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Our family recipe for old fashioned bread stuffing gets its light, moist texture and rich buttery flavor from using the right bread, fresh herbs, and sautéed aromatic vegetables.
An oval casserole dish filled with old-fashioned bread stuffing made with sourdough bread, celery, onions, and mushrooms.

Table of contents

For many folks, stuffing is one of the best parts of a turkey dinner, so having a go-to recipe for delicious bread stuffing is key to a successful holiday meal. Our family recipe for bread stuffing is a real standout for its light, soft texture, making it a delicious alternative to the dense or dry versions you might have tried in the past.

Notes From the MGC Kitchen

The secret to making stuffing that is flavorful and moist without being soggy lies in choosing the right type of bread and a careful balance of additional ingredients. Our recipe includes sautéed onions, celery, and mushrooms along with a trio of fresh herbs. This combo heightens the overall flavor and enhances the texture of the stuffing. The finishing touch is a drizzle of pan drippings or buttery broth to give it that savory, baked-in-the-bird quality.

A labeled, overhead view of the ingredients for bread stuffing including bread cubes, eggs, butter, onion, celery, mushrooms, fresh thyme, parsley, and sage.

Key Ingredients

Here’s what you need to know about the key ingredients in this recipe. The complete list, including quantities, is in the printable recipe card below.

  • BREAD: Choosing the right type of bread is key to making stuffing with a moist, tender texture. We’ve found that firm white bread with a somewhat dense crumb and tender crust will absorb the moisture from the butter and eggs without getting soggy, and produce stuffing that is moist and tender. We generally use a mild sourdough sandwich bread from the grocery store bakery department and get consistently good results. Avoid bread that has a very soft or airy interior as it won’t produce the best results. You’ll need a one-pound loaf (about 14 slices), cut into 1/2-inch cubes. This yields about 4 to 5 cups, loosely packed. Note: There’s no need to remove the crust.
  • MUSHROOMS: We’ve modernized our family stuffing recipe by adding mushrooms to enhance both the flavor and texture. The quantity isn’t large enough for the mushroom flavor to predominate, but they do add an umami element that we feel makes a difference. They also give off a little bit of moisture which helps to maintain the stuffing’s texture. You can omit them if you don’t like mushrooms.
  • HERBS: Fresh parsley, sage, and thyme add a significant amount of flavor to the stuffing without being overpowering. Should you choose to use dried herbs in their place, make sure you reduce the quantity by 2/3 or your stuffing will be over-seasoned.

How to Make Moist and Flavorful Bread Stuffing

Planning to make this recipe? Here’s a quick overview of how it’s done. Detailed, step-by-step instructions are in the printable recipe card below.

BEFORE YOU BEGIN: Preheat the oven and grease a casserole dish with butter.

PREPARE THE BREAD: Moisten the bread cubes, squeeze out the excess water then transfer to a mixing bowl, add the fresh herbs, and set aside.

Preparing bread stuffing, one mixing bowl with moistened bread cubes, fresh thyme, parsley, and sage, beaten eggs in a separate bowl to the side.
A frying pan filled with chopped onion, celery, and mushrooms sautéed in butter, ready to be added to homemade bread stuffing.

SAUTÉ THE VEGETABLES: Sauté the onion, celery, and mushrooms in butter, and season to taste with salt and pepper.

MAKE THE STUFFING: Add the sautéed vegetables to the bread and herbs and use your hands to combine. Taste, and adjust the seasoning, then add the eggs, combine well, and transfer the stuffing to the casserole dish.

An oval white casserole of old fashioned bread stuffing ready to be baked.

BAKE THE STUFFING: Cover the casserole with foil and bake for 45 minutes, then uncover and drizzle the top of the stuffing with pan drippings from your turkey (or chicken broth combined with melted butter). Return the stuffing to the oven and bake uncovered for 10 minutes longer.

KEEP WARM (if needed): Remove the stuffing from the oven and replace the foil cover to keep it warm in a low oven (200°F) for up to 90 minutes.

Storage and Reheating Instructions

Leftover bread stuffing can be wrapped in foil and stored in the refrigerator for up to three days. If you plan to reheat it in the foil, spray it first with nonstick spray. If not, when ready to reheat, transfer it to an appropriately sized casserole dish. Before reheating drizzle the stuffing with a little water or chicken broth, cover (or rewrap the foil tightly), and bake for 20 to 30 minutes or until heated through.

Stuffing can also be frozen for 1 to 2 months. Defrost overnight in the refrigerator and reheat according to the instructions above.

A casserole of traditional bread stuffing with a spoonful being removed for serving showing its moist, fluffy texture.

More Stuffing Recipes To Try

While our old-fashioned family stuffing recipe is our go-to favorite to serve with traditionally roasted turkey or chicken, you may want to opt for a different flavor profile entirely. Our Savory Corn Bread Stuffing goes great with turkey, chicken, roast duck, and Cornish game hens, and our Italian Sausage and Herb Stuffing is delicious with poultry and roast pork.

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An oval casserole dish filled with old-fashioned bread stuffing made with sourdough bread, celery, onions, and mushrooms.
4.67 from 6 votes

Old Fashioned Bread Stuffing

By Lynne Webb
Our family recipe for old fashioned bread stuffing gets its light, moist texture and rich buttery flavor from using the right bread, fresh herbs, and sautéed aromatic vegetables.
Prep: 15 minutes
Cook: 1 hour 5 minutes
Total: 1 hour 25 minutes
Servings: 8 servings
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Ingredients

  • 1 loaf soft bread, cubed, 1 pound, (see notes below)
  • 1/2 cup chopped parsley, stems removed
  • 1/2 to 1 tablespoon fresh sage, finely chopped
  • 1/2 to 1 tablespoon fresh thyme leaves
  • 4 tablespoons unsalted butter, (see notes on dairy-free below)
  • 2 cups diced onion
  • 4 stalks celery, diced
  • 8 ounces mushrooms, chopped
  • 4 large eggs, lightly beaten
  • Salt and pepper
  • 1/4 cup pan drippings from roasted turkey , or 1/4 cup chicken broth whisked together with 1 tablespoon melted butter
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Instructions 

  • Preheat the oven to 350°F and grease a 1-1/2 to 2-quart casserole dish with butter.
  • Add the bread cubes to a colander, moisten them with water, then using your hands, gently squeeze them out as you would a sponge. Be sure not to skip this step. Moistening the bread before combining it with other ingredients adds to the soft, fluffy texture of this stuffing.
  • Transfer the moistened bread to a mixing bowl, break up large clumps with your fingers, then add the parsley, sage, and thyme (be sure to read the recipe notes if you are substituting dried herbs). Set aside.
  • Melt the butter in a frying pan over medium heat. Add the onion and sauté until soft and translucent, 3 to 5 minutes. Add the celery and continue cooking for 2 minutes longer, then add the mushrooms. Continue cooking for another 2 minutes, then season to taste with salt and pepper.
  • Add the sautéed vegetables, 3/4 teaspoon of salt (1/2 teaspoon if using salted butter), and a sprinkling of black pepper to the mixing bowl with the bread and herbs.
  • Using your hands, combine thoroughly, taste, and adjust the seasoning as needed before adding the raw eggs. Once the bread mix is seasoned to your liking, stir in the beaten eggs, combine well, and transfer it to the prepared casserole dish.
  • Cover with foil and bake for 45 minutes. Remove the stuffing from the oven, uncover it, and drizzle the top with pan drippings from your turkey or the butter-broth mixture in the ingredient list. Return to the oven for 10 minutes, uncovered.
  • Remove from the oven and replace the foil cover to keep warm until served. It should stay hot for up to 45 minutes, or you can keep it in a low oven (200°F) for up to 90 minutes.

Notes

ABOUT THE BREAD
Choosing the right type of bread is key to making stuffing with a moist, tender texture. We’ve found that firm white bread with a somewhat dense crumb and tender crust will absorb the moisture from the butter and eggs without getting soggy, and produce stuffing that is moist and tender. We generally use a mild sourdough sandwich bread from the grocery store bakery department and get consistently good results.
Avoid bread that has a very soft or airy interior as they won’t hold up well. You’ll need a one-pound loaf (about 14 slices), cut into 1/2-inch cubes. This yields about 4 to 5 cups, loosely packed. Note: There’s no need to remove the crust.
DAIRY-FREE (PLANT) BUTTER
We’ve found a good brand of dairy-free butter made with avocado oil (Country Crock) that makes a good substitute for real butter in this recipe. Just be mindful that it is salted, so you’ll want to be a little more careful with your seasoning.
FRESH VS. DRIED HERBS
Should you choose to use dried herbs in their place, make sure you reduce the quantity by 2/3 or your stuffing will be over-seasoned.
STORAGE AND REHEATING INSTRUCTIONS
Leftover bread stuffing can be wrapped in foil and stored in the refrigerator for up to three days. If you plan to reheat it in the foil, spray it first with nonstick spray. If not, when ready to reheat, transfer it to an appropriately sized casserole dish. Before reheating drizzle the stuffing with a little water or chicken broth, cover (or rewrap the foil tightly), and bake for 20 to 30 minutes or until heated through.
Stuffing can also be frozen for 1 to 2 months. Defrost overnight in the refrigerator and reheat according to the instructions above.

Nutrition

Calories: 268, Total Fat: 11g, Cholesterol: 108mg, Sodium: 590mg, Carbohydrates: 33g, Fiber: 4g, Sugar: 6g, Protein: 11g

Nutrition information is automatically calculated, so should only be used as an approximation.

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11 Comments

    1. Hi Ronnie,
      Sorry to hear that you don’t agree with the title of this recipe, but it is definitely old-fashioned to me. It’s a family recipe made with all wholesome ingredients, no mixes, pre-seasoned bread, etc. and my great-grandmother was making it back in the 1950s.

      Reply

  2. I made this stuffing to go with roast chicken and everyone loved it. I added some of the pan drippings at the end as instructed and it was just delicious and lighter than other stuffing recipes I’ve tried. Thanks.5 stars

    Reply

  3. I followed this recipe exactly, except that I baked it in a non-stick bread pan and served it in one-inch slices like my grandmother used to do. It was REALLY tasty. Thank you.5 stars

    Reply

  5. I do all that adding a lb of grated carrots and use Challah as the bread. I do use chicken broth to dampen my bread.  My family loves it. I also use olive oil in place of butter I must admit

    Reply

    1. Hi Stephanie,
      Thanks so much for sharing your recipe. I never thought to try Challah for stuffing, but it’s such a wonderful bread it has to be delicious. As for the carrots and olive oil, those are healthy choices I’ll have to try.

      Reply