The Heart of the Table
This stuffing is my favorite dish. It is not fancy. It is pure comfort. It smells like home and happy noise.
I make it every year. My grandkids fight over the crispy top pieces. That makes my heart smile. Why does this matter? Because food is more than eating. It is a warm hug for your whole family.
A Little Story About Bread
Let me tell you a secret. The bread must be dry. Once, I used soft, fresh bread. Oh my! The stuffing was a mushy mess. I still laugh at that.
Now I dry my cubes for days on the counter. It feels like a little project. Fun fact: This is called “staling” on purpose! It makes room for all that tasty broth. Do you like your stuffing soft or with a crispy bite?
The Magic in the Pan
First, you cook the celery and onion in butter. Doesn’t that smell amazing? It is the best start. Then you add the herbs. Sage and thyme are the stars here.
You mix it all with the bread and broth. Be gentle when you toss it. You want every piece to get a little love. Why does this matter? Taking your time here builds the flavor in every single bite.
Making It Easy on You
This recipe is for a big crowd. But you can cut it in half. Use a smaller dish. It will still be perfect.
You can even make it the day before. Just wrap it tight and keep it cold. Bake it when you are ready. What is your favorite make-ahead dish for a big dinner?
Your Turn in the Kitchen
Now, it is your turn. This recipe is very forgiving. Do not worry about being perfect. Cooking should feel joyful.
Listen to the sizzle. Enjoy the smells. Share it with people you love. That is the real recipe. Tell me, what is the first dish you learned to cook for others?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Unsalted butter | 12 tablespoons (1 ½ sticks) | Plus extra for baking dish |
| Celery ribs | 4 medium | Chopped fine |
| Onions | 2 medium | Minced |
| Fresh parsley leaves | ½ cup | Minced |
| Fresh sage leaves | 3 tablespoons minced | Or 2 teaspoons dried |
| Fresh thyme leaves | 3 tablespoons minced | Or 2 teaspoons dried |
| Fresh marjoram leaves | 1 tablespoon minced | Or 1 teaspoon dried |
| High-quality white sandwich bread | 3 pounds | Slices cut into ½-inch cubes and dried |
| Chicken stock or broth | 5 cups | Low-sodium canned broth is fine |
| Large eggs | 4 | Beaten lightly |
| Table salt | 2 teaspoons | |
| Ground black pepper | 2 teaspoons |
My Favorite Crowd-Pleasing Classic Bread Stuffing
Hello, my dear. Come sit at the table. Let’s talk about stuffing. This recipe is my old friend. It has fed my family for decades. I still make it every single year. The smell fills the whole house with warmth. Doesn’t that smell amazing? It’s simple, honest food. It makes everyone feel at home. I want to share it with you now. You can make it for your own crowd.
First, a very important step. You must dry your bread cubes. It sounds funny, I know. But stale bread soaks up all the good broth. It gives the stuffing perfect texture. If you forget, just toast the cubes in a low oven. (My hard-learned tip: Let those toasted cubes cool completely. Warm bread turns to mush!) Now, are you ready? Let’s begin.
Step 1: Warm your oven to 400 degrees. Now, grab a big skillet. Melt all that lovely butter in it. It will sizzle and pop. Add your chopped celery and onion. Cook them until they are soft and sweet. This takes about ten minutes. Stir them now and then. Then, stir in all your fresh herbs. Parsley, sage, thyme, and marjoram. The kitchen will smell like a holiday. Cook for just one more minute. Then pour it all into a giant bowl.
Step 2: To that big bowl, add your dried bread. Pour in the chicken stock next. Then, gently mix in the beaten eggs, salt, and pepper. Use your clean hands to toss it. Be gentle, like you’re fluffing a pillow. You want every piece to get a little wet. Now, butter your baking dish well. Turn your stuffing mixture into the dish. Spread it out evenly. Quick quiz: Why do we use dried bread? Share below!
Step 3: Cover the dish tightly with foil. Bake it for 25 minutes. This lets everything cook through gently. Then, take off the foil. This is the magic part. Let it bake for 30 more minutes. It will become golden and crispy on top. I still laugh at how we all peek at the oven. Let it cool for just 10 minutes before serving. It needs to settle. You can make it a day ahead, too. Just follow the “Make Ahead” instructions. It’s a lifesaver.
Cook Time: About 1 hour 5 minutes
Total Time: About 1 hour 30 minutes (plus bread drying)
Yield: Serves 16
Category: Holiday, Side Dish
Three Fun Twists on the Classic
Once you know the classic, you can play. Here are my favorite little changes. They make the stuffing new again. Try one next time.
The Savory Sausage Twist: Brown one pound of breakfast sausage first. Use its tasty fat instead of some butter.
The Fruity & Nutty Twist: Add one cup dried cranberries and one cup chopped pecans. It’s sweet, crunchy, and wonderful.
The Cozy Mushroom Twist: Sauté two cups of sliced mushrooms with the onions. Use vegetable broth for a vegetarian version.
Which one would you try first? Comment below!
Serving It Up Just Right
This stuffing is the star of the plate. But it loves good company. I always serve a big spoonful next to the turkey. A little gravy on top is perfect. For color, add some bright green peas or roasted carrots. A simple green salad is nice, too. It cuts through the richness.
What to drink? For the grown-ups, a glass of Chardonnay pairs beautifully. It’s buttery, just like the stuffing. For everyone, sparkling apple cider is my go-to. It’s fizzy and sweet. It feels like a celebration in a glass. Which would you choose tonight?
Keeping Your Stuffing Tasty for Later
Let’s talk about leftovers. This stuffing keeps well. Cool it completely first. Then store it in the fridge for up to four days.
You can freeze it, too. I wrap portions tightly in foil. They last for two months in the freezer. Thaw them in the fridge overnight before reheating.
Reheating is simple. Add a splash of broth to keep it moist. Cover and warm in a 350-degree oven. I once reheated it without broth. It was a bit dry, so I learned my lesson!
Making a big batch saves holiday stress. This matters because good food should be enjoyed, not rushed. Have you ever tried storing it this way? Share below!
Simple Fixes for Common Stuffing Troubles
Is your stuffing too dry? The bread may have been too stale. Just mix in a little warm broth before baking. This ensures a soft, comforting texture.
Is it too soggy? You might have used fresh bread. Always dry your cubes well. I remember when my first stuffing was mushy. The bread wasn’t dry enough!
Does it lack flavor? Do not skip sautéing the onions and celery. This step builds a deep, savory base. Fun fact: cooking them in butter is called “sweating.” It makes all the difference.
Fixing small issues builds your cooking confidence. It also makes the flavors in your meal sing. Which of these problems have you run into before?
Your Quick Stuffing Questions Answered
Q: Can I make it gluten-free? A: Yes! Use your favorite gluten-free bread. Dry the cubes the same way.
Q: How far ahead can I prepare it? A: You can assemble it one day before. Keep it covered in the fridge.
Q: I don’t have fresh herbs. A: Dried herbs work fine. Use the amounts listed in the recipe.
Q: Can I make a smaller amount? A: Absolutely. Just cut all the ingredients in half.
Q: Any optional add-ins? A: Try cooked sausage or chopped apples. They add a nice twist. Which tip will you try first?
From My Kitchen to Yours
I hope you love making this classic stuffing. It fills your home with the best smells. Food is about sharing stories and warmth.
I would love to hear about your cooking adventure. Tell me about your family’s favorite part. Have you tried this recipe? Share your experience in the comments!
Thank you for spending time in my kitchen today. Happy cooking! —Grace Ellington.
Crowd-Pleasing Classic Bread Stuffing
Description
Classic Bread Stuffing for a Crowd
Ingredients
Instructions
- Adjust oven rack to center position and heat oven to 400 degrees. Heat butter in 12-inch skillet over medium-high heat. Add the celery and onion and sauté, stirring occasionally, until softened, about 10 minutes. Stir in parsley, sage, thyme, and marjoram and cook until fragrant, about 1 minute longer. Transfer to a very large mixing bowl.
- Add the dried, cooled bread, stock or broth, eggs, salt, and pepper to the vegetables and toss gently to distribute dry and wet ingredients evenly. Turn mixture into buttered 15-x 10-inch baking dish.
- Cover with foil and bake for 25 minutes. Remove the foil and continue to bake until golden, about 30 minutes longer. Cool for 10 minutes before serving.
- To Make Ahead: The stuffing can be assembled in the baking dish, then wrapped tightly in plastic wrap and refrigerated for up to 24 hours before baking. To bake, let the stuffing stand at room temperature for 30 minutes. Remove the plastic wrap and proceed to bake as directed in step 3.
Notes
- Drying the bread before making the stuffing is crucial for texture and flavor. If you plan ahead, you can simply leave the bread cubes out on the counter for a few days to become stale. Otherwise, spread them out on baking sheets and dry in a 300-degree oven for 30 to 60 minutes. Let the bread cool before using in the stuffing. You can substitute three 14-ounce bags of plain dried bread cubes for the homemade dried bread cubes, but you’ll need to increase the amount of chicken broth to 7 cups. This recipe can easily be halved and baked in a 13 by 9-inch baking dish for a smaller crowd.