Is there any dish that feels more like home, more like a hug from the inside, than a heaping scoop of traditional bread stuffing? It’s the quiet superstar of the holiday table, the one we dream about for weeks. For Elly, this particular recipe became the ultimate classic, the one that finally felt just right after a long search.

This isn’t a stuffing loaded with sausage, fruit, or nuts. It’s a beautiful, honest celebration of the fundamentals. We’re talking about the holy trinity of onion, celery, and butter, the warm, familiar scent of dried herbs, and the simple, satisfying texture of bread brought together with rich stock.

It’s the kind of side dish that feels both incredibly special and deeply comforting, all at once. And the best part? It’s surprisingly straightforward to make, leaving you more time to enjoy the day itself.

Why This Recipe Becomes an Instant Classic

Some recipes just work, you know? They have a certain magic about them. When Elly first mixed this one, she was a little worried there wasn’t enough liquid for all those bread cubes.

But in the oven, something wonderful happens. The stuffing bakes up perfectly moist, with a golden-brown top that gives way to a soft, savory interior. It’s a masterclass in balance, where every ingredient plays its part without overpowering the others.

It’s the kind of reliable, crowd-pleasing dish that will earn you nods of approval and requests for seconds. Once you try it, you might just find it becomes your new non-negotiable holiday tradition.

Ingredients Needed for the Recipe

Gathering these simple ingredients is the first step toward creating something truly memorable. You likely have many of them in your pantry already.

• 6 tablespoons (85 g) unsalted butter
• 2 medium stalks celery, finely chopped
• 1 medium onion, minced
• ¼ cup minced fresh parsley leaves
• 1 teaspoon dried sage
• 1 teaspoon dried thyme
• ½ teaspoon dried marjoram
• 21 ounces plain dried bread cubes
• 3½ cups (840 ml) chicken stock
• 2 eggs, beaten lightly
• 1 teaspoon salt
• 1 teaspoon ground black pepper

The Heart of the Dish: Choosing Your Bread

The star of the show is, without a doubt, the bread. Your choice here truly shapes the final character of the stuffing. You have two fantastic, easy paths you can take.

You can grab a bag of plain, unseasoned bread cubes from the store—it’s a huge time-saver. Or, for a more personal touch, take a large loaf of a sturdy bread, like a French or Italian boule.

Cube it up, spread the pieces on a baking sheet, and let them sit out overnight. This drying process is key, as it gives the bread the perfect structure to soak up all that delicious butter and stock without turning to mush.

How to make Traditional Bread Stuffing?

Preparing Your Pan and Preheating

Start by preheating your oven to 400 degrees F. This ensures a hot, ready environment for your stuffing to bake to perfection. Then, take a moment to generously butter a 9×13-inch casserole dish; this simple step guarantees a beautiful, golden crust and easy serving later.

Sautéing the Aromatics

In a large skillet, melt all of that glorious butter over medium-high heat. Once it’s foaming slightly, add your finely chopped celery and minced onion. You’ll sauté them, stirring occasionally, until they’ve softened and turned translucent, which should take about 8 to 10 minutes. The smell that fills your kitchen at this point is absolutely divine.

Blooming the Herbs

Now, stir in the fresh parsley, dried sage, thyme, and marjoram. Cook this fragrant mixture for just about one more minute. This quick toast, or “blooming,” of the herbs in the butter wakes up their essential oils and deepens their flavor immensely. Transfer everything from the skillet into a very large mixing bowl.

Combining Everything Together

To the mixing bowl with your aromatic base, add the dried bread cubes, chicken stock, lightly beaten eggs, salt, and pepper. Now, roll up your sleeves and use a rubber spatula or a sturdy wooden spoon to stir it all together. You want to distribute the dry and wet ingredients evenly, making sure every bread cube gets a chance to soak up the goodness.

The First Bake: Steaming and Setting

Turn the mixture into your prepared casserole dish and press it down gently into a compact, even layer. Cover the dish tightly with foil and bake for 25 minutes. This initial, covered bake is like a steam bath—it gently cooks the eggs and allows the stuffing to set beautifully without drying out.

The Final Bake: Achieving Golden Brown Perfection

Carefully remove the foil—be mindful of the hot steam! Now, return the dish to the oven, uncovered, for another 25 to 30 minutes. This is where the magic happens, where the top and edges transform into a crispy, golden-brown crust. You’re looking for a beautiful color and a set interior.

The Crucial Resting Period

Once out of the oven, resist the temptation to dive right in. Let the stuffing sit for about 10 minutes before you serve it. This short rest allows the structure to firm up just enough, making it so much easier to scoop out clean, beautiful portions.

Can I Make This Stuffing Ahead of Time?

Absolutely, and this is one of its greatest strengths for a busy cook. You can assemble the entire stuffing right in the baking dish a full day before you need it. Just wrap it tightly with plastic wrap and pop it in the refrigerator.

When you’re ready to bake, take the dish out of the fridge and let it stand at room temperature for about 30 minutes. Remove the plastic wrap, and then proceed with the baking instructions as written. It’s a fantastic way to spread out your holiday cooking tasks.

Tips

For a fantastic shortcut, you can substitute the individual dried sage, thyme, and marjoram with one full tablespoon of prepared poultry seasoning. The flavor profile is nearly identical and it saves you from measuring three separate jars.

Don’t be afraid to really mix the stuffing well in the bowl. You want to ensure there are no dry, powdery pockets of bread left. A thorough mixing is the secret to a uniformly moist and flavorful final result.

If you find your stuffing is browning a bit too quickly during the final uncovered bake, you can loosely tent the dish with foil again. This will slow down the browning while allowing the interior to continue cooking through perfectly.

What to Serve With Your Classic Stuffing

This stuffing is, of course, the ultimate partner for a beautifully roasted turkey, its savory notes complementing the rich poultry perfectly. But its versatility doesn’t end there—it’s a dream alongside baked ham, roast chicken, or even pork tenderloin.

For the ultimate holiday plate, pair it with creamy mashed potatoes, tangy cranberry sauce, and buttery green beans. The combination of textures and flavors is simply unbeatable. It also makes for a phenomenal leftover, reheated and served with a sunny-side-up egg for a spectacular next-day breakfast.

This traditional bread stuffing is more than just a recipe; it’s a container for memories. It’s the taste of celebration, of family gathered, of home. We hope it finds a cherished place on your table for many feasts to come.