If I had to choose my favorite sides for Thanksgiving, Traditional Bread Stuffing is definitely at the top of the list. That’s what I grew up on and my mom’s was always the best! This stuffing is moist and packed with onion, celery, sage, thyme and chicken (or turkey) flavor.
When it comes to stuffing I prefer a traditional style. It’s super easy to make and packed with simple homey flavor. So when you have a ton of other food to make on Thanksgiving, this bread stuffing is perfect.
I could basically eat the whole pan of this and Southern Broccoli Cheese Rice Casserole! I usually make extra just for that reason!
More delicious Thanksgiving recipes
- Old Fashioned Candied Sweet Potatoes
- Perfectly Spiced Pumpkin Pie
- Glazed Shallots
- Pumpkin Swirl Cheesecake Bars
- Homemade Au Gratin Potatoes
- Southern Sweet Potato Pie
- Dutch Apple Pie
- Easy Thanksgiving Charcuterie Board
Can I make Traditional Bread Stuffing ahead of time?
Traditional Bread Stuffing is really best straight out of the oven. Don’t get me wrong, I’ll eat stuffing leftovers all week long and love them. The stuffing just tends to stay a little more moist and fluffy when it’s first baked.
How long will Traditional Bread Stuffing keep?
This bread stuffing will keep in an airtight container in the refrigerator for up to 6 days. I prefer to reheat it in the microwave, wrapped tightly in plastic to keep the moisture in. The leftover stuffing can be enjoyed by itself, on a sandwich or topped with and egg and gravy!
Ingredients you’ll need
- Onion – What is stuffing without onion?
- Celery – Celery is a basic ingredient in most stuffing
- Butter – Butter gives this stuffing a classic flavor, I prefer unsalted so I can add my own salt later
- Bread – For this stuffing I love regular plain white bread
- Kosher Salt – Salt will help bring out all of the flavors
- Sage – Sage is one of those traditional poultry and Thanksgiving flavors. It’s unmistakable
- Thyme – I use fresh thyme but thyme is actually one of the herbs I don’t mind using dried either
- Black Pepper – I prefer course ground black pepper
- Chicken Base – If you have turkey broth, base, stock then you can use that, otherwise use chicken base. On Thanksgiving we always boil the gizzards and use the broth from that. Here is my very favorite chicken base!
Tips for Traditional Bread Stuffing
- Mix your bread stuffing together right before you intend to bake it
- If you want to get ahead a bit you can sauté and mix everything together except the bread up to 3 days ahead of time. Then reheat the butter mixture and add the bread right before baking
- Apples are a delicious addition to this traditional bread stuffing. Sauté 1 cup of apples that have been cut into half inch cubes with the veggies and mix in
- If you want the most delicious chicken stock concentrate, THIS is what I use
- Make sure to thoroughly coat each bread piece in the butter mix to get a moist stuffing
- You can also use challah or brioche bread for this stuffing
- Gluten free bread can be used to make this a gluten free bread stuffing
- Use veggie base instead of chicken base for a vegetarian stuffing
Equipment you’ll need
- Casserole Dish – Here are a couple of my favorite baking dishes This grey dish and this white dish
- Oven – You’ll need to bake the traditional bread stuffing
- Sauté Pan – The veggies will need to be sautéed with the butter and herbs
- Chef Knife – A sharp knife for cutting. Using a super sharp knife really makes a huge difference when cutting
How to make Traditional Bread Stuffing
Preheat the oven to 350°F. Sauté the onion and celery over low – medium heat in the butter just until it starts to get soft. Add the salt, sage, thyme and pepper then give it a good stir and cook it a couple more minutes.
While the veggies are cooking, cut the bread and put it in a large bowl. Pour the onion and celery mix over the top of the bread then stir well until fully coated.
Pour in the chicken stock then toss until evenly coated. Add the bread stuffing mixture into a lightly sprayed baking dish.
Bake for 20 minutes covered then uncovered for 5-10 minutes to get a little crispness on the top. Remove the Traditional Bread Stuffing from the oven and serve immediately.
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Traditional Bread Stuffing
- sauté pan
- Casserole Dish
For the Stuffing
- 1 cup onion small dice
- 1.5 cups celery small dice
- 1 cup butter
- 1.5 tsp kosher salt
- 1 tsp rubbed sage
- 1 tbsp fresh thyme picked and rough chopped
- ½ tsp black pepper
- ¾ cup chicken stock or turkey juice
- 11 cups white bread cut into ¾ inch cubes
Making the Stuffing
- Preheat the oven to 350°F and lightly spray a 13×9 baking dish with non stick cooking spray
- Melt the butter in a sauté pan over low – medium heat and cook the celery and onion until they just start to get soft
- Add the salt, sage, thyme and pepper. Give it a good stir and cook for 2 more minutes
- Cut the bread and add it to a large bowl. Add the veggie mixture and toss until fully coated
- Pour in the chicken stock and toss well
- Add the stuffing mixture to your baking dish and bake for 20 minutes covered and 5-10 minutes uncovered
- Serve hot and enjoy!