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The Ultimate Moist & Herby Classic Homemade Stuffing (Make-Ahead Friendly)

Close-up of a golden brown slice of savory stuffing recipe with visible celery and herbs.
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This classic homemade stuffing recipe delivers rich, savory flavor that stays moist inside with a slightly crisp top. It uses simple techniques and fresh herbs, making it the best stuffing recipe for your holiday dinner or any cozy meal.

Ingredients

Scale
  • 1 pound day-old bread (sourdough or French loaf), cut into 1-inch cubes
  • 1 cup (2 sticks) unsalted butter
  • 2 cups chopped yellow onion
  • 2 cups chopped celery
  • 1 tablespoon fresh sage, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 large eggs, lightly beaten
  • 2 to 3 cups low-sodium chicken or vegetable broth
  • 1/2 cup fresh parsley, chopped

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
  2. Spread the bread cubes in a single layer on a large baking sheet. Bake for 10 to 15 minutes until lightly toasted and dry. Set aside.
  3. In a large skillet over medium heat, melt the butter. Add the onion and celery. Cook until softened, about 8 to 10 minutes.
  4. Stir in the fresh sage, thyme, rosemary, salt, and pepper into the skillet. Cook for 1 minute until fragrant.
  5. In a very large bowl, combine the toasted bread cubes and the cooked vegetable mixture. Toss gently to distribute the herbs and butter evenly.
  6. In a separate small bowl, whisk the beaten eggs with 2 cups of the broth. Pour this mixture over the bread mixture. Toss everything together until the bread is evenly moistened. Add the remaining broth, a little at a time, until the stuffing is moist but not soggy. You want it to hold its shape slightly.
  7. Stir in the fresh parsley.
  8. Transfer the stuffing mixture to the prepared baking dish. If preparing ahead, cover tightly with plastic wrap and refrigerate for up to 24 hours.
  9. If baking immediately, cover the dish tightly with foil. Bake for 30 minutes.
  10. Remove the foil and bake for an additional 15 to 20 minutes, or until the top is golden brown and slightly crispy.
  11. Let the stuffing rest for 10 minutes before serving.

Notes

  • For a crispier top, bake uncovered for the last 20 minutes.
  • If you want to add sausage, cook 1 pound of breakfast sausage separately, drain the fat, and mix it in with the vegetables in Step 4.
  • You can use cornbread in place of half the white bread cubes for a cornbread stuffing variation.
  • This recipe works well when baked inside the cavity of a turkey, but cooking it separately ensures a more consistent texture (moist inside, crisp outside).

Nutrition

Find it online: https://www.purecookingjoy.com/stuffing-recipe-ultimate-moist-herby-classic/

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