Classic Bread Stuffing With Onions, Celery, and Herbs

Total Time
1hr 45mins
Prep 1 hr
Cook 45 mins

Rick Rodgers

Ingredients Nutrition


  1. In a big skillet, melt the butter over medium heat; add in onions, celery, and celery leaves.
  2. Cook, stirring often, until the onions are golden, about 8 minutes.
  3. Scrape the vegetable mixture into a big bowl; mix in the bread cubes, parsley, poultry seasoning, salt, and pepper.
  4. Gradually stir in about 1 ½ cups of broth, until the stuffing is evenly moistened but not soggy.
  5. Transfer stuffing to a lightly buttered casserole dish; drizzle with ½ cup broth, cover, and bake in a preheated 350° oven for 30-45 minutes (if you like crusty stuffing, remove foil the last 15 minutes of baking).
Most Helpful

This is a simple, classic sort of bread stuffing, but it still has lots of flavor. Since I was using fresh bread, I dried my bread cubes in the oven on low heat for about 20 minutes, stirring a couple of times. The stuffing came out perfect; the bread was moist, but not soggy, with the tops and sides being nicely toasted. Thanks for the great recipe!

JuliJ September 15, 2009

This is very close to the recipe I use ... I add an egg or two and less broth for a firmer consistency. Try adding crumbled browned sausage for extra taste.

XMas 1 September 05, 2008

This is the same recipe my Mom used when I was young. I loved her stuffing. I can't wait to make this on Thanksgiving.

Linda Senecal Renner November 23, 2014