Very few dishes capture the essence of holiday meals like traditional bread stuffing. This version focuses on the fundamental combination of celery and onions with day-old bread for perfect texture. You can prepare it as a standalone side dish or use it to stuff poultry.
Why This Recipe Works
- Using day-old bread creates the ideal texture that absorbs flavors without becoming mushy, ensuring each bite maintains structural integrity while delivering maximum taste from the vegetable and herb mixture.
- Sautéing celery and onions until fully softened develops their natural sweetness and eliminates raw flavors, creating a balanced foundation that complements rather than overwhelms the other ingredients in the stuffing.
- The combination of poultry seasoning with fresh parsley provides layered herbal notes that enhance without dominating, allowing the primary ingredients to shine while adding complexity to each serving.
- Baking in a shallow dish promotes even browning and crispy edges while maintaining a moist interior, achieving the textural contrast that defines exceptional stuffing with consistent results every time.
- Chicken broth added gradually allows precise moisture control, ensuring the final product reaches your preferred consistency without risking sogginess or dryness in the finished dish.
Ingredients
- 12 cups day-old bread cubes (1-inch pieces)
- 1 cup unsalted butter
- 2 large yellow onions, diced
- 4 celery stalks, diced
- 3 cloves garlic, minced
- 2 tbsp poultry seasoning
- 1/2 cup fresh parsley, chopped
- 2 1/2 cups chicken broth
- 2 large eggs, beaten
- 1 1/2 tsp salt
- 1 tsp black pepper
Equipment Needed
- Large baking sheet
- Large skillet
- Mixing bowls
- 9×13 inch baking dish
- Cutting board and chef’s knife
- Measuring cups and spoons
- Wooden spoon or spatula
Instructions
Prepare the Bread Base
Spread 12 cups of day-old bread cubes in a single layer on a large baking sheet. If your bread is fresh, toast it in a 300°F oven for 15 minutes until slightly dried but not browned. This step creates the foundation for proper texture absorption. Day-old bread works best because it has lost some moisture naturally, allowing it to soak up the broth and butter without disintegrating. The cubes should measure approximately 1-inch for even cooking and consistent texture throughout the stuffing. Avoid using very dense breads like sourdough for this recipe as they may not absorb liquids properly. This preparation ensures your stuffing will have the ideal balance of moist interior and structured bite.
Sauté Vegetables
Melt 1 cup of unsalted butter in a large skillet over medium heat. Add 2 diced yellow onions and 4 diced celery stalks, cooking for 12-15 minutes until completely softened and translucent. Stir frequently to prevent browning during this stage. The vegetables should release their natural juices and become tender without developing color. Add 3 minced garlic cloves during the final 2 minutes of cooking, stirring constantly until fragrant. Properly cooked vegetables form the flavor foundation of your stuffing, so don’t rush this step. The onions should lose their sharpness and the celery should become tender enough to cut with a wooden spoon. This slow cooking process develops the sweet, mellow flavors that define classic stuffing.
Combine Dry Ingredients
Transfer the dried bread cubes to a large mixing bowl. Add the sautéed vegetable mixture directly from the skillet, including all the butter and juices. Sprinkle 2 tablespoons of poultry seasoning, 1/2 cup chopped fresh parsley, 1 1/2 teaspoons salt, and 1 teaspoon black pepper over the bread and vegetables. Use your hands or a large spoon to mix thoroughly, ensuring every bread cube gets coated with the seasoning mixture. The herbs should distribute evenly throughout the stuffing base. If you prefer stronger herbal notes, you can increase the poultry seasoning by an additional teaspoon at this stage. This mixing process ensures consistent flavor in every bite of the finished stuffing.
Add Wet Ingredients
Pour 2 1/2 cups of chicken broth gradually over the bread mixture while tossing continuously. Start with 2 cups, then assess the moisture level before adding the remaining broth. The bread should feel moist but not swimming in liquid. Add 2 beaten eggs and mix thoroughly until all ingredients combine evenly. The eggs act as a binding agent that helps the stuffing hold its shape during baking. For best results, use room temperature broth rather than cold directly from the refrigerator. The ideal consistency should resemble moist sand that holds together when squeezed lightly in your hand. Proper moisture balance prevents dry stuffing while avoiding a mushy texture.
Bake to Perfection
Transfer the stuffing mixture to a greased 9×13 inch baking dish, spreading it evenly without packing it down tightly. Cover with aluminum foil and bake at 350°F for 30 minutes. Remove the foil and continue baking for another 20-25 minutes until the top develops a golden-brown crust and the edges appear crispy. The internal temperature should reach 165°F when measured with an instant-read thermometer. For extra crispy topping, switch to broil for the final 2-3 minutes, watching carefully to prevent burning. The finished stuffing should hold its shape when scooped while offering contrasting textures between the crispy top and moist interior layers.
Tips and Tricks
For the best bread texture, cut your loaf into 1-inch cubes and leave them uncovered overnight rather than using freshly baked bread. This drying process creates the ideal absorption capacity while maintaining structural integrity. If you’re short on time, spread fresh bread cubes on a baking sheet and toast at 250°F for 45 minutes, stirring occasionally, until they feel dry but haven’t developed color. The type of bread significantly impacts your final result – French or Italian bread works well for lighter stuffing, while whole wheat adds nutty flavor and firmer texture.
When sautéing vegetables, take the full time needed to cook them until completely softened. Under-cooked celery and onions can create unpleasant crunchy bits in your finished stuffing and may release excess moisture during baking. For enhanced flavor, consider adding a splash of white wine to the vegetables during the last minute of cooking, allowing it to reduce completely before combining with the bread. If you prefer deeper flavor, cook the vegetables until they develop light golden color rather than staying purely translucent.
Moisture control represents the most challenging aspect of stuffing preparation. The exact amount of broth needed varies depending on your bread type and how dry it became during preparation. Always add broth gradually, mixing thoroughly between additions until the bread feels moistened throughout but no visible liquid pools at the bottom of your bowl. For extra assurance, prepare an additional 1/2 cup of broth to have available during baking if the stuffing appears too dry after the first 20 minutes. The eggs contribute to binding but don’t significantly affect moisture levels, so focus on broth quantity for texture adjustment.
Baking temperature and time require attention to achieve the perfect balance between moist interior and crispy exterior. If your stuffing appears to be browning too quickly, cover it with foil earlier in the baking process. For extra crispness, bake in a shallower dish or divide the mixture between two 8×8 inch pans to increase surface area. Always allow the stuffing to rest for 10-15 minutes after removing from the oven – this allows the starches to set properly and makes serving cleaner. Leftover stuffing reheats well at 325°F for 20 minutes covered with foil.
Recipe Variations
- For sausage stuffing, brown 1 pound of breakfast sausage in the skillet before cooking vegetables. Drain excess fat, then proceed with the vegetable cooking step using the rendered fat instead of some butter. The sausage adds rich, savory flavor and protein, making the stuffing more substantial. Use mild or hot sausage depending on your preference, crumbling it finely for even distribution. Reduce salt slightly since sausage typically contains seasoning already.
- Create mushroom stuffing by adding 8 ounces of chopped cremini mushrooms to the vegetable sauté. Cook until the mushrooms release their liquid and become tender, about 8-10 minutes additional cooking time. The mushrooms contribute earthy, umami flavors that complement the celery and onions beautifully. For enhanced mushroom flavor, use a combination of cremini and shiitake varieties. This variation works particularly well for vegetarian meals when prepared with vegetable broth.
- For apple and herb stuffing, add 2 diced apples (peeled) during the last 5 minutes of vegetable cooking. Use Granny Smith for tartness or Honeycrisp for sweetness based on your preference. Increase fresh herbs by adding 1 tablespoon each of fresh sage and thyme along with the parsley. The apples provide subtle sweetness and moisture that balances the savory elements. This variation pairs exceptionally well with pork dishes or as a standalone autumn side.
- Make cornbread stuffing by replacing half the bread cubes with crumbled day-old cornbread. The cornbread adds slight sweetness and different texture while absorbing flavors beautifully. Reduce salt slightly since cornbread often contains salt already. This Southern-inspired variation benefits from the addition of 1/2 teaspoon smoked paprika to complement the corn flavor. The finished stuffing will have a more cake-like texture than traditional versions.
- For gluten-free stuffing, use gluten-free bread cubes and ensure your poultry seasoning and broth are certified gluten-free. Gluten-free bread often requires less liquid, so start with 1 1/2 cups broth and add more as needed. The texture will be slightly different but equally delicious. Adding 1/4 cup ground flaxseed can help with binding if the eggs aren’t sufficient. Bake as directed, checking for doneness at the lower end of the time range.
Frequently Asked Questions
Can I prepare stuffing ahead of time?
Yes, you can assemble the stuffing completely up to 24 hours in advance. Prepare through the mixing stage, then transfer to your baking dish, cover tightly with plastic wrap, and refrigerate. When ready to bake, remove from refrigerator 30 minutes before cooking to take the chill off, then bake as directed, adding 5-10 minutes to the covered baking time since it starts cold. The texture may be slightly denser but equally flavorful. Do not add the broth until you’re ready to bake if preparing more than 8 hours ahead, as the bread may become too soggy.
What’s the difference between stuffing and dressing?
The terms often get used interchangeably, but technically stuffing refers to the mixture when cooked inside poultry, while dressing describes the same preparation baked separately in a dish. This recipe works perfectly for either application. If using to stuff poultry, prepare the mixture but reduce broth by 1/2 cup since it will absorb juices from the bird. Stuff loosely just before roasting, and ensure the stuffing reaches 165°F internally for food safety. Baking separately as dressing often yields better texture control and more consistent results.
Can I make this recipe vegetarian?
Absolutely. Replace chicken broth with vegetable broth and use plant-based butter. The flavor profile will shift slightly but remain delicious. For enhanced umami flavor without meat, add 2 tablespoons of nutritional yeast to the dry ingredients or include 1/2 cup of toasted walnuts for texture. Vegetable broth tends to be less salty than chicken broth, so you may need to adjust salt accordingly. The cooking method and timing remain identical to the standard version, producing a satisfying vegetarian side dish.
Why did my stuffing turn out dry?
Dry stuffing typically results from insufficient liquid, over-baking, or bread that was too dry initially. The bread should feel moist but not saturated before baking. If your stuffing seems dry after baking, sprinkle 1/4 to 1/2 cup additional warm broth over the top and return to the oven for 5 minutes covered. Using a reliable oven thermometer ensures accurate temperature since ovens often run hot. For future preparations, increase broth by 1/4 cup and check for doneness 5 minutes earlier than the recipe suggests to prevent over-drying.
Can I freeze leftover stuffing?
Yes, stuffing freezes well for up to 3 months. Cool completely, then portion into airtight containers or freezer bags, removing as much air as possible. Thaw in the refrigerator overnight before reheating. To reheat, place in a baking dish, add 2 tablespoons broth per cup of stuffing, cover with foil, and bake at 325°F for 25-30 minutes until heated through. The texture may be slightly softer after freezing but remains flavorful. Freezing individual portions makes quick meals convenient throughout the holiday season.
Summary
This bread stuffing combines simple ingredients with precise technique for consistent results. The method emphasizes proper vegetable cooking, moisture control, and baking timing. Variations allow customization while maintaining the classic foundation. Follow the specific instructions for texture perfection.
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
