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

5 5

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!

5 5

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.

5 5

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.