Classic Oven Baked Bread Stuffing Recipe

An easy Bread Stuffing made with all the classic flavors. Baked outside the bird but still buttery and moist, this recipe tastes just like Mom used to make!

Stuffing is one of my all-time favorite food groups. I credit my mom for this obsession.

Her stuffing is rich and savory, buttery, soft but with crispy edges. She includes vegetables, but nothing so strange that it changes the overall texture.

Bread Stuffing in a white baking dish with a silver serving spoon.

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It’s also very traditional. She doesn’t add walnuts, pears, and gorgonzola. She doesn’t make it with jalapenos and bacon.

She keeps it real, and we love her for it.

Let’s start with just the basics: onions, celery, and butter. All the butter. Add lots of fresh herbs (parsley, sage, thyme, and marjoram) and cubed French bread which has been lovingly dried on the counter (see recipe notes).

Ripped bread on a sheet pan.

Then cover it in foil (to mimic the effect of steaming stuffing inside a turkey) and bake. Remove the foil and bake until those delicious, crispy edges form.

It’s classic, it’s flavorful, it’s buttery, and it’s pure nostalgia. My childhood on a plate.

With stuffing this good, who needs a turkey?

Bread Stuffing in a white baking dish.

Bread Stuffing in a white baking dish with a silver serving spoon.

Bread Stuffing

An easy Bread Stuffing made with all the classic flavors. Baked outside the bird but still buttery and moist, this recipe tastes just like Mom used to make!
5 from 14 votes
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Course: Side Dish
Cuisine: American
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 10 servings
Calories: 241kcal
Author: Meggan Hill


  • 1/2 cup butter (1 stick) plus more for buttering dish
  • 1 large onion chopped
  • 4 ribs celery halved lengthwise and chopped
  • 3 large eggs
  • 2 cups chicken broth
  • salt and freshly ground black pepper
  • 1/2 cup fresh parsley minced
  • 1 teaspoon fresh sage minced, or 1/2 teaspoon dried
  • 1 teaspoon fresh thyme minced, or 1/2 teaspoon dried
  • 1 teaspoon fresh marjoram minced, or 1/2 teaspoon dried
  • 1 loaf French bread cut into 1/2-inch cubes and dried overnight on counter (about 1 pound, see note 1)


  • Adjust oven rack to middle position and preheat to 400 degrees. Coat a 9-inch by 13-inch baking dish with butter.
  • In large skillet over medium-high heat, melt butter until foaming. Add onion and celery and sauté until translucent, about 7 to 8 minutes.
  • Meanwhile, whisk eggs in large bowl. Stir in broth, 1 teaspoon salt, and 1/2 teaspoon pepper.
  • To skillet, add parsley, sage, thyme, and marjoram until fragrant, about 30 seconds. Transfer to bowl with eggs and mix well.
  • Add bread cubes and toss to combine. Transfer to prepared baking dish.
  • Cover tightly with foil and bake until mostly heated through, about 25 minutes. Remove foil and bake until crispy edges form, about 15 to 20 minutes longer.



  1. Bread: Cube and dry the bread up to 3 days in advance. Keep covered with a kitchen towel on counter. Or, slice and dry in a 225-degree oven for 30 to 40 minutes. 2 (8-ounce) baguettes may be substituted for the 1-pound loaf of French bread.


Calories: 241kcal
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  1. Susan

    This went perfect with my roast chicken. So delicious. 5 stars

  2. Debbie Lentz

    I Love this recipe. I’ve been making stuffing for years without eggs or broth but cooking it inside the turkey which makes it moist. I have not mastered stuffing in a baking dish until I found this recipe. I have one question though, when you refer to celery stalks are you referring to 1 rib or the whole stalk or bunch? I assume you mean 4 ribs? I always assumed a stalk was 1 rib but recently found out that a stalk is the whole bunch. I found many recipes use the terms stalk when they should really use the term rib.5 stars

    1. meggan

      Hi Debbie, I’m so glad you like the recipe!!! Stalk = rib, I didn’t know a stalk was also a term for a bunch. I’ve always hated not knowing if I should say “stalk” or “rib” but now you’ve sold me – it’s rib! I’ll change it everywhere on the site LOL. From henceforth, stalks shall be ribs. Thanks for clearing that up for me. I just needed a reason to favor one term or the other. And more importantly – glad you love the stuffing! It uses 4 ribs! Thanks again for everything and take care. -Meggan

  3. Anasthepsychic

    Excellent recipe however I do add green onions as well and I certainly add extra sage Seasoning5 stars

  4. Rose

    I would like to make this the day before and then re-heat in the oven on Christmas Day. Any concerns with this Meggan? If not, how long and at what temperature would you recommend for re-heating? Thanks!

    1. Dee

      I tried this recipe, it was delish!!! I’ve been trying to find recipe for bread stuffing in a baking dish… thank you for posting.. my family loves it.. and I used the stove top bread stuffing in box, not the fresh bread, still good and delish…thanks

    2. meggan

      Hi Rose, that sound be just fine! This is actually a great stuffing to make ahead; I’ve done it myself a few times. You cover the stuffing with foil after you make it, then keep it refrigerated. When ready to bake, preheat oven to 400 degrees. Keep stuffing tightly covered with foil and bake until mostly heated through, about 25 minutes. Remove foil and bake until crispy edges form, about 10 to 20 minutes longer. I hope this is helpful! Thanks Rose and good luck! -Meggan

  5. Carrie

    This is very similar to the family recipe we have used for over 50 years…only difference is I use poultry seasoning rather than marjoram. In addition, we have ‘held the eggs’ in favor of adding a little more butter…and for increased texture, we always add slivered almonds. I just cannot try other recipes because this one is just SO YUMMY!!!5 stars

  6. Gary

    Prepared this stuffing per the recipe, but added Tennessee Pride sausage and chopped bacon. It was absolutely the best stuffing I’ve ever had! Excellent recipe!5 stars

  7. Joell

    What do I do I add the chicken broth?

    1. meggan

      Hi Joell! You add the chicken broth to the bowl with the eggs and the salt & pepper, step #3. Thanks! -Meggan

  8. Rachel J.

    Hi Meggan! Thanks for posting! This looks just like the stuffing I had at Thanksgiving dinner growing up. It’s my first year hosting and I’m going to take a crack at this recipe. Would french baguettes work for this recipe? I couldn’t find a larger loaf of french bread at either of the grocery stores I hit yesterday. I’m afraid the baguette will be TOO hard if I leave it out to “dry.” Thanks for any info!

    1. meggan

      Hi Rachel! The French baguettes work great! You’ll want 2 baguettes, 8 ounces each, to get 10 cups loosely packed bread cubes or 8 cups of firmly packed (as in smashing them down) cubes. I cut my baguettes into 1-inch or 1 1/2-inch cubes. I used to do 1/2 cubes but that’s super tiny and annoying, so now I do bigger pieces (and with baguettes you could even tear them if you want). Other information: I dried the baguettes in the oven per the method in the recipe (225 degrees for 30 minutes). When they came out, they were mostly like little rocks, so I understand your fear! But once you put them in the broth/vegetable/egg mixture, they soften just like regular bread. The recipe performs exactly the same as with French bread (I know this because I’m also making the French bread version today). I will say that the pieces of bread on top are drier than the ones on the bottom. If you pick off a cube of bread from the top and eat it, you might think “oh no! This is way too dry!” But honestly having those crispy-edged, slightly browned pieces on top is a really nice contrast to all the soft pieces underneath. When you eat them together, it’s perfect. A little bit of crunch here and there. :) And it’s not because it’s baguette – that’s just how the recipe is. If everything was soggy, you wouldn’t get any crunch. Okay, I’ve officially beaten this horse to death, so good luck and PLEASE let me know if you have any other questions! Good luck! I’ll email this message to you too, just in case my reply to the comment goes to your spam. Happy Thanksgiving! -Meggan

    2. meggan

      Hi Rachel, I’m making this today with your variaron and I’ll reply and let you know how French baguettes work out!

  9. Marne

    I made this today for our Thanksgiving dinner. It is fantastic !!5 stars

  10. Ray

    This is really good. However, i add bell pepper, and shredded chicken breast, and omit the parsley, tyme, and marjoram. Everyone loves it!5 stars

  11. Teresa

    Same recipe as my Grandma!5 stars

  12. Jalien Shield

    This is the same receipt my mother cooked for our family. Don’t know if it came from her mother or U of Wisc. in the early 1920’s. However she did not cover during baking…instead drizzling white wine or vermouth about every 1/2 hour or so while the turkey cooked. As my sons grew so did their appetite for dressing. One whole receipt was declared theirs and only theirs!5 stars

  13. steven frank

    This is the fabulous stuffing that my mom and my late wife both made.
    I’ve missed it every year, and now I can have it again. Just wish that I could cook it for them.
    Thank you for this recipe, Meggan! May you have a blessed Thanksgiving!5 stars

    1. meggan

      Steven, your comment made me tear up!!! This is why I get up in the morning, just hoping that my random (but favorite) stuffing recipe might help somebody out. Your comment is more than I ever could have hoped for! Blessings to you and your family. I hope you had the most wonderful Thanksgiving. -Meggan

  14. Barbara Zamboni

    Recipe sounds great can’t wait to try it Thanksgiving

  15. Caren

    Can it be made a day ahead. It sounds delicious.

    1. meggan

      Hi Caren, YES! I actually devoted a new post to make-ahead stuffing and it’s based on this recipe. You can check it out here if you want.
      Thank you and happy thanksgiving! I hope you love this recipe, it’s possibly my favorite thing on the Thanksgiving table. -Meggan

  16. jubbie

    can you freeze this. it sounds wonderful.5 stars

    1. meggan

      Hey there! Yes! You can freeze the baked stuffing for up to 1 month. Store in an airtight container and reheat in a 325-degree oven, covered, for 30 minutes or until warm throughout (the baking time really depends on the amount of stuffing, whether it’s just leftovers or you made the whole thing in advance).

  17. Peyton Adkins

    This is going to become a family favorite! Great taste and easy to make, love this simple prep5 stars

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