Easy Bread Stuffing with Celery and Herbs

Is stuffing secretly the best part of Thanksgiving dinner? I wouldn’t argue with you.

This easy bread stuffing has everything I want in a classic holiday side. The middle is soft and savory, the top is golden and crisp, and every bite is filled with buttery bread, tender celery, onion, and herbs.

It’s simple, familiar, and made with ingredients you can find in any grocery store. No sausage, dried fruit, or fancy extras here—just really good homemade stuffing.

The trick is to bake it covered first, then remove the foil near the end. That gives the bread time to soak up all that flavor without losing those crispy pieces on top.

You can dry the bread a few days early, too, which makes this much easier to pull together on a busy cooking day.

Serve it with turkey, roast chicken, or Honey Glazed Spiral Ham, then save room for Skillet Apple Crisp.

How To Make Easy Bread Stuffing

1. Dry the bread.

Cut the bread into roughly 1-inch cubes. Spread them over one or two baking sheets and leave them uncovered overnight.

For a same-day shortcut, bake the cubes at 300°F for 25 to 35 minutes, stirring once or twice, until they feel dry but have very little color. Let them cool while you prepare the vegetables.

2. Soften the onion and celery.

Heat the oven to 350°F. Butter a 9-by-13-inch baking dish.

Melt the butter in a large skillet over medium heat. Add the onion and celery and cook for 8 to 10 minutes, stirring occasionally, until tender. They should soften without becoming deeply browned.

3. Season and moisten the bread.

Put the dried bread in a large bowl. Add the cooked vegetables, poultry seasoning, paprika, salt, pepper, and thyme.

Whisk the eggs with 2 1/2 cups of broth, then pour the mixture over the bread. Fold gently so the bread absorbs the liquid without breaking down completely.

4. Check the moisture.

Pick up one bread cube and press it lightly. It should feel evenly moistened and hold together, but liquid should not run from it.

If the center still feels dry, add the remaining broth a little at a time. Very dry bread may need the full 3 cups; softer bread may not.

5. Fill the baking dish.

Transfer the mixture to the prepared dish and spread it into an even layer. Keep the top loose rather than packing it flat so there are enough exposed edges to turn crisp.

6. Bake covered, then uncover.

Cover the dish with foil and bake for 25 minutes. Remove the foil and continue baking for 20 to 25 minutes, until the top is golden and the center reaches 165°F.

Let the stuffing stand for 10 minutes before serving. Finish with extra thyme or a little rosemary if you like.

Why Dry Bread Matters

Fresh bread already carries plenty of moisture. Add broth too quickly and the cubes can collapse before the pan reaches the oven.

Drying the bread creates room for it to absorb the butter, broth, and seasoning while keeping some structure. The goal is dry bread, not deeply toasted bread, because heavily browned cubes can become hard around the edges.

How Much Broth Should You Add?

The exact amount depends on the bread more than the measuring cup.

A dense country loaf and a soft sandwich loaf do not absorb broth at the same rate. Start with 2 1/2 cups, fold gently, and wait a minute before deciding whether to add more.

The mixture should look very moist before baking, but there should not be a puddle in the bottom of the bowl.

Make-Ahead Instructions

You can dry the bread cubes up to three days ahead and keep them in an airtight container once completely cool.

The onion and celery can also be cooked a day ahead and refrigerated separately. For the most reliable texture, combine the bread, egg, and broth shortly before baking instead of letting the fully mixed stuffing sit overnight.

Easy Variations

Use vegetable broth: It keeps the stuffing meat-free without changing the method.

Add sage: Stir in 1 tablespoon chopped fresh sage if you want a stronger traditional herb flavor.

Add sausage: Brown 8 ounces of mild sausage, drain it well, and fold it into the bread before adding the liquid.

Make the top crisper: Dot the uncovered stuffing with another tablespoon of butter before the final 20 to 25 minutes of baking.

Storage and Reheating

Refrigerate leftover stuffing in a covered container within two hours and use it within four days.

Reheat a covered portion in a 325°F oven until it reaches 165°F. Uncover it for the last few minutes if you want the top to crisp again.