This classic stuffing is made from simple, high-quality ingredients like artisan bread and fresh herbs, with only a few minutes of prep. It’s a comforting, flavorful side that works perfectly for Thanksgiving, Christmas, or any cozy meal.
Stuffing often gets overlooked, but it deserves a spotlight. Spoonfuls of buttery, herby stuffing soaked in savory broth and finished with a golden top are hard to resist—especially when paired with a rich gravy. This straightforward recipe keeps things traditional and delicious without unnecessary fuss.
Why this is the best classic stuffing recipe
- Uses simple, quality ingredients that let the flavors shine
- Easy to assemble—make it right before baking or prepare in advance
- Buttery, fresh herb aroma and flavor
- Crispy edges with a soft, tender interior
- Pairs well with poultry, pork, roast vegetables, or as a standalone side
Table of Contents
- Why this is the best classic stuffing recipe
- Ingredients you’ll need
- How to make this classic stuffing
- Use this recipe as a starting point
- Recipe FAQs
- More side dishes
- Get the recipe
Ingredients you’ll need
Everything required for this homemade stuffing is straightforward and easy to source. The full recipe details follow at the end of the article.
- Artisan bread— Any small loaf works. Fresh is fine; toasting dries it out.
- Butter— Adds richness and flavor.
- Onion and celery— The classic aromatic base.
- Fresh herbs— Rosemary, thyme, and sage are ideal; fresh gives the best flavor.
- Broth or stock— Turkey, chicken, or vegetable broth, homemade or store-bought.
- Eggs— Add richness and help bind the mixture.
- Salt and black pepper— To season.
How to make this classic stuffing
- Toast the bread: Cut into ½-inch cubes and dry in a 225°F oven until crisp, about 30 minutes. Alternatively, leave cubes uncovered overnight.
- Sauté the aromatics: Melt butter in a skillet over medium heat. Add onion and celery, season with salt and pepper, and cook until softened, about 5 minutes. Stir in garlic and fresh herbs and cook 1 more minute until fragrant.
- Combine: Toss the dried bread cubes with the cooked vegetables, then transfer the mixture to a greased 9×13-inch baking dish or casserole.
- Add the liquid: Whisk together broth and eggs, then pour slowly over the bread, pressing gently to help the bread absorb the liquid evenly.
- Bake: Cover with foil and bake at 375°F for 30 minutes. Uncover and bake 15–20 minutes more until the top is golden and the edges are crisp.
Use this recipe as a starting point
This simple base is perfect for customizing. Add meats, fruits, nuts, or different breads to create the stuffing you want.
- Try sourdough, brioche, cornbread, or another quality loaf
- Add up to 1/2 lb cooked sausage, bacon, or ham for extra savory flavor
- Swap or add vegetables like mushrooms, leeks, or roasted squash
- Add 1/2–1 cup fruit such as dried cherries, cranberries, or diced apples
- Mix in up to 1/2 cup nuts—pecans, walnuts, or sliced almonds—for crunch
Recipe FAQs
Yes. Option 1: Prepare as directed through the assembly stage, then cover and refrigerate up to 48 hours before baking—add 10–15 minutes to the covered bake time. Option 2: Bake fully, cool completely, cover, and store in the fridge up to 3 days. Reheat covered at 350°F until warmed through, about 30 minutes; remove foil for the last 5–10 minutes to crisp the edges.
Store leftovers in the refrigerator and eat within 3 days. Reheat individual portions in the microwave or reheat the casserole covered in the oven until warmed through.
Absolutely. This recipe is designed as a flexible base—see the variations listed above for ideas on breads and additions.
More side dishes
Get the recipe
Easy Classic Stuffing
Ingredients
- 1 lb loaf of bread, cut into ½-inch cubes
- ½ cup butter
- 1 onion, chopped
- 4 ribs celery, chopped
- 2 garlic cloves, minced
- 1 teaspoon coarse salt
- ½ teaspoon ground pepper
- 1 heaping tsp fresh chopped rosemary
- 1 heaping tsp fresh chopped thyme
- 1 heaping tsp fresh chopped sage
- 2 cups turkey, chicken, or vegetable broth
- 2 large eggs
Equipment
Instructions
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Cut bread into ½-inch cubes and spread on a sheet pan. Toast at 225°F for about 30 minutes until dried, or leave the bread out uncovered overnight.
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Melt butter in a large skillet over medium heat. Add onions and celery, season with salt and pepper, and cook until softened, about 5 minutes.
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Stir in garlic and fresh herbs and cook 1 minute more.
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Combine toasted bread and vegetables in a large bowl, then transfer to a greased 9×13-inch baking dish.
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Whisk together broth and eggs, pour over the bread mixture, and press gently to help the bread absorb the liquid evenly.
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Cover with foil and bake at 375°F for 30 minutes. Remove foil and bake 15–20 minutes more until golden brown.
Notes
- Make ahead: Prepare assembly only and refrigerate up to 48 hours before baking (add 10–15 minutes to the covered bake time), or bake fully, cool, and refrigerate up to 3 days before reheating at 350°F until warmed through.
- See the recipe variations above for ideas on breads, meats, fruits, and nuts to customize the stuffing.
, Carbohydrates: 25g
, Protein: 6g
, Fat: 12g