A good stuffing feels both rustic and comforting — soft in the middle, crisp and golden on top, and filled with the gentle aroma of herbs and onions. This version leans on simple flavors: buttery bread cubes, slow-cooked onions and celery, and a mix of fresh herbs that make the whole kitchen feel warm. It’s the kind of side that fits effortlessly beside any main dish, bringing that familiar holiday coziness to the table without ever trying too hard.

The Side That Completes the Plate

There’s a warmth that rises the moment this stuffing comes out of the oven — the kind that carries the scent of toasted bread, butter, and herbs through the whole kitchen. The edges turn crisp and golden while the middle stays soft and tender, soaking up every bit of flavor from the vegetables and broth. Each scoop catches a mix of textures, from the gentle bite of celery to the melt of slow-cooked onions, all wrapped in that unmistakable holiday comfort. It’s the kind of dish people reach for twice without even thinking.

Ingredients

(Serves 4 — double or triple for 8 or more)

• 16–20 oz dried bread cubes (about 10–12 cups)
• ½ cup unsalted butter
• 3 cups diced sweet onion (about 2 large onions)
• 1 cup diced celery
• 3 cloves garlic, minced
• Salt and freshly ground black pepper, to taste
• 1 ½ tablespoons chopped fresh sage, parsley, and rosemary
• 1 ¼ cups chicken broth or vegetable broth
• 1 large egg
• Extra chopped fresh herbs, for sprinkling

Instructions:

1. Sauté the vegetables slowly until they’re softened and fragrant:
Melt the butter in a large skillet over medium heat, then add the onion and celery. Cook until softened and lightly golden, about 10–12 minutes, then stir in the garlic for the final minute.

2. Combine the dried bread cubes with the warm vegetable mixture:
Place the bread cubes in a large bowl and pour the buttery vegetables over the top, tossing gently to coat.

3. Mix in the herbs and seasoning to build the flavor base:
Add the sage, parsley, rosemary, salt, and pepper, and toss until the herbs are evenly distributed.

4. Whisk the egg with the broth to create the custard that holds everything together:
In a separate bowl, whisk the broth and egg until smooth.

5. Pour the broth mixture over the bread slowly and let it soak in:
Add the liquid gradually while stirring so the cubes absorb evenly without becoming soggy.

6. Transfer the mixture to a greased baking dish and spread it into an even layer:
Lightly press the top so the stuffing is compact but not smashed.

7. Bake until the top is golden and the center is set, adjusting for larger batches if needed:
Bake at 350°F for about 35–45 minutes or until the top is lightly crisp and the middle feels set. If the top begins browning too quickly, tent the dish loosely with foil. If you double or triple the recipe and bake in two 9×13 dishes or in a larger 10×15 roasting pan, the stuffing can bake in roughly the same amount of time or may need about 10–15 minutes longer.

8. Finish with fresh herbs for brightness:
Remove from the oven and scatter a small handful of chopped herbs over the warm stuffing before serving.

Storage:

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat in the oven until warmed through, adding a splash of broth if the stuffing feels dry.

Note:

• This recipe can be made a day ahead and reheated; remove the pan from the refrigerator about an hour before reheating so it warms slightly.
• You can also use this stuffing to fill the turkey if you prefer a traditional stuffed bird.
• Bake uncovered for the best crisp top, and tent with foil if it browns too quickly.
• For double or triple batches, bake in two 9×13 pans or one 10×15 roasting pan; the baking time is usually the same or only 10–15 minutes longer.

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Thank you for being here as I start this journey. I can’t wait to share more recipes, tips, and stories with you — one crumb at a time.

Stay tuned,
~ Clever Crumbs