I absolutely love this bread stuffing recipe because it brings the warm, comforting flavors of home right to your table. Whether you’re making it for a holiday feast or just a cozy weeknight dinner, you’ll find that it has the perfect balance of crispy edges and soft, flavorful center—something that really makes stuffing special. I discovered this recipe years ago and it quickly became a staple in my kitchen for its simplicity and adaptability.
This bread stuffing recipe is super forgiving and lets you customize with whatever add-ins you like—nuts, fruit, or even sausage. Plus, it’s great for using up leftover bread, so it feels both comforting and smart to make. Trust me, once you try this, your family will go crazy for it, especially when you get that golden-brown top just right!
Why You’ll Love This Recipe
- Perfect Texture: Crispy on top with a moist, tender inside every time.
- Flexible Ingredients: Easily customize with nuts, fruits, or meats to suit your taste.
- Great for Leftovers: A smart way to use crusty bread and avoid waste.
- Family Favorite: My go-to stuffing that always gets rave reviews at the dinner table.
Ingredients You’ll Need
The ingredients in this bread stuffing recipe come together so well to create layers of flavor and texture that truly shine. Using crusty bread gives a great base, while fresh herbs and aromatics make it taste fresh and bright. A few simple pantry staples have a big flavor impact here, so I always recommend picking the best quality you can find.
- Crusty Bread: I prefer sourdough or any crusty loaf for that perfect chew and crunchy edges.
- Cooking Spray: Helps prevent sticking in your baking dish without adding extra flavor.
- Unsalted Butter: Essential for that rich base flavor and silky sautéed veggies.
- Yellow Onion: Adds sweetness and depth—make sure it’s finely diced!
- Kosher Salt: For seasoning throughout and balancing the flavors perfectly.
- Celery: Provides that classic crunch and freshness stuffing needs.
- Fresh Herbs: I love using sage and thyme, but oregano works well too—use whatever you have fresh.
- Eggs: These bind everything together nicely so your stuffing holds its shape.
- Broth: Low sodium chicken or veggie broth works best—you control the salt, and it adds moisture.
- Optional Mix-Ins: Nuts, apples, dried fruit, and cooked sausage or ground meat—these turn basic stuffing into a crowd-pleaser!
Note: Exact ingredients and measurements are listed in the recipe card below.
Variations
I love how customizable this bread stuffing recipe is. Over the years, I have played around with different add-ins depending on the season or what’s in my fridge, and it always turns out delicious. I encourage you to experiment and make this recipe truly your own!
- With Sausage: Adding cooked sausage gives the stuffing a hearty, savory boost that my family can’t get enough of.
- Fruit and Nut Mix: Toss in some diced apples and toasted pecans for a gentle sweetness and crunch that brightens the dish.
- Vegetarian Version: Skip the meat and load up on mushrooms and extra herbs for rich flavor without the protein.
- Gluten-Free: Use gluten-free bread and broth for a safe, tasty version that doesn’t feel like a compromise.
How to Make Bread Stuffing Recipe
Step 1: Toast Your Bread
Start by cutting or tearing your crusty bread into roughly 1-inch pieces. Spread them evenly on two baking sheets, then toast at 350°F for about 10 minutes. Give the bread a good stir so it browns evenly, and if you’re using nuts, sprinkle them on now to toast alongside the bread for 8–10 more minutes. This step is key—it dries out the bread so your stuffing won’t turn soggy later, and it adds that wonderful toasted flavor I love.
Step 2: Sauté Onion, Celery, and Herbs
While the bread toasts, melt butter in a large skillet over medium heat. Add diced onion along with half the salt and cook until softened, about 5 minutes. Then add diced celery, fresh herbs, and your optional fruit (like diced apple or dried cranberries). This mixture smells incredible as it cooks—stir occasionally for another 5 minutes until everything is tender and fragrant.
Step 3: Combine Everything
Transfer your sautéed veggies and herbs to a large mixing bowl and add the toasted bread, beaten eggs, remaining salt, and any cooked meat you want to include. Pour in 2 to 4 cups of broth depending on how moist you want your stuffing. I usually start with 3 cups and add more if it looks dry. Gently fold everything together to evenly moisten the bread, but be careful not to overmix—you want to keep some texture!
Step 4: Bake to Perfection
Pour the mixture into a greased 9×13-inch baking dish, spreading it out evenly. Cover tightly with foil and bake at 400°F for 30 minutes. Then uncover and bake an additional 15 to 20 minutes until the top is beautifully golden and crisp. This finishing step is where the magic happens—crispy edges with tender, flavorful stuffing inside. Let it rest 10 minutes before serving to set perfectly.
Pro Tips for Making Bread Stuffing Recipe
- Bread Choice Matters: I always use day-old crusty bread—it holds up better and toasts nicely without turning mushy.
- Broth Control: Add broth gradually; it’s easier to add more for moistness than fix a soggy mess.
- Don’t Skip the Rest: Letting your stuffing cool slightly after baking allows it to set and slice cleanly.
- Cover While Baking: The foil keeps moisture in during the initial bake so the inside stays tender.
How to Serve Bread Stuffing Recipe
Garnishes
I like to garnish this bread stuffing recipe with a sprinkling of fresh chopped parsley or a few whole sage leaves for a pop of color and fresh aroma. Sometimes, I even add a few toasted nuts on top after baking for extra crunch and visual appeal.
Side Dishes
This stuffing pairs beautifully with roasted turkey or chicken, but I also love serving it alongside roasted vegetables like Brussels sprouts or green beans. For a holiday meal, mashed potatoes and cranberry sauce make the perfect complements.
Creative Ways to Present
For special occasions, I’ve baked this bread stuffing recipe inside hollowed-out squashes or small pumpkins for a festive look. Another fun idea is making individual servings in mini cast iron skillets or ramekins—everyone loves their own crispy, personalized portion!
Make Ahead and Storage
Storing Leftovers
After your meal, I recommend storing leftover bread stuffing in an airtight container in the fridge where it keeps well for about 3 to 4 days. I find that stuffing actually tastes even better the next day once the flavors settle in.
Freezing
To freeze, place cooled stuffing in a freezer-safe container or heavy-duty freezer bag and label it. I’ve had great success freezing for up to 3 months—just thaw overnight in the refrigerator before reheating. It’s a lifesaver for meal prep or holiday leftovers!
Reheating
Reheat leftover bread stuffing covered with foil at 350°F until warmed through, about 20 minutes depending on portion size. To bring back some crispiness, I uncover it for the last 5 minutes or pop individual servings under the broiler very briefly. It’s the perfect way to breathe new life into leftovers.
FAQs
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Can I make this bread stuffing recipe ahead of time?
Absolutely! You can assemble your bread stuffing the day before and keep it covered in the fridge. When you’re ready, just bake it as directed—possibly adding a few extra minutes if it’s cold from the fridge to ensure it’s heated through.
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What’s the best bread to use for this stuffing?
I recommend using a sturdy, crusty bread like sourdough or French bread that’s at least a day old. Fresh bread tends to get mushy and doesn’t toast as well, which can affect the texture of your stuffing.
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Can I make this bread stuffing recipe vegetarian?
Yes! Just use vegetable broth instead of chicken or turkey broth, and skip any meat add-ins. You can enhance flavor by adding mushrooms, extra herbs, and nuts or dried fruit for more texture and complexity.
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How do I get the top of my stuffing crispy?
To get that perfect crispy top, bake the stuffing covered for the first part of the cooking time, then uncover and bake until golden. Make sure to spread it in an even layer and avoid overcrowding the dish, so it bakes nicely.
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Can I use homemade broth for this recipe?
Definitely! Homemade broth adds incredible depth and richness that store-bought versions sometimes lack. Just make sure it’s low sodium so you can control the saltiness of your stuffing during preparation.
Final Thoughts
This bread stuffing recipe has become one of my favorite ways to add warmth and joy to any meal. It’s easy enough to whip up anytime but special enough for holidays, and the way it fills the kitchen with comforting aromas is unbeatable. I hope you’ll give it a try—once you do, I bet it’ll become a kitchen classic in your home, just like it did in mine.
PrintBread Stuffing Recipe
This classic Bread Stuffing recipe features crusty sourdough bread toasted to perfection and mixed with sautéed onions, celery, fresh herbs, and optional add-ins like nuts, fruit, or cooked sausage. Moistened with savory broth and baked until golden and crispy on top, this stuffing is a perfect side dish for holiday meals or comforting family dinners.
- Prep Time: 15 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 35 minutes
- Yield: Serves 8
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
For the Stuffing:
- 1 (about 1 pound) loaf crusty bread, such as sourdough
- Cooking spray
- 6 tablespoons (3/4 stick) unsalted butter
- 1 large yellow onion, diced (about 2 cups)
- 1 teaspoon kosher salt, divided
- 3 medium stalks celery, diced (about 1 1/2 cups)
- 2 tablespoons finely chopped fresh sage, thyme, or oregano leaves, or a combination
- 2 large eggs, lightly beaten
- 2 to 4 cups low-sodium chicken, turkey broth, or vegetable broth
Optional Mix-Ins:
- 1 cup coarsely chopped walnuts, almonds, pecans, or other nuts
- 1 diced large apple, or 1 cup raisins, dried cranberries, or other diced dried fruit
- 1 pound sausage (casings removed), ground beef, ground turkey, or ground chicken, cooked and crumbled
Instructions
- Prepare the Bread: Arrange 2 racks to divide the oven into thirds and preheat to 350°F. Cut or tear the bread into 1-inch pieces (about 8 cups). Spread evenly onto 2 rimmed baking sheets. Bake for 10 minutes, then stir and spread again. If using nuts, sprinkle 1 cup of chopped nuts over the bread. Bake another 8-10 minutes until bread is dry and nuts toasted. Remove and cool.
- Increase Oven Temperature: Raise the oven temperature to 400°F. Coat a 9×13-inch or 3 to 4-quart baking dish with cooking spray.
- Sauté Vegetables and Fruit: Melt butter in a large frying pan over medium heat. Add diced onion and 1/2 teaspoon kosher salt; cook until softened, about 5 minutes. Add celery, fresh herbs, and if using, diced apple or dried fruit. Cook, stirring occasionally, until celery is tender, about 5 more minutes. Transfer mixture to a large bowl.
- Combine Ingredients: Add toasted bread and nuts; stir in beaten eggs and remaining 1/2 teaspoon kosher salt. If desired, add cooked ground meat. Pour 2 to 4 cups of broth evenly over the stuffing and fold gently to moisten. Use 2-3 cups broth for drier stuffing or 3-4 cups for moister stuffing.
- Bake Stuffing: Transfer the mixture to the prepared baking dish, spreading evenly. Cover tightly with aluminum foil. Bake for 30 minutes. Remove foil and bake uncovered for an additional 15 to 20 minutes until the top is crispy and golden brown. Let cool for 10 minutes before serving.
Notes
- For a vegetarian version, use vegetable broth and omit any meat add-ins.
- Using day-old or slightly stale bread helps the stuffing absorb broth better without becoming mushy.
- You can prepare the stuffing mixture a day in advance and refrigerate before baking.
- Adjust herbs to taste; a combination of sage and thyme is traditional.
- If adding sausage or ground meat, make sure it is fully cooked and crumbled before mixing.
