Name: Best Stuffing
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 10 cups day-old bread, cut into 1-inch cubes (sourdough, French, or white bread); ¾ cup unsalted butter; 1 large onion, finely chopped; 3 celery stalks, chopped; 3 cloves garlic, minced; ¼ cup fresh parsley, chopped; 1 tablespoon fresh or 1 teaspoon dried sage; 1 tablespoon fresh or 1 teaspoon dried thyme; 2½ cups chicken or vegetable broth (low sodium preferred); 2 large eggs; Salt and pepper, to taste

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The Best Stuffing is savory, buttery, and packed with classic holiday flavor. It’s the kind of dish I love to make not just at Thanksgiving, but anytime I’m craving something warm and comforting. With cubes of toasted bread, sautéed aromatics, herbs, and rich broth, this stuffing bakes up with a crisp golden top and a moist, flavorful center — the perfect complement to any main dish.

Why You’ll Love This Recipe

I love this stuffing because it’s simple, traditional, and consistently delicious. It reminds me of cozy holiday gatherings, but it’s so good I make it year-round with roasted chicken or even as a side for veggie dinners. The texture — crisp on the top, tender inside — is exactly how stuffing should be. And it’s easy to adapt depending on what I have on hand. Best Stuffing

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Day-old bread (cut into cubes – sourdough, French, or white bread work well)
Unsalted butter
Onion (finely chopped)
Celery (chopped)
Garlic (minced)
Fresh parsley (chopped)
Fresh or dried sage
Fresh or dried thyme
Chicken or vegetable broth (preferably low sodium)
Eggs
Salt and pepper to taste

Directions

I begin by drying out the bread cubes. I leave them out overnight or bake them at 300°F (150°C) for 15–20 minutes until dry but not browned.
In a large skillet, I melt the butter and sauté the onion and celery until softened, about 8–10 minutes. Then I stir in the garlic, herbs, and parsley and cook another minute.
I transfer the toasted bread cubes to a large mixing bowl and pour the sautéed mixture over the top. I toss gently to coat.
In a separate bowl, I whisk together the eggs and broth. I pour this over the bread and gently stir until evenly moistened.
I spread the mixture into a buttered baking dish, cover with foil, and bake at 350°F (175°C) for 30 minutes. I uncover and bake for another 15–20 minutes, until the top is golden and crisp.
I let it rest a few minutes before serving so the flavors set and the texture firms up.

Servings and timing

This recipe makes about 8 servings. It takes around 20 minutes to prep, and 50 minutes to bake, so it’s ready in just over an hour.

Variations

I sometimes add roasted vegetables like carrots or mushrooms for extra heartiness.
Chopped apples or dried cranberries add a nice sweet contrast to the herbs.
For a richer flavor, I use homemade broth or even a touch of melted ghee.
A handful of toasted nuts like pecans or walnuts brings a little crunch.
I make it gluten-free by using gluten-free bread and keeping the same process.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I cover with foil and warm it in the oven at 350°F until heated through. A splash of broth helps revive the texture if needed. It also freezes well — I thaw overnight and reheat before serving. Best Stuffing

FAQs

Can I make this ahead of time?

Yes — I assemble it the night before, refrigerate it unbaked, then bake it fresh the next day. I let it come to room temperature first.

What type of bread should I use?

I like using sourdough or French bread — something hearty that holds its shape. I avoid very soft sandwich breads.

Can I make it without eggs?

Yes — I’ve left them out before, especially for egg-free guests. The stuffing is a little looser but still flavorful.

Can I make this vegetarian?

Absolutely. I use vegetable broth and skip anything meaty — it’s just as delicious with the herbs and sautéed vegetables.

How moist should the mixture be before baking?

It should be well-moistened but not soggy. When pressed, it should hold together but not drip liquid.

Conclusion

This Best Stuffing recipe is everything I want in a holiday side — warm, herby, buttery, and comforting. It’s flexible, easy to make, and pairs perfectly with any main course. Whether I’m making it for a celebration or just because I’m craving something nostalgic, this stuffing never lets me down.