Classic Stuffing Thanksgiving Bread (Print-Friendly Version)
This classic stuffing highlights buttery bread cubes tossed with sautéed onions, celery, and savory herbs, perfect for Thanksgiving or holiday gatherings. Its golden, toasty finish and aromatic flavors make every bite comforting—one to keep handy.
# Ingredients You’ll Need:
→ Main Components
01 -
2 small yellow onions, diced
02 -
4 ribs celery, diced
03 -
2/3 cup unsalted butter
04 -
1 1/2 teaspoons poultry seasoning or 1/2 teaspoon ground sage
05 -
Black pepper, to taste
06 -
Salt, to taste
07 -
12 cups dry bread cubes
→ Broth and Herbs
08 -
2 to 4 cups low sodium chicken or vegetable broth
09 -
2 tablespoons chopped fresh parsley or 2 teaspoons dried parsley
10 -
1 tablespoon fresh herbs (sage, thyme, or rosemary) or 1 teaspoon dried herbs
# How to Make It:
01 -
Preheat oven to 350°F (175°C).
02 -
In a large skillet over medium heat, melt butter. Add diced onions, celery, poultry seasoning, and fresh or dried herbs. Lower heat to medium-low and cook until vegetables are soft, about 10 to 12 minutes. Remove from heat and let cool slightly.
03 -
In a large bowl, mix together the bread cubes, sautéed vegetable mixture, parsley, and additional fresh herbs if using.
04 -
Drizzle 1 cup of broth over the bread mixture and gently toss. Gradually add more broth, tossing until the bread cubes are fully moistened but not soggy. You may not need all the broth. Season with salt and black pepper to taste.
05 -
Spoon mixture into a large, greased baking dish. If desired, dot the surface with additional butter. Cover tightly with foil.
06 -
Bake for 35 minutes. Remove foil and continue baking for an additional 10 minutes or until the top is golden and slightly crisp.
# Extra Suggestions:
01 -
Use day-old bread for the best texture; dry bread cubes on the counter for 2 to 3 days or bake at 300°F for 10 minutes until thoroughly dried.
02 -
Add broth slowly, as homemade dried bread may absorb more liquid than packaged cubes.
03 -
If baking ahead, assemble the mixture and refrigerate covered for up to 48 hours before baking.