Occasions • Thanksgiving

Classic Bread Stuffing

Name: Classic Bread Stuffing
Prep time: 25 min
Cook time: 45 min
Total time: 1 min
Yield: 10 servings
Ingredients: 12 cups dried white bread cubes (about 1 lb bread); 1/2 cup unsalted butter; 1 large onion, diced; 3 celery ribs, diced; 1 Tbsp chopped fresh sage; 1 Tbsp chopped fresh thyme; 2 1/2 cups low-sodium chicken broth; 2 large eggs, beaten; 1 1/2 tsp kosher salt and 1/2 tsp black pepper

Classic bread stuffing with dried cubes, onion, celery, butter, sage, and thyme, baked in a dish for a crisp top.

Updated: Nov 9, 2026

⏱ 1 hour 10 mintotal

10servings

290 kcalper serving

Easylevel

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Why you'll like it

Ready in about 1 hour 10 min.
Serves 10 — easy to halve or double.
Easy level — everyday equipment only.
Stays juicy when cooked to 165°F (74°C).
No-cook / minimal cooking.
Storage, freezing and reheating covered below.

Classic Bread Stuffing bakes in its own dish, so the top turns crisp, the center stays moist, and there is no risk of undercooked stuffing inside a bird. Dried white bread cubes are the foundation of the recipe: fresh bread collapses into paste once broth goes in, while dry cubes soak up just enough liquid and hold their shape.

Food safety: do not wash raw chicken — it spreads bacteria around the sink. Pat dry, avoid cross-contact with ready-to-eat food, and cook to 165°F (74°C) internal temperature.

Helpful guides

Instructions

Step 1

Spread the bread cubes on two rimmed sheet pans and dry them at 300 degrees F for 20 to 25 minutes, stirring once, or leave them out overnight. Dry cubes are the difference between fluffy stuffing and a dense, mushy pudding.

Step 2

Melt the butter in a large skillet over medium heat and cook the onion and celery for 8 to 10 minutes until soft and translucent. Add the sage and thyme, stir 30 seconds until fragrant, then take the pan off the heat.

Step 3

Put the dried bread cubes in a large bowl, add the vegetables with all the butter from the pan, and toss with the salt and pepper. Seasoning the bread now matters because the eggs and broth dilute flavor as they go in.

Step 4

Whisk the broth with the beaten eggs and pour it over the bread in three additions, tossing gently after each one. Stop when the cubes are moistened but still hold their shape, and a handful pressed together should hold without dripping.

Step 5

Spoon the mixture into a buttered 3-quart baking dish and cover it with foil. Bake at 350 degrees F for 30 minutes, which steams the center so it heats through before the top has a chance to dry out.

Step 6

Uncover and bake 15 minutes more until the top is golden and the center reads 165 degrees F on an instant-read thermometer. Let the dish rest 10 minutes before serving so portions hold together on the spoon.

Step 7

Serve straight from the dish. Cool leftovers within 2 hours, refrigerate for 3 to 4 days, and reheat covered at 350 degrees F to 165 degrees F with a splash of broth.

Troubleshooting — fixes, not repeats

Do not pack this stuffing into a turkey. Stuffing baked inside a bird has to reach 165 degrees F, which usually means the surrounding breast is already overcooked, and juices from the cavity soak into the bread. Bake it in a dish and spoon pan drippings over the top for that flavor.
If the stuffing turns dense and wet, the bread was not dry enough or too much broth went in. Dry the cubes longer and add broth in stages so each addition soaks in before the next.
If the top browns before the center is hot, put the foil back on and lower the oven to 325 degrees F. The center needs time at temperature more than the surface needs more color.
If you want deeper flavor, cook the vegetables until their edges brown slightly and use 1/2 cup turkey drippings in place of the same amount of broth, then taste before adding more salt.

Make it your way

Spicier version: Use a mix of white and whole wheat cubes, or swap 1 cup of the broth for whole milk for a richer, softer dressing.
Serving with rice or naan: A cornbread version replaces half the white bread with dried cornbread cubes.
Add 1 pound cooked crumbled sausage or 1 cup sauteed mushrooms with the vegetables and cut the salt slightly, since both bring their own seasoning.
For a meatless dish, use vegetable broth and skip the drippings.

Storage & reheating

Cool leftovers within 2 hours, then refrigerate in a covered container and use within 3 to 4 days. Reheat only the portion you will eat until steaming hot throughout — poultry and reheated rice should reach 165°F (74°C).

Reheat covered at 350 degrees F with a splash of broth until the center reaches 165 degrees F.

Freeze in portions for up to 2 months and thaw overnight in the refrigerator before reheating.

FAQ

Can I stuff the turkey with this?
No. Stuffing baked inside a bird must reach 165 degrees F in the center, which is hard to hit before the breast overcooks, and cavity juices soak into the bread. Bake this version in a dish and spoon drippings over it for similar flavor.

Can I make it ahead?
Yes, up to 1 day ahead. Assemble it in the dish, cover, and refrigerate unbaked, then bake from cold and add 10 to 15 minutes. Or bake it fully, cool within 2 hours, refrigerate, and reheat covered to 165 degrees F.

What bread works best?
Firm white sandwich bread or a country loaf cut into 3/4 inch cubes and dried. Soft, fresh, or very crusty loaves absorb broth unevenly, and crusty bread can stay tough in the center.