic stuffing. This is a no thrills, simple recipe, yet it delivers all the classic must have flavors.
This stuffing is the perfect recipe to pair with any Roast Turkey, Turkey Breast, or Roast Chicken.
How To Make Bread Stuffing
Step One: Cube up Bread
You can use any bread you like for this recipe. Wheat bread, white bread, or even gluten free bread. You just want your bread to be dried out to absorb all the buttery goodness we are adding to this stuffing.
I find it is best to cube up your bread the night before you plan to make stuffing. I typically lay it out the cubed bread on a sheet pan and cover with a clean kitchen towel and leave on my counter overnight.
If you don’t have the time, or maybe you have dogs or cats that would not let your bread be, you can dry out your bread in a 300 degree oven for about 15-20 minutes.
Money Saving Tip: As the weeks lead up to your holiday meal, freeze leftover pieces of bread, rolls, buns, etc in a large freezer safe bag. Cube up the bread and let sit out to dry overnight and use for homemade stuffing.
Step Two: Saute Onions and Celery
The magic of this simple stuffing recipe is the rich butter and the flavors of celery and onions. I add in a fresh thyme as it elevates the flavor in this stuffing and pairs perfectly with Chicken or Turkey.
Step Three: Prepare Stuffing
Once the bread is dried out and the onions and celery are sauteed, it is time to mix up the stuffing and then bake to golden perfection.
I add in homemade chicken stock a little bit at a time, mixing to combine. Add in more stock as needed until the bread is fully moistened but not soaking wet.
Traditionally Stuffing has an egg in the stuffing. I leave the egg out because I have many people in my family with egg allergies. Just be sure to use egg free bread as well.
Prepare Stuffing in Advance
Especially during the holidays, it is wise to take the time to prepare as many dishes ahead of time. This stuffing recipe can be made up to 3 days in advance, making it the perfect side dish to prep early for Thanksgiving or a holiday meal.
Simply prepare stuffing as directed up to baking. Cover with foil and place prepared stuffing in refrigerator for up to 3 days in advance. Remove from fridge 30 minutes before baking as recipe states.
Another time saving tip is to prep your bread cubes ahead of time. As you have leftover bread, cube the bread up and freeze, adding to the bread cubes as they are collected. Freeze for 30 days before using. To use frozen bread cubes, lay out on baking sheet to defrost and dry out for 12 hours. Alternatively, cube bread slices into cubes and leave out to dry for 3-12 hours. Place dried out bread cubes in storage bag and store in pantry for up to 3 days before preparing stuffing.
Notes/Modifications for Stuffing
- This is an EGG-FREE Stuffing Recipe. You will not need an egg to bind together this bread stuffing as there is enough stock added, but feel free to add 1-2 whisked eggs and decrease the liquid by 1/4 cup.
- I use homemade chicken stock for this stuffing recipe. You can use turkey stock or even veggie stock, if you need to keep this stuffing vegetarian.
- If you need a Gluten-Free Stuffing, just use your favorite gluten-free bread.
- Fresh thyme is optional, but adds so much flavor.
- I prefer my whole wheat bread for this stuffing, but you can use any bread (or mixtures of bread) for this Bread Stuffing.
- Leftover Stuffing keeps in the fridge for 3-4 days. Use leftover stuffing in Thanksgiving Egg Rolls, or break up the baked stuffing and toast up in the oven and serve as croutons over a salad.
More Classic Thanksgiving Recipes
Or check out my full collection of Thanksgiving Recipes to prepare a feast your family will love!
The Best Stuffing Recipe
Ingredients
- 1/4 cup butter plus more for greasing pan
- 1 large onion diced
- 3 celery stalks chopped
- 3 sprigs fresh thyme leaves stems discarded
- 1 pound bread cubed
- 2 cups chicken stock
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
Prepare Bread Cubes
- Slice bread into 1 inch cubes and arrange on baking sheet. Allow bread to dry out for 3-12 hours.
Classic Stuffing Recipe
- Grease a 8x8 or 2 quart baking dish with butter. Preheat oven to 350 degrees.
- Melt 1/4 cup (or 1/2 stick) butter in large heavy-bottomed skillet, over medium-low heat.
- Add onions, celery, and fresh thyme leaves to skillet. Season with a pinch of salt and pepper.
- Saute veggies until softened slightly, about 7 minutes.
- Place dried out bread into large mixing bowl. Add in sauteed veggies and another pinch of salt and pepper. Toss well.
- Add in chicken stock, 1 cup at a time, and toss until bread cubes are moistened completely. You want the bread to be wet and softened, but not drenched in liquid or soggy.
- Pour prepared stuffing into prepared baking dish and cover with foil.
- Bake at 350 degrees for 40 minutes covered. Remove foil and bake for an additional 20 minutes.
Notes
- This recipe can easily be doubled.
- This is an EGG-FREE Stuffing Recipe. You will not need an egg to bind together this bread stuffing as there is enough stock added, but feel free to add 1-2 whisked eggs and decrease the liquid by 1/4 cup.
- I use homemade chicken stock for this stuffing recipe. You can use turkey stock or even veggie stock, if you need to keep this stuffing vegetarian.
- If you need a Gluten-Free Stuffing, just use your favorite gluten-free bread.
- Fresh thyme is optional, but adds so much flavor.
- I prefer my whole wheat bread for this stuffing, but you can use any bread (or mixtures of bread) for this Bread Stuffing.
Kristen Chidsey
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I never thought about freezing the bread cubes in advance – what a great idea! This looks great – can’t wait to try it.
I am so glad that tip helped Mary Ann! I hope you enjoy!
This stuffing recipe is incredible! We will definitely be making it for Thanksgiving this year!
I am so glad it will be part of your family Thanksgiving!
Looks delicious! Got me super hungry for Thanksgiving now!
Thanks Karly