Classic Savory Stuffing Recipe

Introduction

Classic stuffing is a comforting, savory side dish perfect for holidays or any family meal. Made with buttery sautéed vegetables, fresh herbs, and tender bread cubes, this recipe results in a golden, crispy-topped casserole that’s sure to please everyone at the table.

Ingredients

• ¾ cup butter (1.5 sticks)
• 2 medium onions, diced (about 2.5 cups)
• 4 ribs celery, diced (about 2 cups)
• 1 tablespoon fresh herbs, chopped (such as sage, thyme, or rosemary)
• 1.5 teaspoons poultry seasoning
• ½ teaspoon salt
• Ground black pepper to taste
• 12 cups dry bread cubes
• 2 cups chicken broth (or up to 2 cups more as needed)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. Step 2: Melt the butter in a large skillet over medium heat. Add the diced onions, celery, fresh herbs, poultry seasoning, salt, and pepper. Sauté for 10–12 minutes until the vegetables are softened and fragrant.
3. Step 3: Transfer the cooked vegetables to a large mixing bowl. Add the bread cubes and toss to combine evenly.
4. Step 4: Gradually pour in the chicken broth while gently stirring. Add just enough broth to moisten the bread without making it soggy.
5. Step 5: Transfer the stuffing mixture to the prepared baking dish. Cover with aluminum foil and bake for 35 minutes.
6. Step 6: Remove the foil and bake for an additional 10–15 minutes until the top turns golden and crispy. Serve warm.

Tips & Variations

• Use day-old or dry bread for the best texture; if needed, dry fresh bread cubes in the oven at 350°F for 10 minutes before using.
• Substitute vegetable stock for chicken broth to make this dish vegetarian-friendly.
• Fresh or dried herbs both work well — use 1 teaspoon dried herbs for every 1 tablespoon fresh.
• Cook the vegetables slowly to develop richer flavor.
• Add broth gradually to avoid soggy stuffing.
• Bake covered first, then uncover to achieve a crispy top.

Storage

Store leftover stuffing in an airtight container in the refrigerator for up to 4 days. You can also freeze baked stuffing for up to 2 months; thaw thoroughly and reheat in a 350°F oven until warmed through. For a make-ahead option, assemble the unbaked stuffing, refrigerate, and bake the next day.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of bread for stuffing?

Yes, you can use a variety of breads like white, whole wheat, or sourdough. Just make sure the bread is dry or slightly stale to absorb the broth properly without becoming mushy.

How can I make this stuffing ahead of time?

You can prepare the stuffing mixture the day before, cover it tightly, and refrigerate. When ready, bake it covered at 350°F, then uncover near the end to crisp the top. This saves time on the day of your meal.

Classic Savory Stuffing Recipe

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4.5 from 118 reviews

This Classic Stuffing recipe offers a comforting, savory side dish perfect for holidays or family dinners. Made with butter-sautéed onions, celery, fresh herbs, and poultry seasoning combined with dry bread cubes and moistened with chicken broth, it bakes to a golden, crispy perfection.

• Author: liam
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 12 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Vegetables & Herbs

• 2 medium onions, diced (about 2.5 cups)
• 4 ribs celery, diced (about 2 cups)
• 1 tablespoon fresh herbs, chopped (such as sage, thyme, or rosemary)

Seasonings & Fats

• ¾ cup butter (1.5 sticks)
• 1.5 teaspoons poultry seasoning
• 0.5 teaspoon salt
• Ground black pepper to taste

Bread & Broth

• 12 cups dry bread cubes
• 2 cups chicken broth, plus up to 2 cups more as needed

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish to prepare for baking the stuffing.
2. Sauté Vegetables: Melt the butter in a large skillet over medium heat. Add the diced onions, celery, fresh herbs, poultry seasoning, salt, and black pepper. Cook and stir occasionally until the vegetables are softened and fragrant, about 10–12 minutes.
3. Combine with Bread Cubes: Transfer the cooked vegetable mixture to a large mixing bowl. Add the dry bread cubes and toss everything together to combine evenly.
4. Add Broth: Gradually pour in chicken broth, stirring gently to moisten the bread cubes evenly. Be careful not to oversaturate; the bread should be moist but not soggy.
5. Bake Covered: Transfer the mixture to the prepared casserole dish and cover it with aluminum foil. Bake in the preheated oven for 35 minutes.
6. Crisp the Top: Remove the foil and bake uncovered for an additional 10–15 minutes, until the top is golden brown and crispy.

Notes

• Use day-old or dry bread cubes for the best stuffing texture. If fresh bread is used, dry the bread cubes in the oven at 350°F for 10 minutes.
• Substitute vegetable stock for chicken broth to make this dish vegetarian.
• Fresh herbs can be replaced with dried herbs (use 1 teaspoon dried herbs for every 1 tablespoon fresh).
• Cook the vegetables slowly to develop deep, rich flavors—don’t rush this step.
• Add broth gradually to avoid ending up with soggy stuffing.
• Baking the stuffing covered first keeps it moist; uncovering at the end crisps the top.
• Store leftover stuffing refrigerated for up to 4 days.
• Freeze baked stuffing for up to 2 months. Thaw before reheating at 350°F.
• For prep ahead, assemble unbaked stuffing and refrigerate overnight before baking.

Keywords: classic stuffing, traditional stuffing recipe, holiday stuffing, savory side dish, bread stuffing, herb stuffing, baked stuffing