Easy Classic Stuffing Recipe

Ingredients

• 454 g (1 lb)French bread
• 170 g (1½ sticks)butter
• 4 stalkscelery, finely diced
• 1 largeonion
• 15 g (¼ cup)chopped parsley
• 10 g (¼ cup)chopped sage
• 1 tbspfinely minced rosemary
• 1 tbspfinely minced fresh thyme
• 3 clovesgarlic
• 473 ml (2 cups)low-sodium chicken broth
• 2 largeeggs
• ¾–1 tsp, or to tastesalt
• 1 tsp, or to tastepepper

Instructions

1. 1

   Cook the vegetables

   Melt the butter in a pan over medium-high heat. Add the onion and celery and cook for about 10 minutes, until tender and starting to lose their moisture.

2. 2

   Add the herbs

   Stir in the minced garlic, rosemary, thyme and sage, then season with salt and pepper.

3. 3

   Stir in parsley

   Turn off the heat, mix in the parsley and set the vegetable mixture aside.

4. 4

   Whisk eggs and broth

   Crack the eggs into a large bowl, add the broth and whisk well.

5. 5

   Coat the bread

   Add the vegetable mixture, bread and broth mixture, then mix until the bread is coated.

6. 6

   Fill the dish

   Butter a baking dish and add the mixture. Press it down well and add more salt and pepper if desired.

7. 7

   Bake the stuffing

   Cover with foil and bake at 175°C (350°F) for 30 minutes. Remove the foil and bake for another 30–40 minutes, until the surface is nicely browned.

8. 8

   Prepare oven bread

   To dry the bread in the oven, butter a baking sheet. Cut the bread into small cubes and arrange them in a single layer on the sheet.

9. 9

   Dry in the oven

   Bake at 120°C (250°F) for 40 minutes to 1 hour, stirring occasionally, until the cubes are dry.

10. 10

    Cool the bread

    Leave the bread cubes to cool completely before using.

11. 11

    Prepare air fryer bread

    To use an air fryer, cut the bread into cubes and put them in the basket. A large air fryer can handle them in one batch; with a smaller one, work in two batches.

12. 12

    Air-fry the cubes

    Set the air fryer to 95°C (200°F) and cook for 15–20 minutes, stirring about every 5 minutes, until the cubes are dry.

13. 13

    Cool the bread

    Let the bread cubes cool completely before using.

14. 14

    Air-dry the bread

    For the countertop method, put the bread cubes in a large pan and leave them covered on the counter for 1–2 days to dry.

15. 15

    Turn the cubes

    Shake the pan occasionally so the cubes can dry evenly.

What is classic American stuffing?

American stuffing is a savoury bread dish commonly served alongside roast dinners and holiday meals. Although called stuffing, it is often baked separately in a dish, as it is here.

Dried bread soaks up broth, egg and buttery vegetables, while sage, rosemary and thyme give this version its familiar, earthy flavour. Baking it covered first helps the centre stay moist; uncovering it lets the top brown.

Nutrition and macros by portion

The nutrition label shows one serving as written: 356 calories, 10g protein, 36g carbs, 20g fat.

The bread supplies most of the carbohydrates, while butter carries much of the fat; eggs and chicken broth contribute some protein. Pair a serving with vegetables and a lean protein such as roast chicken or turkey for a more balanced plate.

Choose and dry the bread

Bread cubes: French bread gives the dish a substantial base. Drying the cubes first helps them absorb the broth mixture without becoming immediately mushy.

Drying options: Use the oven, air fryer or countertop method described in the steps. Whichever you choose, let the cubes cool completely before combining them with the other ingredients.

Build the savoury base

Vegetables: Cook the onion and celery in butter for about 10 minutes, until tender and beginning to lose moisture. This softens their texture before they are mixed through the bread.

Herbs: Add the garlic and woody herbs to the warm pan, then stir in the parsley after turning off the heat. The recipe calls for both fresh herbs and freshly minced garlic.

Coat without crushing

Broth and eggs: Whisk them together thoroughly before adding them to the bread and vegetables. This gives the liquid a chance to spread through the mixture.

Mixing: Stir until the cubes are coated, taking care not to mash them into a paste. Press the mixture into the buttered baking dish as directed.

Watch the bake

Covered stage: Bake at 175°C (350°F) under foil for 30 minutes. The foil protects the top while the stuffing heats through.

Uncovered stage: Continue baking for 30–40 minutes without the foil, checking for a nicely browned surface. The recipe gives colour as the cue for when it is ready.

Serve it with

This stuffing works well beside roast chicken or turkey, with gravy and a green vegetable such as Brussels sprouts or green beans. Its buttery, herby flavour also suits a simple roast vegetable plate.

Let it stand briefly after baking so it is easier to scoop. Serve it warm while the top is still browned.

Recipe notes & tips

• Cut the bread into evenly sized cubes so they dry at a similar rate.
• Stir the cubes occasionally during oven or air-fryer drying to help them dry evenly.
• Cool dried bread completely before mixing it with the broth and eggs.
• Taste the vegetable mixture after seasoning and adjust the salt and pepper to suit.
• Keep the foil on for the first 30 minutes of baking, then remove it to brown the surface.

Variations

• Add mushrooms: Cook chopped mushrooms with the onion and celery until tender.
• Use vegetable broth: Swap in low-sodium vegetable broth for a meat-free version.
• Add apple: Fold in diced apple for a sweet contrast to the savoury herbs.
• Include nuts: Stir in chopped toasted pecans for crunch.
• Try different bread: Use another sturdy loaf, cut into cubes and dried before mixing.

Common mistakes to avoid

• Using soft, fresh bread: Dry the cubes first so they can take up the broth without turning soggy.
• Skipping the occasional stir: Turn the cubes as they dry so they do not dry unevenly.
• Mixing while the cubes are hot: Let them cool completely before adding them to the stuffing mixture.
• Overmixing: Stir just until coated to keep the bread cubes from breaking down.
• Leaving the foil on throughout: Uncover after the first 30 minutes so the surface can brown.

How to store

Refrigerate leftovers in a covered container for up to 3–4 days. Reheat in an oven-safe dish until hot throughout; cover if needed to keep the stuffing from drying out, then uncover briefly to refresh the top.

Frequently asked questions