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    Old Fashioned Bread Stuffing

    Side Dishes October 9, 2021 | By Kristen Chidsey | 18 Comments | *This post may contain affiliate links. Read my disclosure policy.

    Jump to Recipe
    This is the best recipe for Stuffing! It is a classic bread stuffing recipe made with bread cubes, sauteed onions, celery, and butter. Easy to make and compliments any main course perfectly. Add this to your Thanksgiving dinner recipes!

    Old Fashioned Bread Stuffing is a classic recipe for stuffing made with bread cubes, sauteed onions, celery, and butter. This simple stuffing is easy to make, can be adapted to accommodate food allergies, and compliments any main course perfectly. 

    Serve Bread Stuffing with Roasted Turkey, Mashed Potatoes, and Green Beans Casserole for a perfect holiday feast!

    Classic Stuffing served on plate next to celery


    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.

    Notes on Ingredients

    Ingredients for bread stuffing on counter.
    • Bread: You can use any bread you like for this recipe. Wheat bread, white bread, or even gluten-free bread.
    • Butter: For the richest, classic stuffing, butter is a must! Use unsalted butter so that you can control the sodium content in the stuffing.
    • Celery and Onions: This is the classic base for bread stuffing. Use yellow or white onions, not red or sweet onions when making stuffing.
    • Chicken Stock: I recommed using homemade chicken stock for the richest flavor, but any good-quality store-bought brand will work. You can also opt to use turkey stock or even vegetable broth.
    • Seasonings: Salt and pepper are the only seasonings needed to make classic bread stuffing. However, I love adding fresh thyme leaves as it instensifies the flavor and pairs beautifully with roast pork, chicken, and turkey.

    How To Make Bread Stuffing

    Step One: Dry Out Bread

    A key step to making the best stuffing is to allow the bread to dry out, or become a bit stale so that it can absorb all the liquid and seasonings.

    To do this, I plan to cube my bread the night before I intend to make stuffing. Then I lay out the cubed bread on a sheet pan, cover it with a clean kitchen towel, and leave it out on the counter overnight. The bread will dry out overnight, making it perfect to prepare the stuffing.

    If you don't have the time, or maybe you have dogs or cats that would not leave your bread untouched, you can dry out your bread in a 300-degree F oven for about 15-20 minutes.

    Step Two: Saute Onions and Celery

    When you are ready to prepare the stuffing, melt the butter in a large saute pan over medium-low heat. Add in the minced onion, diced celery, and thyme leaves if using, and saute for several minutes until the onions begin to soften. Season with a bit of salt and pepper.

    Softened Celery and Onions in Saute Pan.

    Step Three: Combine

    Once the bread is dried out and the onions and celery are sauteed, it is time to mix up the stuffing.

    In a large mixing bowl, combine the bread cubes, sauteed onion, and celery mixture. Add in a bit of 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.

    Stuffing mixture in glass mixing bowl.

    Step Four: Bake

    Transfer the bread mixture to a buttered baking dish and cover with foil. Bake for 40 minutes and then remove the foil and bake for another 15-20 minutes, or until the top is golden.

    Traditional Stuffing Recipe in glass baking dish.

    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 the stuffing recipe as directed up to baking. Cover with foil and place the prepared stuffing in the refrigerator for up to 3 days in advance. When ready to bake, remove the dish from the refrigerator while the oven preheats and bake as directed.

    Leftover Stuffing

    Leftover Stuffing can be stored in an airtight container in the refrigerator for 3-4 days. You can also freeze leftover stuffing in an airtight freezer-safe container for up to 3 months in the freezer.

    To reheat leftover stuffing, place individual serving on a heat-safe plate and cover with a damp paper towel. Microwave for 1-2 minutes until warmed through. Alternatively, bake leftover stuffing, covered with foil at 325 degrees F until warmed through.

    While I love to eat plain leftover stuffing, it is also delicious featured in Thanksgiving Egg Rolls. Another favorite use for leftover stuffing is to break up the baked stuffing and toast under the broiler on a sheet pan. Use as flavorful croutons.

    Recipe FAQs

    What Type of Bread is Best for Homemade Stuffing?

    You can use just about any type of bread you like to make homemade stuffing. In fact, a variety of bread gives the stuffing added layers of flavor. One of my favorite money-saving tips is to freeze leftover pieces of bread, rolls, buns, etc in a large freezer-safe bag in the weeks leading up to the holidays. I can pull that bread out from the freezer the day before I intend to make stuffing, and let it defrost and dry out on a sheet pan overnight.

    Doesn't stuffing usually have eggs in it?

    Typically, but due to family dietary issues and reader requests, I have created 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 ¼ cup if you want to use eggs in your stuffing.

    Can I make gluten-free stuffing?

    Absolutely! If you need Gluten-Free Stuffing, just use your favorite gluten-free bread. The results will be delicious.

    Homemade Stuffing Video

    For a step-by-step video process with my tips, check out my Stuffing Recipe Video on YouTube.

    Stuffing on a plate with title text overlay.

    More Classic Thanksgiving Side Dish Recipes

    • Broccoli Cheese Rice Casserole
    • Sweet Potato Casserole
    • Perfect Mashed Potatoes
    • Cranberry Orange Sauce
    • Homemade Applesauce
    • Roasted Brussels Sprouts

    Or check out my full collection of Thanksgiving Recipes to prepare a feast your family will love!

    If you enjoyed this recipe for Classic Bread Stuffing, please be sure to leave a comment and rating below.

    Classic Bread Stuffing dished out on plate.

    The Best Stuffing Recipe

    An Old Fashioned Bread Stuffing is a classic recipe for stuffing made with bread cubes, sauteed onions, celery, and butter.
    4.97 from 28 votes
    Print Pin Rate
    Course: Side Dish
    Cuisine: American
    Prep Time: 10 minutes minutes
    Cook Time: 1 hour hour 10 minutes minutes
    Total Time: 1 hour hour 20 minutes minutes
    Servings: 8
    Calories: 235kcal
    Author: Kristen Chidsey

    Ingredients

    • ¼ 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
    • ½ teaspoon kosher salt
    • ¼ teaspoon black pepper
    Prevents your screen from going dark while preparing the recipe.

    Instructions

    • Cut the bread into 1-inch cubes and arrange it onto a baking sheet. Allow the bread to dry out for 3-12 hours. 
    • Grease an 8x8 or 2-quart baking dish with butter. Preheat oven to 350 degrees F.
    • Melt ¼ cup (or ½ stick) butter in a large heavy-bottomed skillet, over medium-low heat. 
    • Add onions, celery, and fresh thyme leaves to the skillet. Season with a pinch of salt and pepper. Saute veggies until softened slightly, about 7 minutes. 
    • Place the bread cubes in a large mixing bowl. Add in the sauteed veggies and another pinch of salt and pepper. Toss well.
    • Add in the 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. You may not use all the liquid.
    • Pour the prepared stuffing into the prepared baking dish and cover with foil.
    • Bake at 350 degrees for 40 minutes covered. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden.

    Notes

    Doubling the Recipe: This recipe can easily be doubled, simply double the ingredients and baking in a 9x13 pan. The baking time will remain the same. 
    Bread: Use any bread or mixture of bread you like. For gluten-free stuffing, just use your favorite gluten-free bread.
    Chicken Stock: Use chicken broth, turkey broth, or even vegetable broth. 
    Thyme: Fresh thyme is optional but adds so much flavor. 
    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 ¼ cup.
    Storage: Leftover Stuffing can be stored in an airtight container in the refrigerator for 3-4 days. You can also freeze leftover stuffing in an airtight freezer-safe container for up to 3 months in the freezer. To reheat leftover stuffing, place individual serving on a heat-safe plate and cover with a damp paper towel. Microwave for 1-2 minutes until warmed through. Alternatively, bake leftover stuffing, covered with foil at 325 degrees F until warmed through.

    Nutrition

    Calories: 235kcal | Carbohydrates: 32g | Protein: 7g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 17mg | Sodium: 588mg | Potassium: 232mg | Fiber: 2g | Sugar: 5g | Vitamin A: 260IU | Vitamin C: 2.7mg | Calcium: 94mg | Iron: 2.3mg
    Liked this Recipe? Tag me Today!Snap a picture and tag #amindfullmom on Instagram - I would love to see!

     

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    About Kristen Chidsey

    Hi, I am Kristen, creator of A Mind "Full" Mom. I believe that making a wholesome family meal does not need to be hard or expensive! I love nothing more than to share with you delicious solutions for your hungry family.

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    1. Michelle

      April 07, 2023 at 1:05 pm

      A tiny bit confused: How many cups of cubes bread? The recipe does not say

      Reply
      • Kristen Chidsey

        April 07, 2023 at 3:18 pm

        Hi Michelle. A 16 ounce (or 1 pound) loaf of bread yields about 4.5 cups of bread cubes. Enjoy!

        Reply
    2. Sharon

      December 14, 2020 at 5:33 pm

      5 stars
      Made this today. Had made croutons from a homemade loaf of bread that wasn’t up to my standards but tasted great. Simple and delicious. Thank you.

      Reply
      • Kristen Chidsey

        December 15, 2020 at 7:57 am

        What a great use for your bread! So glad you enjoyed this recipe Sharon!

        Reply
    3. Carole Mesken

      November 20, 2020 at 2:52 am

      This recipe teamed up with your Mums baked potato casserole will be on my weekend family dinner all the time - great ideas you share - thank you

      Reply
      • Kristen Chidsey

        November 20, 2020 at 7:13 am

        I am so glad you love this recipe and the baked potato casserole Carole! Thanks for sharing!

        Reply
        • Darlene Haight

          November 08, 2022 at 1:59 am

          My mom made her stuffing from her dad's recipe; neither ever used eggs. Bread was just stale, & mom would combine half the butter, diced into small pieces, with the bread pieces (never cubed, but torn). The other half of the butter was used to saute the onion & celery, then bread, veggies & chicken or turkey broth were all mixed together with only salt & pepper to taste. Mom would get "mad" because I was always there to snitch pieces of the unbaked or roasted stuffing once it was mixed, because I loved & still love it better before baking although I do love it cooked too!! The majority of the stuffing went into the bird, while the excess was baked in a dish for about 1/2 hour. Yum!! I'm 64, so this recipe dates from at least the depression era, and probably earlier! We are of Pennsylvania Dutch (German) stock in Pa., which may contribute to our cooking method.

          Reply
          • Kristen Chidsey

            November 08, 2022 at 6:58 am

            Hi Darlene! Thank you for sharing this memory with us! My grandparents lived through the depression and in Northeast Ohio, so it would make sense the recipes would be similar. It is just so simple, yet so good!

            Reply
    4. Gail

      December 23, 2019 at 2:39 pm

      How many does this serve? I need stuffing for 12. Sounds delicious!

      Reply
      • Kristen Chidsey

        December 23, 2019 at 2:52 pm

        Hi Gail! This makes 8 side servings. For 12, I would double in case people want seconds! Enjoy and happy holidays!

        Reply
    5. Mary Ann Kelley

      October 31, 2019 at 10:03 am

      I never thought about freezing the bread cubes in advance - what a great idea! This looks great - can't wait to try it.

      Reply
      • Kristen Chidsey

        October 31, 2019 at 10:29 am

        I am so glad that tip helped Mary Ann! I hope you enjoy!

        Reply
    6. Tayler Ross

      October 31, 2019 at 9:45 am

      5 stars
      This stuffing recipe is incredible! We will definitely be making it for Thanksgiving this year!

      Reply
      • Kristen Chidsey

        October 31, 2019 at 10:34 am

        I am so glad it will be part of your family Thanksgiving!

        Reply
    7. Karly

      October 26, 2018 at 10:27 am

      Looks delicious! Got me super hungry for Thanksgiving now!

      Reply
      • Kristen Chidsey

        October 26, 2018 at 11:17 am

        Thanks Karly

        Reply
        • Debbie

          November 21, 2020 at 6:47 am

          5 stars
          Nothing beats papa's stuffing

          Reply
          • Kristen Chidsey

            November 21, 2020 at 7:35 am

            Isn't that the truth?! This recipe really is the best.

            Reply

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    This is the best recipe for Stuffing! It is a classic bread stuffing recipe made with bread cubes, sauteed onions, celery, and butter. Easy to make and compliments any main course perfectly. Add this to your Thanksgiving dinner recipes!

    Meet a Mind "Full" Mom

    A Picture of A Mind"Full"Mom

    Hi! I'm Kristen. I want to welcome you into my kitchen and my REAL, imperfect life. Let me share with you tips and tricks to help you make healthy eating a reality for your family in the chaos of life and on the constraints of a budget. Read more

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    This is the best recipe for Stuffing! It is a classic bread stuffing recipe made with bread cubes, sauteed onions, celery, and butter. Easy to make and compliments any main course perfectly. Add this to your Thanksgiving dinner recipes!

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