Easy Stuffing Recipe

Ingredients

• 1 loaf (454 g / 1 pound)day-old bread, white, wholemeal or sourdough
• 240 ml (1 cup)celery, chopped
• 240 ml (1 cup)onion, chopped
• 113 g (½ cup)unsalted butter
• 10 ml (2 teaspoons)poultry seasoning
• 5 ml (1 teaspoon)dried sage
• 5 ml (1 teaspoon)dried thyme
• 2.5 ml (½ teaspoon)salt
• 1.25 ml (¼ teaspoon)black pepper
• 473 ml (2 cups)low-sodium chicken or vegetable broth
• 15 g (¼ cup)fresh parsley, chopped
• 2 largeeggs, beaten

Instructions

1. 1

   Prepare the oven

   Heat the oven to 175°C (350°F). Grease a 23 × 33 cm (9 × 13-inch) baking dish and set it aside.

2. 2

   Dry the bread

   If the bread is not already dry, spread the cubes on a baking sheet and toast in the oven for 10–15 minutes, until dry and crisp. Take them out and leave to cool.

3. 3

   Soften the vegetables

   Melt the butter in a large frying pan over medium heat. Add the chopped celery and onion and cook for 5–7 minutes, until softened.

4. 4

   Stir in herbs

   Mix in the poultry seasoning, dried sage, dried thyme, salt and black pepper. Cook for a further 1–2 minutes to bring the flavours together.

5. 5

   Mix bread and vegetables

   Put the dried bread cubes and cooked vegetable mixture in a large mixing bowl. Toss until combined.

6. 6

   Add broth and parsley

   Gradually pour the chicken or vegetable broth over the bread mixture, stirring gently so it is distributed evenly. Fold in the fresh parsley, if using. For a more cohesive stuffing, mix in the beaten eggs as well.

7. 7

   Bake until golden

   Transfer the mixture to the prepared baking dish and spread it evenly. Cover with foil and bake for 30 minutes, then uncover and bake for a further 15–20 minutes, until the top is golden brown and crisp.

What is American stuffing?

American stuffing is a savoury bread-based side traditionally served with a festive meal. It brings together bread, aromatic vegetables, herbs and broth; it can be baked in a dish, as in this version.

Day-old bread gives the mixture structure, while butter-softened celery and onion add flavour. Baking it covered first helps the centre stay moist, and uncovering it at the end crisps the top.

Nutrition and macros by portion

The nutrition label shows one serving as written: 94 calories, 2g protein, 2g carbs, 9g fat.

The bread provides most of the carbohydrates, while butter contributes much of the fat; the eggs add some protein, with smaller amounts from the bread and broth. Serve a portion alongside vegetables and a protein-rich main to round out the meal.

Choosing the bread

Bread: White, wholemeal or sourdough all work here, so choose a loaf with a flavour you enjoy. Cut it into cubes of a similar size for more even drying and baking.

Dryness: The cubes should feel dry and crisp before they meet the broth. If the loaf is still fresh, toast the cubes for 10–15 minutes and let them cool.

Building the flavour

Vegetables: Cook the celery and onion in butter for 5–7 minutes, until softened rather than browned. This gives them time to become tender before baking.

Herbs: Poultry seasoning, sage and thyme provide the stuffing’s savoury, aromatic character. Stir them into the warm vegetables and cook for 1–2 minutes so they are evenly dispersed.

Getting the moisture right

Broth: Pour it in gradually and stir gently, giving the bread time to absorb the liquid. The aim is to moisten the cubes evenly without crushing them.

Eggs: The beaten eggs are optional and make the stuffing more cohesive. Fold them in after the broth if you prefer a firmer, more set result.

How to judge doneness

Covered bake: Keep the dish covered with foil for the first 30 minutes, which helps the middle heat through without the surface drying too quickly.

Crisp top: Remove the foil and bake for another 15–20 minutes. It is ready when the top is golden and crisp; the centre should be hot and tender.

Serving the stuffing

Serve it warm alongside roast vegetables, potatoes or a main course with gravy. Its buttery herbs and crisp top also make it a useful contrast to softer sides.

For a more balanced plate, pair a moderate portion with a generous serving of vegetables and a protein-rich main.

Recipe notes & tips

• Cut the bread into evenly sized cubes so they dry at a similar rate.
• Let toasted bread cool before mixing it with the vegetables.
• Add the broth gradually to help you distribute it evenly.
• Fold the mixture gently to keep the bread cubes from breaking up.
• Keep the dish covered for the first 30 minutes of baking.
• Check the top towards the end of the uncovered bake and remove the dish when it is golden and crisp.

Variations

• Choose sourdough: Use sourdough bread for a more pronounced tang.
• Use vegetable broth: Swap in low-sodium vegetable broth for a meat-free version.
• Add parsley: Fold in the chopped fresh parsley before baking for a fresh herbal note.
• Make it cohesive: Add the beaten eggs for a more firmly set texture.
• Change the bread: Try white or wholemeal bread in place of sourdough.

Common mistakes to avoid

• Using fresh, soft bread: Toast the cubes for 10–15 minutes first so they can absorb the broth without turning mushy.
• Skipping the cooling step: Let toasted cubes cool before combining them with the vegetables.
• Pouring in all the broth at once: Add it gradually and stir gently for more even moisture.
• Overcooking the vegetables: Stop sautéing once the celery and onion are softened, after about 5–7 minutes.
• Leaving the dish uncovered throughout: Cover it for the first 30 minutes, then uncover to brown the top.
• Expecting a crisp top under foil: Remove the foil for the final 15–20 minutes of baking.

How to store

Cool leftovers and store them covered in the fridge. Reheat until hot throughout; the top may lose some crispness after storage.

Frequently asked questions