Easy Homemade Bread Stuffing Recipe
I remember as a child, sitting with a huge bowl before me and bags of Wonder Bread next to me. My mom and aunt scurried about in the kitchen prepping for the feast. It was my job, as little cousins watched or played nearby, to tear the slices of bread into small pieces. It seemed to take forever to complete this task and there were many pieces of bread that were left too large.
Making stuffing is pretty easy and nowadays I purchase bread cubes making the childhood task a memory. There is time involved in chopping the vegetables but the aroma that fills the house as they simmer in butter makes it all worth while.
Why You’ll Love This Recipe
This bread stuffing is a family favorite. With sautéed onions, celery, fresh herbs, and soft bread cubes, it brings cozy, old-fashioned flavor to the holiday table. Whether you call it stuffing, filling, or dressing, this dish belongs beside roasted turkey or baked chicken.
A Little Background on Stuffing, Filling, and Dressing
Across the country, families enjoy this savory bread mixture under different names. What many call stuffing began as a way to stretch ingredients by combining leftover bread, herbs, and bits of meat to fill poultry before roasting. Over time, it became a side dish of its own, often baked separately for a crisp golden top.
In the Northeast and Pennsylvania Dutch region, it is often called filling. In the South, families may refer to it as dressing, especially when it is made with cornbread. Whatever the name, it remains a comforting favorite passed from one generation to the next and served at countless Thanksgiving and Sunday dinners.
What’s the Difference Between Stuffing and Filling?
The terms stuffing, filling, and dressing often describe the same comforting side dish, a mix of bread cubes, herbs, onions, and celery baked until golden and fragrant.
- Stuffing is the most common name across the United States and traditionally refers to the mixture cooked inside the turkey or chicken.
- Filling is the word often used in Pennsylvania Dutch and parts of the Midwest, where families serve it as a casserole alongside the main dish rather than inside the bird.
- Dressing is popular in the South, especially when made with cornbread.
No matter what it’s called, the flavors and cozy nostalgia are what make this dish special every Thanksgiving and Sunday dinner.
Tips for Success
Use slightly stale or dried bread cubes for the best texture. Fresh bread can make stuffing too soft.
For a crisper top, bake in a shallow pan and leave uncovered for part of the baking time.
If you skip the sausage, add a bit more parsley or a handful of chopped nuts for extra flavor.
Fresh herbs give bright flavor, but dried herbs work perfectly too.
Variations
Sausage-free version: Leave out the sausage and add extra parsley or chopped walnuts.
Apple and cranberry stuffing: Add 1 cup chopped apples and ½ cup dried cranberries for a sweet touch.
Cornbread stuffing: Replace bread cubes with cornbread for a Southern-style variation.
Serving Suggestions
Serve this stuffing with roasted turkey, baked chicken, or glazed ham. Add green beans or glazed carrots and a simple cranberry sauce for a full holiday meal.
How to Store and Reheat
Let leftovers cool completely, then store in an airtight container in the refrigerator for up to three days.
To reheat, place in a 325°F oven for 20 to 25 minutes until warmed through. Uncover near the end to restore a crisp top.
Food Safety Note
Stuffing should not be left at room temperature for more than two hours after cooking. Because it contains moisture, butter, and sometimes poultry juices, bacteria can grow quickly if it sits out too long. Refrigerate leftovers promptly in shallow containers so they cool evenly and remain safe to eat.
Cooking Inside the Turkey
Some families still enjoy the tradition of roasting the turkey with stuffing inside. If you prefer this method, spoon the stuffing loosely into the cavity just before roasting. Do not pack it tightly, since the mixture expands while cooking. Both the turkey and stuffing should reach an internal temperature of 165°F as measured with a food thermometer. Remove the stuffing from the turkey immediately after roasting and place it in a serving dish.
A Note on Texture
When cooked inside the turkey, the stuffing absorbs flavorful juices and becomes softer and more moist. Stuffing baked in a casserole develops a crisp, golden top and slightly firmer texture. Both are delicious; it simply depends on your preference and tradition.
Favorite Homemade Bread Stuffing Recipe
Make it as written or put your own slant on it. I omit the sausage but you might love the sausage and want to add even more than the half-pound suggested.
I use potato bread because I think it is way, way better than using plain white. But, you be the judge. Adjust the quantity of onions and celery if you want. Same with the herbs. But, really, the stuffing is near perfect just as the recipe is written.
So, let’s get started…
How to make old time stuffing
You can skip this step by purchasing bread cubes from the grocery store. But, if those bags aren’t as readily available during other times of the year or you want to use up some day old bread, you can make your own. Make the cubes by cutting with a serrated knife or kitchen scissors.
Allow the cubes to dry by spreading them out on a sheet pan. Cover lightly with a towel and leave them over night.
How to chop an onion
If you have been cooking for ages you certainly know the safest way to chop an onion. But if you are preparing your first Thanksgiving dinner or just beginning to sharpen your cooking skills, this little how-to will make the process easier.
Begin by slicing off the top of the onion. This is opposite the root end. Slice the onion in half from the top down through the root end and peel the skins away. Lay the half onion flat onto a cutting board. With your knife horizontal to your cutting surface, make several cuts to the root end without cutting all the way through.
Next, make several cuts down through the onion half.
Finally, with your fingers curled so that your knuckles are close or even press against the side of the knife, make downward cuts. As you make each cut, scoot your hand back toward the root end. Curling your fingers protects your fingers from getting cut!
Dicing the celery
Next, wash and dry the celery. You can include some of the celery leaves if desired. Trim off the bottom white parts of the stalk. With the “trough” of the celery stalk facing upward, use the tip of the knife to cut it lengthwise into 2 or 3 thin strips.
Gather the strips into a bundle. Turn the bundle so it’s horizontal on the cutting board. Holding the bundle with your left hand if you’re right-handed or your right hand if you’re left-handed, cut the bundle crosswise across the bundle into small cubes. The closer you make the cuts, the smaller the cubes will be.
Finally, chop the fresh parsley. Be sure to wash the parsley thoroughly and dry before chopping as dirt and bacteria can be present.
Cooking the celery and onion
In a skillet, melt the butter over medium heat.
Add the celery and onions to the pan and cook until tender, about 7 minutes, stirring occasionally.
In a very large bowl, combine the bread cubes and celery mixture. Stir in the cooked sausage if using.
Add the parsley, sage, thyme, salt and pepper and toss until evenly combined.
Add enough stock or broth to moisten, tossing lightly. The amount of chicken stock will depend on how dry the bread cubes are and how moist you like your stuffing. Usually 1 1/2 to 2 cups of stock is what I use.
Spoon the stuffing into a greased or sprayed 2 1/2 to 3-quart casserole or baking pan. A shallow pan will bake quicker than a deeper dish and I find the stuffing bakes a little crisper in a shallow pan. It is up to you 🙂
Cover and bake in 325-degree F. oven 45 minutes or until heated through. Uncover last 10 minutes to crisp up and brown the top.
Easy Homemade Bread Stuffing Recipe
Equipment
- Preheat oven to 325-degree F.
Ingredients
- 24 cups bread cubes 1 1/2 lbs. (potato bread cubes are preferred)
- 1 1/2 – 2 cups chopped celery
- 1-1 1/2 cups chopped onion
- 1 cup butter melted
- 1/2 lb. bulk pork sausage cook and drained (optional)
- 1/2 chopped fresh parsley
- 1/3 cup chopped fresh sage 1-2 Tbs. dried sage
- 1/4 cup chopped fresh thyme 2-3 tsp. dried Thyme
- 1/4 tsp salt
- 1/4 tsp. pepper
- 1 1/2 to 2 cups chicken broth
Instructions
- If you are using fresh bread rather than purchased cubes, you will want them to dry a little before proceeding. Spread the bread cubes in a single layer on baking sheets. Cover loosely with clean towels. Let stand at room temperature to dry overnight.
- If you are using purchased cubes, just skip the above step.
- In a large skillet over medium heat, melt the butter and cook the celery and onion until tender, about 7 minutes, stirring occasionally.
- In a very large bowl, combine the bread cubes and celery mixture. Stir in the sausage if using, parsley, sage, thyme, salt and pepper.
- Add chicken broth gradually until the mixture is moistened but not soggy. Toss gently to combine.
- Spoon stuffing into a 2 1/2 to 3-quart casserole. A shallow dish helps the top crisp nicely.
- Cover and bake in 325-degree F. oven 45 minutes or until heated through. Uncover last 10 minutes to crisp up and brown the top.
- Serve hot. Makes 12-16 servings
Some more Thanksgiving side dish suggestions…
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I love stuffing my mother used to put cooked chicken gizzard in it. Have a blessed Thanksgiving
This sounds similar to my Mom's stuffing, Lorraine. Can you buy the potato bread already cubed? I'd love to try it. I'm like you, no sausage for me in my stuffing. Thanks for sharing this recipe!
Your stuffing looks and sounds so delicious! I wish stuffing was part of every meal, every day! It's my favorite 🙂 I hope you have a wonderful Thanksgiving!
I always look forward to the Stuffing at Thanksgiving. =)
Your recipe sounds delicious!
I think stuffing is the best part of a turkey dinner. Your recipe sounds delicious. I can almost smell the onions and celery cooking in the butter. Mmmm.
This is similar to my recipe but I have never used sausage. I must try it. Hope you have a wonderful Thanksgiving!
This sounds like the stuffing I make. I can't wait to have some
My mom always put celery and onion in her dressing and I do my best to keep her recipe alive since she is no longer here to make it anymore. I do not buy the bread cubes but toast my bread and tear up up in small pieces…just like she did when I helped her as a little girl. We also always have called it dressing instead of stuffing…I guess it's because it's cooked in a pan and not stuffed inside the bird…lol! Thanks for sharing the recipe and Happy Thanksgiving!
I love this kind of dressing. I make my mother's 'recipe' which is similar. It has onion and celery in it. Happy Thanksgiving, my friend.
~Adrienne~
I would love this with the celery and onion! Have a happy and healthy Thanksgiving with family.
I love stuffing….is it the same as dressing? 🙂 Happy THANKSgiving!!!