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Easy Classic Bread Stuffing

This homemade Easy Classic Bread Stuffing is a must-have side dish to go with your Thanksgiving turkey. It's made with just a few simple ingredients and is sure to be gobbled up by your family and guests!
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Servings: 12 (1/2 cup servings)
Calories: 203kcal
Author: Michelle / Now Cook This!


  • 1 loaf (1½ pounds) sturdy sliced white sandwich bread, such as Pepperidge Farm Farmhouse Hearty White Bread
  • ½ cup butter, 1 stick
  • 2 cups diced celery
  • 2 cups diced onion
  • 3 teaspoons poultry seasoning, add more or less to taste
  • salt and pepper, to taste
  • 1½ to 2 cups chicken broth, use more or less to make stuffing as moist as you want it
  • cooking spray


  • Preheat the oven to 350°F. Spray a baking dish with cooking spray (I use a 2-quart baking dish).
  • Cut the bread into ½-inch cubes; place in a large bowl.
  • In a large skillet, melt the butter over medium heat. Add the celery and onions and sauté until tender, about 10 minutes.
  • Add the poultry seasoning and salt and pepper to the celery and onion mixture. Stir to combine.
  • Add the celery and onion mixture to the bread cubes; stir well to combine.
  • Add the chicken broth; stir gently to combine.
    Note: The 1½ to 2 cups of broth gives me the amount of moisture I like for my stuffing - moist but not overly wet. The first time you make this, you may not want to add all the broth all at once but instead add it a bit at a time until the stuffing is how you like it. You may even want to add more broth. Just be careful not to add too much so that the stuffing doesn't become mushy.
  • Taste and adjust seasoning, if needed.
  • Spoon the stuffing mixture into the prepared baking dish. Bake, uncovered, for 40 minutes or until heated through and lightly golden brown and crisp on top.

Recipe Notes

  • This stuffing can be prepared a day ahead. Assemble the stuffing but don't bake. Cover and refrigerate. You will need to add extra baking time to account for the fact that the stuffing is cold (you may need to add 15 to 20 minutes or so). I like to take my stuffing out of the refrigerator and let it sit on the counter for about 30 minutes before baking to take some of the chill off.
  • I don't toast or stale my bread for stuffing, as I don't find it necessary (as long as I use a sturdy bread), but if you want to toast your bread, spread the cubes out on a large baking sheet and bake them in a low oven (275° to 300°F) for 30 to 60 minutes until they are dry (you don't really want them browned, just dry). To stale them instead, spread the cubes out on a large baking sheet and let them sit on the counter for at least a few hours or overnight.
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