This stuffing has been my holiday anchor for years: a simple, comforting mix of stale white bread, slowly softened onions and celery, and bright fresh herbs that always brings the whole table together. I first wrote this version down after a blustery Thanksgiving when I decided to trust my pantry staples and a big handful of fresh sage. The result was one of those dishes people reach for seconds of without thinking. Texture is the star here—the interior is moist and tender while the top crisps to golden brown after a brief time under the broiler.

I discovered the balance of flavors when I dialed back the salt and let the herbs sing. The poultry seasoning gives that classic, familiar backbone while the marjoram and an extra handful of fresh sage make each bite sing with bright, woodsy notes. A few small adjustments, like thoroughly softening the vegetables in butter and whisking eggs with warm broth, ensure the final mix holds together without becoming gluey. It's dependable, approachable, and perfect for holiday crowds or a cozy weeknight when you want something that tastes like home.

Ingredients

• 12 cups stale white bread, 1-inch cubes: Use a day-old white sandwich loaf, about 1 lb 4 oz. The drier the bread, the better it soaks up flavor without becoming mushy. Pepperidge Farm-style sandwich loaves or any plain white bakery loaf work well.
• 3/4 cup plus 2 tablespoons unsalted butter, divided: Salted can be used but reduce added salt. Melt most for sautéing; reserve 2 tablespoons cubed for dotting the top to encourage browning.
• 1 large yellow or white onion, chopped: Finely chopped so it softens evenly. Yellow onion gives a touch more sweetness; white keeps it clean and sharp.
• 2 cups celery, chopped (stalks and leaves): The leaves add aroma; chop to match the onion size so they cook at the same rate.
• 1 1/2 teaspoons kosher salt and 1 teaspoon black pepper: Kosher salt seasons broadly; adjust if using table salt. Freshly cracked black pepper adds brightness.
• 1 teaspoon poultry seasoning and 1/2 teaspoon marjoram: Poultry seasoning is the classic backbone; marjoram adds gentle floral warmth.
• 3 tablespoons fresh sage, chopped (heaping): Sage is essential—use fresh if possible for the best aromatic lift.
• 1/3 cup fresh parsley, chopped: Italian or curly both work; parsley adds freshness and color.
• 2 large eggs: Whisked with warm broth to bind the cubes without creating a dense texture.
• 1 cup chicken broth or stock: Warm is best so it absorbs readily; substitute vegetable stock to make a vegetarian version.

Instructions

Prepare the stale bread: Cut a white loaf into 1-inch cubes until you have about 12 cups. For the overnight method, spread cubes on a sheet pan and leave uncovered at room temperature overnight to dry. Quick method: preheat the oven to 250 degrees F, arrange cubes evenly, and bake for 30 minutes, tossing every 5 to 10 minutes for uniform drying. The goal is dry, slightly firm cubes, not toasted brown. Preheat and prep the baking dish: Set the oven to 350 degrees F. Generously grease a 9x9-inch baking dish with butter or neutral oil. If doubling the batch, use a 9x13-inch or 10x15-inch pan so the mixture cooks evenly and the top can brown nicely. Cook the aromatics slowly: In a large sauté pan over medium heat, melt 3/4 cup butter. Add chopped onion and celery and reduce the heat to medium-low. Sauté gently until completely softened and translucent, about 20 to 30 minutes. Low, slow cooking allows the vegetables to release sweetness and moisture without browning—this is key to avoiding harsh raw onion bites. Season the vegetable mixture: Remove the pan from heat and stir in 1 1/2 teaspoons kosher salt, 1 teaspoon black pepper, 1 teaspoon poultry seasoning, 1/2 teaspoon marjoram, 3 heaping tablespoons chopped fresh sage, and 1/3 cup chopped parsley. Allow the residual heat to bloom the dried spices and wilt the herbs slightly for a more integrated flavor. Combine eggs and broth: In a small bowl, whisk the 2 eggs and then whisk in 1 cup warm chicken broth. Warming the broth helps the eggs temper and prevents the mixture from clumping when combined with the bread. Assemble: Place the dried bread cubes in a large mixing bowl, pour the vegetable-herb mixture over them, and stir gently to distribute. Pour the egg-broth mixture evenly over the cubes and stir until the liquid is absorbed. Aim for a uniformly moist but not soggy mix—stop when the cubes feel pliable and hold together with gentle pressure. Bake: Transfer the mixture to the prepared baking dish, press gently to level, and dot the top with the remaining 2 tablespoons cubed butter. Cover tightly with foil and bake at 350 degrees F for 30 minutes. Remove foil and bake another 15 minutes uncovered for a golden top. For an extra-crisp finish, place under the broiler for 1 to 2 minutes, watching closely to avoid burning. Serve: Let rest 5 minutes, then serve warm. The center will be tender and flavorful while the top remains crisp—perfect alongside roast turkey, glazed ham, or as a comforting vegetarian main when made with vegetable stock.

Storage Tips

Cool leftovers to room temperature no longer than two hours, then refrigerate in an airtight container for up to three days. For best texture, reheat in an oven set to 350 degrees F in a covered dish for 15 to 20 minutes, then uncover for 5 minutes to refresh the crust. For longer storage, assemble the mixture without baking, wrap tightly, and freeze for up to three months. Thaw overnight in the refrigerator before baking; allow an extra 5 to 10 minutes in the oven if still cold in the center.

Ingredient Substitutions

If you need to swap ingredients, use whole-wheat or sourdough bread for a nuttier profile; reduce the soak time slightly since denser breads retain moisture differently. Replace chicken broth with vegetable stock for a vegetarian dish. To make it dairy-free, substitute the butter with 3/4 cup plus 2 tablespoons olive oil or vegan butter—note the final flavor will be less buttery and more herb-forward. If eggs are a concern, use an equal volume of additional broth plus 1 tablespoon ground flaxseed mixed with 3 tablespoons warm water as a binder, though the texture will be slightly different.

Serving Suggestions

Serve warm as a classic holiday side alongside roast turkey, gravy, and roasted vegetables. For a modern presentation, spoon into individual ramekins and bake until the edges are crisp for portable portions. Garnish with a few small sage leaves fried in butter for added aroma, or sprinkle toasted pecans for crunch. On casual nights, top with a fried egg and a drizzle of hot sauce to turn leftovers into a hearty breakfast or brunch option.

Cultural Background

Stuffing has deep roots in many culinary traditions, evolving from the ancient practice of stuffing birds and vegetables with seasoned bread or grains. In the United States, bread-based stuffing became common with the availability of sandwich loaves and is now synonymous with Thanksgiving. Regional variations range from cornbread-based Southern versions to rice and sausage combinations in New England. Fresh sage and poultry seasoning are hallmarks of the classic American interpretation.

Seasonal Adaptations

Autumn calls for additions like roasted butternut squash, chopped apples, dried cranberries, and toasted pecans. In winter, fold in caramelized onions, mushrooms, or cubed roasted chestnuts. In spring and summer, lighten the mix with lemon zest, fresh tarragon, and peas, and use day-old baguette for a crisper texture. Adjust liquid levels slightly for wetter add-ins like roasted vegetables.

Meal Prep Tips

Prep the bread cubes and sauté the vegetables up to two days ahead and store separately in airtight containers. Assemble the entire pan the night before and refrigerate; bring to room temperature for 30 minutes before baking to ensure even cooking. If transporting to a potluck, bake the dish covered, then reheat briefly at the host site and finish uncovered for a refreshed top.

Between the aromatic butter, savory herbs, and crisp-buttery finish, this classic mix is one of those comforting dishes that ties a meal together. Make it your own with a few thoughtful swaps and enjoy the way it fills your kitchen with familiar, inviting scents every time you bake it.