stuffing from bread recipe

Written ByJenny Smyth Posted on
stuffing from bread recipe
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The Best stuffing from bread recipe

I’m so excited to share this classic stuffing from bread recipe with you all! This dish is a staple in many American households, and for good reason – it’s incredibly easy to make and always a crowd-pleaser.

I remember growing up, my mom would make this recipe for every holiday gathering, and it was always the first thing to go. I’ve since adopted this recipe as my own, and it’s become a regular at our family dinners too.

There’s just something about the combination of soft bread, savory herbs, and spices that makes everyone happy. Plus, it’s a great way to use up stale bread – which we all know is a problem in our household!

I love that this recipe is so versatile – you can make it ahead of time and freeze it for later, or whip it up on the fly when you need a quick side dish. And let’s not forget about the health benefits: using whole wheat bread and herbs instead of traditional white bread and butter really makes this recipe shine.

My kids are picky eaters, but they devour this stuffing every time – which is why I always make sure to have some on hand. It’s just one of those recipes that never fails to please.

So go ahead, give this stuffing from bread recipe a try – I promise you won’t be disappointed!

Classic Herb Bread Stuffing

Classic Herb Bread Stuffing

4.9 from 617 votes

A traditional bread stuffing made with cubed stale bread, aromatic vegetables, and a blend of herbs. This savory side dish is perfect for holiday meals or as a comforting accompaniment to roasted meats.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 8Cuisine: InternationalCalories: 250 kcal

🥘Ingredients

For the Stuffing

10 cups stale bread cubes (about 1 lb)
1/2 cup unsalted butter
1 large onion, diced
2 celery stalks, diced
3 cloves garlic, minced
2 teaspoons dried sage
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/2 cups low-sodium chicken or vegetable broth
1 large egg, lightly beaten
1/4 cup fresh parsley, chopped

👨‍🍳Directions

1Preheat the oven to 375°F.
2Spread the bread cubes on a baking sheet and toast for 10 minutes, stirring halfway, until lightly golden and dry.
3In a large skillet over medium heat, melt the butter.
4Add the onion and celery and cook for 5 minutes, stirring occasionally, until softened and translucent.
5Stir in the minced garlic, sage, thyme, rosemary, salt, and pepper.
6Cook for 1 minute until fragrant, then remove from heat.
7In a large bowl, combine the toasted bread cubes, cooked vegetable mixture, and fresh parsley.
8Pour the broth and beaten egg over the mixture and toss gently until evenly moistened.
9Transfer the stuffing to a greased 9×13 inch baking dish and spread evenly.
10Cover with foil and bake for 20 minutes, then remove the foil and bake for 10 more minutes until the top is golden brown and crispy.

🔧Equipment

Large skillet
Large mixing bowl
9×13 inch baking dish
Wooden spoon
Measuring cups and spoons
Knife and cutting board

📊Nutrition Facts (per serving)

🔥Calories: 250 kcal🧈Total Fat: 12g💛Saturated Fat: 7g❤️Cholesterol: 50mg🧂Sodium: 450mg🌾Total Carbs: 30g🥦Dietary Fiber: 2g🍬Sugars: 4g🥩Protein: 6g

📝Notes

For best results, use day-old bread that is slightly stale. You can add cooked sausage or dried cranberries for variation. If the stuffing seems dry before baking, add a little more broth.

Watch Video Of How Classic Herb Bread Stuffing Works

This stuffing from bread recipe is always a good idea for any occasion because it is easy to make and pleases a crowd. For storage, let the stuffing cool completely, then transfer it to an airtight container and refrigerate for up to 4 days.

To reheat, place it in a baking dish, add a little broth to keep it moist, and warm in a 350 degree oven until heated through, about 15 to 20 minutes. For serving ideas, you can use leftover stuffing as a filling for stuffed peppers or mushrooms, or even form it into patties and pan fry them until golden for a crispy treat.

It also works well as a side for roasted meats or as a base for a breakfast hash with eggs. This recipe is versatile and always delivers comfort, making it perfect for family gatherings and holiday feasts.

❓ Frequently Asked Questions About Herb Bread Stuffing

1. What type of bread is best for stuffing?

I recommend using a sturdy bread like French bread, sourdough, or a good quality white bread. The bread should be a few days old and slightly stale so it holds its shape and absorbs the broth well without getting too soggy. Avoid soft sandwich bread because it can turn mushy.

2. Can I make this stuffing ahead of time?

Yes, you can prepare the stuffing a day in advance. Assemble it in the baking dish, cover it, and refrigerate. When you are ready to bake, add a little extra broth if it seems dry, and bake as directed. You may need to add 10 to 15 minutes to the baking time since it starts cold.

3. How do I keep the stuffing from getting too dry or too wet?

The key is to use the right amount of broth. Start with 1 1/2 cups of broth for every 8 cups of bread cubes, and add more if needed. The bread should be moist but not swimming in liquid. Also, cover the dish with foil for the first half of baking to trap steam, then uncover to crisp the top.

4. Can I add meat or vegetables to this stuffing?

Absolutely. Cooked sausage, bacon, or diced apples are popular additions. You can also add sauteed mushrooms, dried cranberries, or chopped pecans for extra flavor and texture. Just be sure to adjust the seasoning and broth amount if you add ingredients that release moisture.

5. How do I store and reheat leftover stuffing?

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place the stuffing in a baking dish, add a splash of broth to prevent drying, and warm in a 350 degree oven for 15 to 20 minutes. You can also reheat it in a skillet over medium heat until crispy.

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