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    Home » Sides

    OLD-FASHIONED BREAD STUFFING

    Published: Nov 26, 2024 · by Natalie · This post may contain affiliate links. Please read our privacy policy. · 5 Comments

    RECIPE PRINT PIN

    It isn't Thanksgiving without stuffing, and this old-fashioned bread stuffing is the perfect addition to your holiday table. It's a simple stuffing of toasted bread, onions, celery, butter, stock, and a perfect blend of spices. This dish can be prepared ahead.

    Old-fashioned bread stuffing in a white casserole dish.

    I've made many different stuffings for Thanksgiving in the past, but this is the one requested every year. Due to  its simplicity, I'm happy to oblige. It's also perfect for making ahead.

    I prepare this the day before, then on the big day, it’s baked until golden brown. However, you don't have to make this stuffing just for Thanksgiving, it's too good only to have once a year!

    I don’t stuff my bird because usually we fry a turkey and frankly, I don’t want to further violate the poor thing. I also used dried herbs which makes this whole process super easy and still super delicious.

    What kind of bread should you use for stuffing?

    The most important thing is this: If the bread tastes good, your stuffing will taste good. I prefer using the Italian style loaves because it dries out quickly which tells me there’s less “stuff” in it to keep it “fresh”. You’ll need a one pound loaf of Italian or French bread - the kind sold at the supermarkets in the bakery section. You know the kind I mean right?

    To cut off the crusts or not to cut off the crusts?

    Honestly, I used to cut the crusts off the bread then I realized it was a waste of time. First of all, it saves you time to not cut them off. Second, you’re not wasting said crusts. Third, the crust has a nice golden color to it so you are one step ahead of making the stuffing look golden. Hey, if you want to cut them off, by all means do it. 

    Toasted torn bread on a baking sheet.

    To tear the bread or to cube the bread? 

    Well, I used to take the time and cube the bread. Then I found it more satisfying to tear off the pieces. See, it’s Thanksgiving and that means family and drama. Tearing up the bread allows me to get my frustrations out on the bread rather than family.

    Let me tell you, tearing each piece is therapeutic and it puts a smile on my face. Whichever you choose to do, just tear or cut the bread into bite-sized pieces and put them into a large bowl.

    Combining softened onions and celery into a large bowl of torn bread.

    The onions and celery are cooked until they are soft and tender. We don’t want crunchy onions and celery. Their role is to provide a nice sweet flavor and the way you get that is to cook them in butter for at least 10 to15 minutes over medium heat until they're soft and delicious.

    Once the onions and celery are softened and begin to color, add the spices into the skillet and stir to wake them up. Once fragrant, pour in some of the stock to dissolve any deliciousness stuck to the bottom of the pan.

    Now pour all that over the bread in the bowl and pour in the remaining stock. Stir and toss, toss and stir. Yes, some will start to look like mush. That’s going to be good so don’t worry about it. Transfer it into a casserole dish and drizzle with butter.

    Bread stuffing drizzled with melted butter ready to bake.
    Golden bread stuffing after it's baked.

    Bake in a 350, 375, or 400 degree oven

    At this point you can refrigerate until you’re ready to bake. Otherwise, bake in a 350, 375, or 400 degree oven for 30 - 40 minutes. Why the range of oven temperatures? I've made the stuffing using these three different oven temperatures depending on what else I was cooking that day and it comes out perfectly fine. The ingredients in the stuffing do not require a specific oven temperature making it another perfect addition for your perfect day.

    Bread stuffing in a casserole dish.

    This Thanksgiving - or any day - don't stress. Make this simple, delicious, old-fashioned bread stuffing, and I bet you'll make it a tradition.

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    Bread stuffing in a casserole dish.

    Old-Fashioned Bread Stuffing

    PRINT RECIPE PIN RECIPE SAVE RECIPESaved!
    It isn't Thanksgiving without stuffing, and this old-fashioned bread stuffing is the perfect addition to your holiday table. It's a simple stuffing of toasted bread, onions, celery, butter, stock, and a perfect blend of spices. This dish can be prepared ahead.
    Prep Time: 30 minutes minutes
    Cook Time: 1 hour hour 10 minutes minutes
    Total Time: 1 hour hour 40 minutes minutes
    Servings: 10
    Author: Natalie Gregory

    Ingredients

    • 1 pound loaf of bread Italian or French work great
    • 1 large sweet onion about 3 cups, finely chopped
    • 3 stalks celery, including any leaves about 3 cups, finely chopped
    • 12 tablespoons butter divided
    • 2 teaspoons kosher salt or to taste
    • ½ teaspoon pepper
    • 1 tablespoon of poultry spice recipe follows
    • 3 cups low-sodium chicken stock

    Poultry Seasoning:

    • 1 ½ teaspoons sage
    • ½ teaspoon oregano
    • ½ teaspoon ginger
    • ½ teaspoon thyme
    Prevent your screen from going dark

    Instructions

    • Preheat oven to 350°.
    • Cut or tear up bread into 1” pieces and scatter onto a baking sheet. Bake for 15 minutes until it dries out and starts to turn golden. Transfer into a large bowl.
    • In a large saute pan, melt the 8 tablespoons butter and add the onions and celery. Sauté over medium heat until onions and celery are softened, about 10 to 15 minutes.
    • Combine poultry seasoning ingredients. Skip if using store bought.
    • Sprinkle in salt, pepper, and poultry seasoning. Stir to wake up the spices. Once fragrant, pour in some of the stock and scrape up any bits on bottom of skillet.
    • Remove from heat and pour over the bread along with remaining stock. Toss thoroughly to combine and transfer to a casserole dish. Melt remaining 4 tablespoons butter and drizzle evenly over the top of stuffing. Bake for 30 - 45 minutes, until golden and browned on top. (See Note)

    Notes

    You can prepare this ahead and refrigerate until ready you’re ready to bake.
    You can bake in a 350, 375, or 400 degree oven for 30 - 40 minutes. Why the range of oven temperatures? I've made the stuffing using these three different oven temperatures depending on what else I was cooking that day and it comes out perfectly fine. The ingredients in the stuffing do not require a specific oven temperature making it another perfect addition for your perfect day. If you want a softer stuffing, simply dry out the bread the day before and skip toasting it in the oven.
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    Nutritional Information

    I don't post the nutritional value because I don't trust the accuracy of the nutritional apps. I’m not a nutritionist and don't want to post misinformation.

    Did you make this recipe?Tag @thegeneticchef and use #thegeneticchef and tell me about it!

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    Reader Interactions

    Comments

    1. Cody Altig

      February 09, 2025 at 1:50 pm

      Warm thanks to you! ✨

      Reply
    2. Diane

      September 15, 2023 at 5:06 pm

      I used bread I have been saving in the freezer. All different flavors of what I scooped out of my bagels. Added some mushrooms and a couple of eggs. It’s ready for the oven with the roasted chicken!

      Reply
      • Natalie

        November 09, 2023 at 9:48 pm

        It's a tasty way to get rid of leftover bread. 🙂

        Reply
    3. Sheri Gonnell

      November 26, 2020 at 4:06 pm

      I made this with the substitution of cornbread and vegetable stock and adding sauteed mushrooms, everything else was exactly the same. So delicious! Since becoming vegetarian two years ago I've been kind of struggling with my dressing recipe, thank you for this, it's perfect!

      Reply
      • Natalie

        November 27, 2020 at 10:28 am

        You are very welcome. I'm so happy you enjoyed it and thank you for visiting.

        Reply
    4.56 from 27 votes (27 ratings without comment)

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