The Heart of the Table
This stuffing is my favorite dish to make. It feels like a hug for the whole table. The smell fills the whole house. It tells everyone the feast is ready.
I learned this from my own grandma. She said it wasn’t just food. It was a way to bring everyone together. That is why this matters. Good food makes a space for sharing stories and laughs. What is your favorite dish that makes you think of family?
A Little Story About Bread
You must dry the bread first. I learned this the hard way. Once, I used fresh, soft bread. The stuffing turned into a mushy mess! I still laugh at that.
Drying the cubes makes them strong. They soak up all the good broth and butter. They keep their shape. This gives you the perfect texture, not too wet, not too dry. That is the secret.
The Sizzle and The Scent
Now, melt your butter in a big pan. In go the onions and celery. Listen to that gentle sizzle. Cook them until they are soft and sweet.
Then stir in all the green herbs. Parsley, sage, thyme, marjoram. Doesn’t that smell amazing? That smell is the soul of the stuffing. Fun fact: In old gardens, people planted sage for wisdom. I think they were onto something!
Bringing It All Together
Put your dried bread in a giant bowl. Pour the herby vegetables over it. Add the broth and beaten eggs. Now, use your clean hands to mix it.
This part is important. Mix it gently. You are not making dough. You are just giving every piece a little coat of flavor. Do you like to mix with a spoon, or do you get your hands right in there?
Make It Shine and Serve
Bake it covered first. This lets it cook through softly. Then, take the foil off. Let it bake until the top is golden and crisp. That crispy top is my favorite part.
Let it rest for ten minutes. This helps it set. Then scoop it out warm. This recipe makes a lot because it matters. Everyone should have seconds, and maybe even thirds. It is made for sharing. What gathering are you dreaming of making this for?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Unsalted butter | 12 tablespoons (1 ½ sticks) | plus extra for baking dish |
| Celery ribs, medium | 4 | chopped fine |
| Onions, medium | 2 | minced |
| Fresh parsley leaves | ½ cup | minced |
| Fresh sage leaves | 3 tablespoons | minced (or 2 teaspoons dried) |
| Fresh thyme leaves | 3 tablespoons | minced (or 2 teaspoons dried) |
| Fresh marjoram leaves | 1 tablespoon | minced (or 1 teaspoon dried) |
| High-quality white sandwich bread | 3 pounds | cut into ½-inch cubes and dried |
| Chicken stock or low-sodium broth | 5 cups | |
| Large eggs | 4 | beaten lightly |
| Table salt | 2 teaspoons | |
| Ground black pepper | 2 teaspoons |
Instructions
Step 1: First, get your oven ready. Move a rack to the middle. Heat it to 400 degrees. Now, grab a big skillet. Melt the butter in it over medium heat. Add your chopped celery and onion. Let them cook until they are soft and smell wonderful. This takes about 10 minutes. Stir them now and then. Next, stir in all those lovely green herbs. Doesn’t that smell amazing? Cook for just one more minute. Then, put it all into your biggest mixing bowl. (A hard-learned tip: don’t rush the onions. Let them get really soft!)
Step 2: Now, add the dried bread cubes to your bowl. Pour in the chicken stock and the beaten eggs. Sprinkle the salt and pepper over everything. This is the fun part! Use your clean hands to toss it all together. Be gentle so the bread doesn’t turn to mush. You want every piece to get a little cozy and wet. Once it’s mixed, put it all into a buttered baking dish. Pat it down gently. What’s your favorite part of mixing with your hands? Share below!
Step 3: Cover the dish tightly with foil. Bake it for 25 minutes. The foil makes it cook through nicely. Then, take off the foil. This lets the top get crispy and golden. Bake it for about 30 minutes more. Your kitchen will smell like a holiday. Let it cool for 10 minutes before serving. It’s worth the wait! (A hard-learned tip: use the foil. It keeps the top from burning before the middle is done.) I still laugh at how we all used to peek in the oven every two minutes.
Creative Twists
This recipe is a wonderful friend. It loves little changes. Try adding one cup of dried cranberries for a sweet pop. Or, mix in one pound of cooked sausage for a hearty twist. For a nutty crunch, stir in one cup of toasted pecans. Each change makes it a new adventure. Which one would you try first? Comment below!
Serving & Pairing Ideas
This stuffing is the heart of the table. Serve it right from the dish, with a big spoon. It loves being next to simple roasted carrots. A little cranberry sauce on the side is perfect. For a drink, a crisp apple cider is so cozy. Grown-ups might enjoy a glass of Chardonnay. Both are lovely with the herby flavors. Which would you choose tonight?
Keeping Your Feast Fresh
Let’s talk about leftovers. This stuffing keeps well. Cool it completely first. Store it in the fridge for up to four days. You can also freeze it for two months. Wrap it tight in foil first.
Reheating is simple. I like the oven best. Cover it with foil and warm at 350 degrees. Add a splash of broth to keep it moist. My first time, I microwaved it dry. It was like eating toast crumbs! A little broth fixes everything.
You can make the whole dish a day ahead. This matters for a calm kitchen. You get to enjoy your own party. Batch cooking lets you share with a neighbor, too. Have you ever tried storing it this way? Share below!
Simple Fixes for Common Hiccups
Sometimes stuffing can be too dry or too wet. Do not worry. Here are easy fixes. If it seems dry after baking, pour a little warm broth over it. Let it soak in for five minutes.
If the mix is too soggy before baking, add more dried bread. I once forgot to dry my bread. The mix was like soup! Extra bread cubes saved the day. Getting the texture right matters. It means every bite is perfect.
Your herbs might taste too strong or too weak. Use fresh herbs for the best flavor. Dried herbs are stronger, so use less. Balancing flavors builds your cooking confidence. Which of these problems have you run into before?
Your Quick Questions, Answered
Q: Can I make this gluten-free?
A: Yes! Use your favorite gluten-free bread. Dry the cubes the same way.
Q: How far ahead can I make it?
A: You can assemble it one day before. Keep it covered in the fridge.
Q: I don’t have marjoram. What can I use?
A: A little extra thyme or sage works just fine. Fun fact: My grandma called marjoram “joy of the mountain.”
Q: Can I make a smaller amount?
A: Absolutely. Just cut all the ingredients in half. Use a smaller baking dish.
Q: Any optional tips?
A: Try adding chopped apples or sausage. It makes a cozy new flavor. Which tip will you try first?
From My Kitchen to Yours
I hope you love making this stuffing. It fills the house with a wonderful smell. That smell means family and friends are coming. It is one of my favorite parts of the season.
I would love to hear about your cooking adventure. Tell me about your gathering. Have you tried this recipe? Please share your story in the comments below. Happy cooking!
—Elowen Thorn.
Festive Feast Bread Stuffing for a Gathering
Description
A classic, savory bread stuffing perfect for feeding a large gathering, featuring fresh herbs and a rich, comforting texture.
Ingredients
Instructions
- Adjust oven rack to center position and heat oven to 400 degrees. Heat butter in 12-inch skillet over medium-high heat. Add the celery and onion and sauté, stirring occasionally, until softened, about 10 minutes. Stir in parsley, sage, thyme, and marjoram and cook until fragrant, about 1 minute longer. Transfer to a very large mixing bowl.
- Add the dried, cooled bread, stock or broth, eggs, salt, and pepper to the vegetables and toss gently to distribute dry and wet ingredients evenly. Turn mixture into buttered 15-x 10-inch baking dish.
- Cover with foil and bake for 25 minutes. Remove the foil and continue to bake until golden, about 30 minutes longer. Cool for 10 minutes before serving.
- To Make Ahead: The stuffing can be assembled in the baking dish, then wrapped tightly in plastic wrap and refrigerated for up to 24 hours before baking. To bake, let the stuffing stand at room temperature for 30 minutes. Remove the plastic wrap and proceed to bake as directed in step 3.
Notes
- Drying the bread before making the stuffing is crucial for texture and flavor. If you plan ahead, you can simply leave the bread cubes out on the counter for a few days to become stale. Otherwise, spread them out on baking sheets and dry in a 300-degree oven for 30 to 60 minutes. Let the bread cool before using in the stuffing. You can substitute three 14-ounce bags of plain dried bread cubes for the homemade dried bread cubes, but you’ll need to increase the amount of chicken broth to 7 cups. This recipe can easily be halved and baked in a 13 by 9-inch baking dish for a smaller crowd.