Old-Fashioned Stuffing
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If you’re searching for an old-fashioned bread stuffing recipe that hits all the right notes, with crispy edges, a soft buttery center, and rich, savory flavor, this classic stuffing is the one.
It’s made with toasted bread, sautéed vegetables, fresh herbs, and a flavorful broth. This is everything an old fashioned stuffing recipe should be.
The bread is tossed with garlic butter and toasted twice for extra flavor — once at the start and again at the end — until crisp and golden on top. Inside, it stays soft in the center, absorbing just the right amount of broth and herb flavor.
This homemade bread stuffing pairs perfectly with holiday classics like mashed potatoes, green bean casserole, roast turkey, and gravy. Whether you’re planning a big Thanksgiving dinner or just want a cozy, classic side, it brings warmth and comfort to any meal.
Why you’ll love this recipe
- Golden, crispy top and soft, buttery center.
- Two broth options to match your time and preferences.
- Classic herb flavor with fresh sage and thyme.
- Perfect as a Thanksgiving side dish or with any fall or winter meal.
Ingredient Notes
This section includes ingredient notes and substitution options. Get all measurements, ingredients, and instructions in the printable recipe card at the end of this post.
- Bread: Use a high-quality, hearty bread. I like to use Pepperidge Farm Farmhouse Hearty White Bread or their Sourdough. Both have a great structure and mild flavor that soaks up the broth without turning mushy. You can also mix different types of bread for more texture.
- Butter: A generous amount for richness and flavor.
- Onions and Celery: These classic aromatics form the backbone of flavor. Chop up the leaves too if you have them.
- Herbs: Fresh sage and thyme give that familiar Thanksgiving stuffing flavor. Dried herbs will work too in a pinch, just use a bit less.
- Half-and-Half: Adds moisture and a touch of creaminess.
- Chicken Broth: I recommend using low-sodium, not fat-free chicken broth. Low-sodium gives you more control over seasoning, and broth with a bit of fat has better flavor and body. You will need 1½ to 3 cups for the quicker version, or 5 cups if you would like to simmer the broth to deepen the flavor (see below).
- Optional Simmer Ingredients: To build even more flavor, you can cook down the broth with onion, celery, garlic, bay leaves, butter, apple cider vinegar, and a splash of soy sauce. This creates a more concentrated, savory broth that really brings the stuffing together.
How to Make Homemade Bread Stuffing
This section shows you how to make the recipe with step-by-step photos and instructions. For the full printable recipe, see the recipe card below.
Optional simmer for extra flavorful broth: Simmer broth with onion, celery, garlic, and bay leaves. Reduce by half. Strain and stir in butter, vinegar, soy sauce, and salt.
Prep bread: Tear bread into pieces. Toss with garlic butter and toast at 400°F for 8–10 minutes. Transfer to greased 9×13-inch dish (or alternatively you could combine all the ingredients in a large micnig bowl and then transfer to the baking dish).
Cook vegetables: Sauté onions and celery in butter for 6-10 minutes, or until soft. Remove from heat and stir in half-and-half, sage, and thyme. Add to casserole dish.
Add broth: Drizzle broth over dried bread cubes, ½ cup at a time, until moistened but not soggy. Turn gently to coat.
Bake covered: Bake covered at 350°F for 30–40 minutes, until mostly set in the center.
Finish uncovered: Drizzle with garlic butter. Bake at 400°F for 10–15 minutes, until golden and crisp on top.
Pro Tip: What to Do if Your Stuffing is Too Soggy
If your stuffing is still wet in the center after baking, don’t panic. Just spread it out on a baking sheet and return it to the oven uncovered for 10 to 20 minutes. This gives it more surface area to dry out and crisp up. Keep an eye on it so the edges don’t overcook.
Storage
Refrigerator: Store leftovers covered or in an airtight container for up to 4 days.
Reheating: Reheat covered in a 350°F oven until warmed through. Add a splash of broth if dry.
Freezing: Cool completely before freezing. Store in an airtight freezer-safe container. Thaw overnight and reheat covered, then uncover to re-crisp.
To Make Ahead Stuffing
Prepare as directed up through step 8. Allow to cool fully then wrap tightly with plastic wrap and refrigerate for up to 24 hours. The next day, remove from the refrigerator 30 minutes before baking and preheat oven to 400°F. Continue with step 8 (topping with garlic butter and bake until heated through and crispy on top).
Tips for the Best Homemade Stuffing
- Use sturdy bread that can hold its shape when moistened.
- Tear bread into rough, fluffy pieces for better texture.
- Taste broth before adding salt to avoid over-salting.
- Drizzle broth slowly over the stuffing and stop when the bread is moisened but not soggy.
- Bake uncovered at the end for that essential crispy top.
Additions and variations
- Sausage Stuffing: Add 1 to 2 cups cooked ground sausage. Cut back on the butter a bit since the sausage will add a bit of grease.
- Bacon and Herb Stuffing: Cook the onions and celery in bacon fat and mix in chopped crispy bacon.
- Extra Veggies: Add in a bit of mushrooms, carrots, or sweet peppers.
- Sweet & Savory: Add chopped apples, dried cranberries, or raisins for contrast.
- Add Crunch: Toss in chopped walnuts or pecans to the mixture before baking.
More Thanksgiving Side Dish Recipes
Homemade Bread Stuffing
Ingredients
- 24 ounces hearty bread *
- 1 cup salted butter divided
- ¾ teaspoon garlic powder divided
- 2 large onions diced (about 3 cups)
- salt & pepper to taste
- 6 celery ribs diced (about 3 cups)
- 1 cup half-and-half
- 2 Tablespoons fresh sage minced
- 2 teaspoons fresh thyme
- 1 ½ to 3 cups chicken broth or use optional reduced broth option below
Optional Simmered Broth:
- 5 cups low-sodium chicken broth or stock
- ½ onion
- 1 celery rib roughly chopped
- 2 garlic cloves
- 2 bay leaves
- 2 Tablespoons butter
- 1 Tablespoon apple cider vinegar
- 1 teaspoon soy sauce optional
- salt to taste
Instructions
- Optional, for more flavorful broth: In a large saucepan, combine chicken broth, onion, celery, garlic, and bay leaves. Bring to a boil and simmer for 15 to 20 minutes, until reduced by about half. While waiting for the broth to reduce, continue with the next steps. Once reduced, strain out solids. Stir in butter, apple cider vinegar, soy sauce (if using), and salt to taste. Set aside.
- Preheat oven to 400°F. Tear or cut the bread into pieces (about 12 per slice), being careful not to squish it. Spread in a single layer on two baking pans.
- Melt ½ cup of butter. Stir in ½ teaspoon of garlic powder. Drizzle over bread and toss gently to coat. Bake for 8 to 10 minutes, until lightly golden and toasted. Remove from oven and reduce oven temperature to 350℉.
- Lightly grease a 9×13-inch baking dish with nonstick spray. Transfer toasted bread cubes to the dish.
- In a large skillet over medium-high heat, cook onions and celery with 4 Tbsp of butter and a pinch of salt for 6 to 10 minutes, until celery is soft and onions are translucent.
- Remove skillet from heat. Stir in half-and-half, sage, and thyme. Pour over the bread in the baking dish and gently turn to combine.
- Slowly drizzle the broth over the bread, ½ cup at a time, turning gently after each addition. Add just enough to moisten the bread without making it wet or soggy. (The amount needed will vary based on your bread. I usually use 1½ – 2 cups.)
- Cover the baking dish with foil and bake at 350°F for 30 to 40 minutes, or until the center is mostly dry.
- Melt the remaining 4 Tbsp butter and stir in ¼ tsp garlic powder. Drizzle over the top of the stuffing. Increase oven temperature to 400°F and bake uncovered for 10 to 15 minutes, until the top is golden and crisp.
Notes
Nutrition
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