Homemade Traditional Bread Stuffing – Easy & Flavor-Packed

December 5, 2025 - By zianiofficiel1

Preheat oven to 250°F. Cut bread into cubes and spread on a rimmed baking sheet. Bake for 20–40 minutes, stirring occasionally, until dry and crisp. Set aside.
In a large skillet over medium heat, melt the butter. Add onion, shallot, and celery. Sauté for 5–7 minutes until vegetables are soft.
Remove skillet from heat. Stir in parsley, sage, thyme, and rosemary.
Place dried bread cubes in a large mixing bowl. Add the vegetable and butter mixture. Toss to coat evenly.
In a separate bowl, whisk together the eggs, broth, water, Better Than Bouillon (if using), and black pepper.
Pour the egg mixture over the bread mixture gradually, stirring gently to ensure even absorption.
Transfer to a greased 13×9-inch casserole dish. Cover tightly with foil.
Bake at 350°F for 30 minutes covered. Then remove foil and bake an additional 30–40 minutes until the top is golden brown and crisp.
Let rest for 10 minutes before serving.

Use crusty bakery-style bread for the best texture.
You can dry the bread and sauté vegetables a day or two in advance.
To make ahead: assemble the dish (except the egg mixture), refrigerate, then bake fresh the next day.
For extra flavor, drizzle melted butter on top before the second bake.