Traditional Bread Stuffing

Thanksgiving is just around the corner, and I want to share this recipe for Traditional Bread Stuffing in case you’re in need of one. I’ve published a few less traditional stuffing recipes in the past, but sometimes you really just need a classic one. This is the one my children love the most and I think any beginning cook can make. In fact, if this is one of your first Thanksgivings and you’re just getting use to cooking for it you’ll love this recipe. 

The whole thing starts with classic stale, toasted bread. Then the vegetables and aromatics are added in along with the chicken broth and it’s all baked to perfection. There’s no mystery ingredient and it’s honestly pretty difficult to mix up. The best kind! 

I recommend preparing the bread a day in advance and then making it the morning of Thanksgiving. This kind of stuffing is best served piping hot from the oven. Of course, make sure you have enough leftover because it also tastes great in a sandwich the next day. (I mean, aren’t we all looking forward to the leftovers more than the actual meal anyway?!) 

I always come back to this Traditional Bread Stuffing when I’m in the need of a crowd-pleaser. I’ll also give it to people looking for classic recipes looking to get started crafting their Thanksgiving menus. Enjoy! 

Traditional Bread Stuffing 

This is a fantastic recipe for a traditional bread stuffing that is perfect for all Thanksgiving tables 

Ingredients 

• 1 loaf (about 1 lb) day-old French bread, Italian bread, or sandwich bread (cut into 1-inch cubes, about 10–12 cups) 

• ¾ cup unsalted butter (1 ½ sticks) 

• 2 cups yellow onion, finely chopped (about 2 medium onions) 

• 1 ½ cups celery, finely chopped (about 3–4 stalks) 

• 3–4 cloves garlic, minced 

• 2 tsp fresh sage, chopped (or 1 tsp dried) 

• 2 tsp fresh thyme, chopped (or 1 tsp dried) 

• 2 tsp fresh parsley, chopped (plus extra for garnish) 

• 1 ½ tsp salt 

• ½ tsp black pepper 

• 2 ½–3 cups low-sodium chicken or turkey stock (start with less, add more as needed) 

• 2 large eggs, lightly beaten 

Instructions 

1. Preheat the oven to 300 degrees F. Spread cubed bread on a baking sheet and bake for 10–15 minutes until lightly dried (or leave out overnight to stale). Transfer to a large mixing bowl. 

2. In a large skillet, melt butter over medium heat. Add onion and celery; sauté 8–10 minutes until soft. Add garlic, sage, thyme, parsley, salt, and pepper; cook 1 minute more. 

3. Pour the vegetable-butter mixture over the bread cubes. Toss well. 

4. Slowly pour in 2 ½ cups stock, tossing as you go. Add eggs and mix gently. The bread should be moist but not soggy—add a little more stock if needed. 

5. Transfer stuffing into a greased 9x13-inch baking dish. Cover with foil and bake at 350°F for 30 minutes. Remove foil and bake another 20 minutes until golden and crisp on top. 

6. Serve warm, garnished with extra parsley. 

Nikki Glekas is the owner of Nikki Glekas Events, a full-service catering and events company located in Stamford, CT.. To discuss further please contact team@nikkiglekascollective.com or call 203.658.8659.