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Homemade Bread Stuffing

I have used this stuffing recipe for years—it's the best! This classic stuffing has been a family favorite for years, and we often double the recipe to feed a crowd.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Course lunch/dinner
Cuisine American
Servings 16 people
Calories 2979.6 kcal

Equipment

  • 1 Large Skillet
  • 1 Large Mixing Bowl
  • 1 Casserole Dish 9x13 inch or similar capacity
  • 1 Aluminum Foil
  • 1 Spatula or wooden spoon For stirring and combining ingredients

Ingredients
  

Main

  • 1 cup butter
  • 1 ½ cups chopped celery with leaves
  • 3/4 cup chopped onion
  • 9 cups soft bread cubes
  • 2 teaspoons salt
  • 1 teaspoon dried sage leaves
  • 1 teaspoon dried thyme leaves
  • 1 teaspoon poultry seasoning or to taste
  • 1/2 teaspoon ground black pepper

Instructions
 

  • Gather all ingredients. Dotdash Meredith Food Studios
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Melt butter in a large skillet over medium-high heat. Cook celery and onion in butter until softened, 5 to 10 minutes. Dotdash Meredith Food Studios
  • Place bread cubes in a large bowl. Season with salt, sage, thyme, poultry seasoning, and black pepper. Dotdash Meredith Food Studios
  • Add cooked onion-celery mixture to bread cubes; stir. Dotdash Meredith Food Studios
  • Pour bread mixture into a large casserole dish; cover the dish with aluminum foil. Dotdash Meredith Food Studios
  • Bake in the preheated oven until heated through and golden on top, about 1 hour. Dotdash Meredith Food Studios

Notes

To elevate this classic stuffing, consider using day-old bread, slightly toasted, to prevent sogginess. A mix of white and whole wheat bread can add textural complexity. For deeper flavor, sauté the vegetables until caramelized, not just softened. Deglaze the skillet with a splash of dry white wine or chicken/vegetable stock before adding to the bread. Incorporate fresh herbs like parsley, rosemary, or marjoram for a more vibrant aroma. A touch of grated Parmesan or crumbled cooked sausage can provide umami and richness. Always taste and adjust seasoning before baking; a little extra broth can prevent it from drying out. If you prefer a crispier top, uncover for the last 15-20 minutes of baking.