Classic Bread Stuffing

Preheat the oven to 400 degrees. Coat a 9-inch by 13-inch baking dish with butter. In large skillet over medium-high heat, melt butter until foaming. Add onion and celery and sauté until softened, about 7 to 8 minutes.

Meanwhile, whisk eggs in large bowl. Stir in chicken stock, 1 teaspoon salt, and ½ teaspoon pepper.

To the skillet, add parsley, sage, thyme, and marjoram until fragrant, about 30 seconds. Transfer to bowl with eggs and mix well. Add bread cubes to the mixture and toss to combine.

Transfer to prepared casserole dish. Cover tightly with foil and bake until mostly heated through, about 25 minutes. Remove foil and bake until crispy edges form, about 15 to 20 minutes longer.

Recipe tips and variations

Yield: This Classic Bread Stuffing Recipe makes about 10 cups, enough for 10 side-dish servings of about 1 cup each.

Storage: Store leftovers covered in the refrigerator for up to 4 days.

Make Ahead Stuffing: After you’ve assembled the stuffing, refrigerate it up to 1 day in advance. See my full Make-Ahead Thanksgiving menu for more ways to cook in advance including a Make Ahead Roasted Turkey, Make Ahead Mashed Potatoes (that won’t get watery in the freezer), and Make Ahead Pumpkin Pie.

Freezer: For best results, assemble and freeze the bread stuffing uncooked. Then thaw overnight in the refrigerator and bake as directed in the recipe.

To go: Prepare this Classic Bread Stuffing in the oven-safe insert of a 9×13-inch crockpot and then tote it with you to your holiday gathering. Bonus, you won’t have to ask your host to keep it warm!

Crockpot stuffing: Save your oven space and make bread stuffing in your slow cooker. You’ll still have soft, chewy bread cubes with plenty of crispy edges without using your oven.

Gluten-free stuffing: transforms gluten-free bread into a side dish worth making. You’d never know the difference when you tuck into this glorious gluten-free bread stuffing.

Small batch: My Bread Stuffing for Two is the same delicious, buttery stuffing with all your favorite flavors, but scaled down to a smaller quantity for small gatherings. See my full Thanksgiving for Two Menu which includes a pair of roasted Cornish Hens with Stuffing and two Mini Pumpkin Pies for dessert.

Sausage stuffing: My homemade Cornbread Dressing is made with plenty of sausage for a spicy kick.

Vegan stuffing: Filled with wild mushrooms, leeks, fresh kale, and all the classic Thanksgiving herbs you love, this Vegan Stuffing recipe has bread cubes that are soft and chewy on the inside with browned, crispy edges outside. The entire recipe is 100% vegan and delicious.

More Thanksgiving recipes: Round out your menu with the Slow Cooker Green Bean Casserole, Sweet Potato Casserole, Roasted Brussels Sprouts, grandma’s best Homemade Crescent Rolls, and plenty of the Best Pumpkin Pie for dessert.

Adjust oven rack to middle position and preheat to 400 degrees. Coat a 9-inch by 13-inch baking dish with butter.

In large skillet over medium-high heat, melt butter until foaming. Add onion and celery and sauté until translucent, about 7 to 8 minutes. Meanwhile, whisk eggs in large bowl. Stir in broth, 1 teaspoon salt, and ½ teaspoon pepper.

To skillet, add parsley, sage, thyme, and marjoram until fragrant, about 30 seconds. Transfer to bowl with eggs and mix well. Add bread cubes and toss to combine. Transfer to prepared baking dish.

Cover tightly with foil and bake until mostly heated through, about 25 minutes. Remove foil and bake until crispy edges form, about 15 to 20 minutes longer.