Traditional Bread Stuffing Recipe (Easy & Homemade!)

This Traditional Bread Stuffing Recipe is a warm and comforting addition to many meals, offering that perfect blend of herbs, veggies, and tender bread. Whether it’s your first time making stuffing or you’re just looking to perfect your go-to recipe, this one is a timeless favorite that’s sure to please!

One of the Best Thanksgiving Sides: Homemade Bread Stuffing

There’s something so comforting about classic bread stuffing, especially when it’s served with gravy at family gatherings or festive holiday celebrations. This traditional bread stuffing has an inviting aroma that fills the kitchen and makes you feel right at home!

Stuffing, filling, dressing, whatever you want to call it. We always called this “filling” back home, but stuffing is probably a better word for it. At any rate, I love bread stuffing, especially when served with turkey and homemade gravy for Thanksgiving dinner!

Here’s what makes this recipe great:

Timeless flavor combination. This recipe has the perfect blend of soft bread, aromatic onions, celery, and herbs. Each bite carries the classic comforting taste that many of us associate with holiday meals!

Basic ingredients, exceptional results. You don’t need a long list of fancy ingredients to make this stuffing taste amazing. With pantry staples and herbs, this recipe delivers big on savory flavor while keeping things easy.

Great for any occasion! While it’s often reserved for holidays, this bread stuffing is a flexible dish that works just as well alongside a weeknight roast or as a side for a casual dinner. Its comforting texture and taste is delish, year round! (But it is still best at Thanksgiving!)

Oh, and if you’re needing a homemade gravy recipe, head right this way.➡️

Supplies we Used:

• Large bowl – to do the mixing (and get all that bread nice and soaked in the milk mixture!)
  
• Saucepan – or large skillet to cook the onion and celery in butter to soften it.
  
• Cutting board and kitchen knife
  
• Vegetable Chopper – I really like using a chopper to dice veggies! For some reason it gives me joy to see neatly chopped little blocks, and I’m not good at doing that with a kitchen knife. I have a Mueller, an older version of this one.
  
• Measuring cups and spoons
  
• A spatula or two
  
• Baking dish – I often reach for my glass Pyrex 9×13 pan when I need a casserole dish!

Ingredients you’ll need for this Traditional Bread Stuffing Recipe

• Bread – any kind of bread will work, even if it’s a little old and dry. Artisan sourdough bread, regular sandwich bread, French bread, Italian bread, etc. I used homemade whole wheat sandwich bread this time. Some people purposely let their bread dry out or toast it a little so they have dried bread cubes to use in stuffing! 
  
• Onion & Celery – to add flavor and texture. The celery is one of my favorite things about this stuffing, actually. It doesn’t taste right without it!
  
• Butter – melted butter to cook the onion and celery before adding to the stuffing, since it really won’t soften much during baking. I use salted butter.
  
• Eggs & Milk – this mixture makes that bread moist and soft.
  
• Seasonings – parsley, poultry seasoning and a teaspoon salt, of course. The poultry seasoning adds a savory touch of sage, thyme, marjoram, nutmeg and more that makes this bread stuffing a little extra tasty. You should be able to find poultry seasoning in the spice and dried herbs section at the grocery store.

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How to make our Traditional Bread Stuffing Recipe 

Preheat the oven to 350°F.

Wash and dice the celery and onion. Melt the butter in a saucepan on the stovetop, then sauté the celery and onion on medium-low heat. (Option: put a lid on the pan to steam cook and soften the celery a little faster.)

Meanwhile, in a large mixing bowl, beat together the eggs, milk, salt, and poultry seasoning. 

Chop the bread into cubes, either by tearing it by hand or by slicing with a knife. Then add the bread pieces to the bowl with the egg mixture.

Once the celery and onions are somewhat soft, put them in the mixing bowl along with the chopped parsley and stir everything together.

Spread the stuffing mixture evenly in a greased 9×13 (or similar size) baking dish, cover with aluminum foil or a lid and bake for about 30 minutes. (I like to take a spoon and stick it in the center of the stuffing to see if it’s done to my liking.) Option: uncover and bake a few minutes longer to get that golden brown, crispy top on the stuffing.

Serve and enjoy!💛

How to Store Leftover Bread Stuffing

If you have leftovers, stick them in an airtight container and store it in the refrigerator for 3-4 days. 

When you’re ready to reheat it, bake it in the oven at 350 degrees for 20-30 minutes or until it’s nice and hot.

Tips, Tricks + Notes

If actual chopped onions and celery aren’t your thing, you can use a little bit of granulated onion and celery seed instead. Also, you can use dried parsley (1 tsp. instead of 1 tbsp.) if you wish, though the fresh parsley adds a fun little pop of color, as well as flavor to this homemade stuffing recipe.

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As always…

Thanks for visiting our small town! We’re delighted to have you and you’re more than welcome to stay awhile and explore more timeless, classic recipes from our Mennonite culture.

’til next time,

We love you and we’ll be praying for you,

Julie

P.S. Don’t forget the gravy. It’s the law.