Name: Classic Bread Stuffing from Scratch
Prep time: 25 min
Cook time: 90 min
Total time: 115 min
Yield: 16
Cuisine: International
Ingredients: 2 lb hearty french bread or hearty sandwich bread, cut into 3/4-inch cubes; 2 ½–4 ½ cups low-sodium chicken broth; 3 large eggs; 1 tsp salt, more or less to taste; ½ tsp freshly ground black pepper; 1 cup unsalted butter, diced into 1 Tbsp pieces; 2 cups chopped yellow onion; 2 cups chopped celery; 2 tsp minced garlic; ⅓ cup chopped fresh parsley; 2 ½ tbsp chopped fresh sage, or 2 1/2 tsp dried; 1 ½ tbsp chopped fresh thyme, or 1 1/2 tsp dried; 1 tbsp chopped fresh rosemary, or 1 tsp dried, crushed; 1 tsp dried marjoram

Classic Bread Stuffing from Scratch

A rich, homemade bread stuffing made with crusty French bread, plenty of butter, and a fragrant blend of fresh herbs and vegetables.

Prep25 min

Cook1h 30m

Total1h 55m

DifficultyMedium

Servings16

This stuffing is everything a holiday side dish should be: hearty, buttery, and packed with flavor from fresh sage, thyme, and rosemary. The bread cubes are dried in the oven until crisp, then soaked in a savory mixture of chicken broth, eggs, and sautéed onions and celery.

Baked until golden and tender, this stuffing is a perfect companion to roast turkey or chicken. You can adjust the broth to your preferred moisture level, and the leftovers are just as delicious.

Method

Preheat the oven to 250°F. Spread the bread cubes evenly on two 18x13-inch rimmed baking sheets.
Bake for 45–60 minutes, tossing the bread 3 times and rotating the pans, until the cubes are nearly completely dry. Let cool. Then increase the oven temperature to 375°F and move the rack to the center.
In a liquid measuring cup, whisk together 2 1/2 cups of the chicken broth with the eggs, salt, and pepper until well combined. Set aside.
Melt the butter in a 12-inch skillet over medium heat. Add the celery and onion and sauté until tender, about 10–12 minutes. Add the garlic and cook for 1 more minute.
In an extra-large mixing bowl, combine the dried bread cubes with the parsley, sage, thyme, rosemary, and marjoram. Pour in the sautéed vegetable mixture and drizzle the broth-egg mixture over the top, then toss immediately.
Gradually add more chicken broth, tossing as you go, until the bread pieces are just moistened through.
Transfer the mixture into a greased 13x9-inch baking dish and spread it evenly. Cover with foil and bake at 375°F for 30 minutes. Remove the foil and continue baking until cooked through, about 15–25 minutes more. For extra browning, you can broil briefly — but watch it carefully.

💡 Tips

For a make-ahead option, prepare the stuffing up to step 6, cover, and refrigerate. Add about 10 extra minutes of covered baking time.
If using dried herbs instead of fresh, reduce the amount by about two-thirds as specified in the ingredient notes.
To test if the stuffing is done, insert a knife in the center; if it comes out hot, it’s ready.

Inspired by a recipe from Cooking Classy

Classic Bread Stuffing from Scratch

Ingredients

Method

💡 Tips

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