Get ready to elevate your holiday table—or any cozy dinner—with these 16 savory bread stuffing recipes. From classic herb-infused versions to creative twists with sausage, cranberries, or wild mushrooms, this roundup is your ultimate guide to the ultimate comfort food. Whether you’re a stuffing traditionalist or an adventurous cook, you’ll find inspiration to make your next meal unforgettable. Let’s dive into these delicious ideas!
Cranberry Walnut Bread Stuffing
Baking this stuffing feels like wrapping the kitchen in a warm, woolen blanket, the kind of comfort that comes from simple, honest ingredients mingling slowly in the oven. It’s a quiet, deliberate process, a gentle folding of tart berries and earthy nuts into soft, yielding bread, creating a centerpiece that holds the memory of every stir and sprinkle. Letting it rest and settle feels less like cooking and more like tending to something precious, something meant to be shared.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 55 minutes
Ingredients
– 1 loaf (about 12 cups) of day-old, rustic sourdough bread, torn into 1-inch pieces
– 1 cup of dried cranberries, plump and jewel-toned
– 1 cup of raw walnut halves, roughly chopped for a rustic texture
– 1 large yellow onion, finely diced to a soft translucence
– 3 stalks of crisp celery, finely chopped
– ½ cup (1 stick) of unsalted butter, rich and golden when melted
– 2 large farm-fresh eggs, lightly beaten until pale and frothy
– 2 ½ cups of rich, low-sodium chicken broth, warmed gently
– 1 tablespoon of finely chopped fresh sage leaves, fragrant and earthy
– 1 teaspoon of dried thyme, its floral notes awakened by heat
– 1 ½ teaspoons of fine sea salt
– ¾ teaspoon of freshly ground black pepper
Instructions
1. Preheat your oven to 350°F (175°C) and generously butter a 9×13-inch baking dish.
2. Spread the torn sourdough pieces in a single layer on a large baking sheet and toast in the preheated oven for 10 minutes, until dry and lightly golden at the edges; this prevents a soggy stuffing.
3. Transfer the toasted bread to a very large mixing bowl and add the dried cranberries and chopped walnuts.
4. In a large skillet over medium heat, melt the unsalted butter until it foams slightly, about 2 minutes.
5. Add the finely diced yellow onion and chopped celery to the skillet and cook, stirring occasionally, for 8–10 minutes until the onion is translucent and the celery is tender but still has a slight crunch.
6. Stir the chopped fresh sage and dried thyme into the skillet and cook for 1 more minute to release their fragrant oils.
7. Pour the entire contents of the skillet—butter, vegetables, and herbs—over the bread mixture in the bowl.
8. In a separate medium bowl, whisk the lightly beaten eggs with the warmed chicken broth, fine sea salt, and freshly ground black pepper until fully combined.
9. Pour the broth mixture evenly over the bread and vegetable mixture in the large bowl.
10. Using clean hands or a large spoon, gently fold everything together until the bread is evenly moistened, taking care not to crush the pieces; let the mixture sit for 10 minutes to allow the bread to fully absorb the liquid.
11. Transfer the stuffing mixture to the prepared baking dish, spreading it into an even layer without packing it down tightly, which helps achieve a crisp top.
12. Cover the dish tightly with aluminum foil and bake on the center rack for 30 minutes.
13. Remove the foil and continue baking, uncovered, for 25–30 minutes, until the top is golden brown and crisp and the center reaches an internal temperature of 165°F (74°C) on an instant-read thermometer.
14. Remove the stuffing from the oven and let it rest, uncovered, for 15 minutes before serving to allow the flavors to settle and the texture to firm up slightly.
Just out of the oven, it offers a delightful contrast: a crisp, buttery crust giving way to a moist, tender interior where the tart pop of cranberries and the toasty crunch of walnuts create little surprises in every bite. For a creative twist, scoop leftovers into ramekins, top with a fried egg, and bake until the yolk is just set for a decadent next-day brunch.
Cornbread and Sage Stuffing
Wandering through the kitchen on this quiet December afternoon, I find myself drawn to the comforting ritual of preparing a dish that feels like a warm embrace. The golden crumble of cornbread and the earthy whisper of sage come together in this stuffing, a humble yet deeply satisfying creation that transforms simple ingredients into something truly special.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 8 cups of day-old cornbread, crumbled into rustic chunks
– 1 cup of unsalted butter, melted to a golden liquid
– 2 large yellow onions, finely diced to release their sweet aroma
– 4 stalks of crisp celery, chopped into small, tender pieces
– 3 tablespoons of fresh sage leaves, finely minced for an earthy fragrance
– 2 cups of rich chicken broth, warmed to just below a simmer
– 2 farm-fresh eggs, lightly beaten until pale and frothy
– 1 teaspoon of kosher salt, for balanced seasoning
– ½ teaspoon of finely ground black pepper, adding a subtle warmth
Instructions
1. Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish with a thin layer of the melted butter.
2. In a large skillet over medium heat, sauté the finely diced yellow onions and chopped celery in 2 tablespoons of the melted butter for 8-10 minutes, until they turn translucent and fragrant.
3. Tip: Stir occasionally to prevent sticking and ensure even cooking, which helps develop the vegetables’ natural sweetness.
4. Transfer the sautéed vegetables to a large mixing bowl and combine them with the crumbled day-old cornbread and finely minced fresh sage.
5. In a separate bowl, whisk together the warmed rich chicken broth, lightly beaten farm-fresh eggs, remaining melted butter, kosher salt, and finely ground black pepper until fully incorporated.
6. Tip: Warm the broth slightly before mixing to help the eggs blend smoothly without curdling, creating a cohesive liquid base.
7. Pour the liquid mixture over the cornbread and vegetable blend, then gently fold everything together until evenly moistened, being careful not to overmix.
8. Spoon the stuffing into the prepared baking dish, spreading it into an even layer with the back of a spoon.
9. Cover the dish tightly with aluminum foil and bake in the preheated oven for 30 minutes to allow the flavors to meld and the center to set.
10. Remove the foil and continue baking for an additional 15 minutes, or until the top is golden brown and crisp at the edges.
11. Tip: For extra crunch, broil the stuffing for the final 2-3 minutes, watching closely to avoid burning, which adds a delightful textural contrast.
12. Let the stuffing rest for 10 minutes after baking to firm up slightly, making it easier to serve.
Hearty and aromatic, this stuffing emerges from the oven with a tender interior that gives way to a crisp, buttery crust. The cornbread lends a subtle sweetness that balances the savory depth of sage and broth, creating layers of flavor in every bite. Consider serving it alongside roasted vegetables or as a standalone dish, perhaps topped with a drizzle of herb-infused gravy for an extra touch of comfort.
Mushroom and Thyme Bread Stuffing
Sometimes, in the quiet of a winter afternoon, the simplest ingredients can conjure the deepest comfort. This mushroom and thyme bread stuffing feels like a warm embrace, a savory melody of earthy mushrooms and aromatic herbs baked into tender, golden bread. It’s the kind of dish that fills the kitchen with a fragrance that promises coziness and contentment.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 1 loaf (about 12 cups) of day-old rustic bread, cut into 1-inch cubes
– 1/2 cup (1 stick) of unsalted butter, rich and golden
– 1 large yellow onion, finely diced
– 4 cloves of garlic, minced until fragrant
– 1 pound of cremini mushrooms, sliced into hearty pieces
– 2 tablespoons of fresh thyme leaves, stripped from woody stems
– 1 teaspoon of kosher salt, for balanced seasoning
– 1/2 teaspoon of finely ground black pepper
– 2 cups of low-sodium chicken broth, warmed to a gentle simmer
– 2 large farm-fresh eggs, lightly beaten
Instructions
1. Preheat your oven to 350°F and lightly grease a 9×13-inch baking dish with a bit of the unsalted butter.
2. Spread the day-old rustic bread cubes in a single layer on a baking sheet and toast in the preheated oven for 10 minutes, until lightly crisp and dry to the touch.
3. In a large skillet over medium heat, melt the unsalted butter until it foams slightly, about 2 minutes.
4. Add the finely diced yellow onion and cook, stirring occasionally, for 5 minutes until softened and translucent.
5. Stir in the minced garlic and cook for 1 minute more, just until fragrant to avoid bitterness.
6. Add the sliced cremini mushrooms and cook, stirring frequently, for 8-10 minutes until they release their juices and turn golden brown.
7. Remove the skillet from heat and mix in the fresh thyme leaves, kosher salt, and finely ground black pepper, letting the herbs wilt into the warmth.
8. In a large mixing bowl, combine the toasted bread cubes and the mushroom mixture, tossing gently to coat evenly.
9. Pour in the warmed low-sodium chicken broth and the lightly beaten farm-fresh eggs, folding everything together until the bread is moistened but not soggy.
10. Transfer the mixture to the greased baking dish, pressing it down lightly with a spoon for an even layer.
11. Cover the dish tightly with aluminum foil and bake in the preheated oven for 25 minutes.
12. Remove the foil and bake uncovered for an additional 20 minutes, until the top is golden brown and crisp.
13. Let the stuffing rest for 10 minutes before serving to allow the flavors to meld and the texture to set.
Perhaps what makes this stuffing so memorable is its contrasting textures—a crisp, buttery top giving way to a moist, savory interior where the earthy mushrooms and fragrant thyme shine. Serve it alongside a roast chicken for a classic pairing, or spoon it into individual ramekins for a cozy, personal touch that feels like a hug on a plate.
Bacon and Onion Bread Stuffing
Remembering the scent of bacon sizzling on a cold winter morning, I find myself drawn to this simple, savory dish that feels like a warm embrace. It’s a humble blend of everyday ingredients that transforms into something deeply comforting, perfect for gathering around the table with loved ones on a quiet evening.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 1 pound thick-cut bacon, chopped into ½-inch pieces
– 2 large yellow onions, finely diced
– 4 tablespoons unsalted butter, melted
– 8 cups day-old rustic bread, torn into 1-inch chunks
– 2 cups rich chicken broth, warmed
– 2 large farm-fresh eggs, lightly beaten
– 1 tablespoon fresh thyme leaves, finely chopped
– 1 teaspoon finely ground black pepper
– ½ teaspoon kosher salt
Instructions
1. Preheat your oven to 350°F and lightly grease a 9×13-inch baking dish with butter.
2. In a large skillet over medium heat, cook the chopped bacon until crispy and golden brown, about 8–10 minutes, stirring occasionally.
3. Using a slotted spoon, transfer the bacon to a paper towel-lined plate, leaving 2 tablespoons of bacon fat in the skillet.
4. Add the finely diced onions to the skillet and sauté until soft and translucent, about 5–7 minutes, stirring frequently to prevent burning.
5. In a large mixing bowl, combine the torn bread chunks, crispy bacon, sautéed onions, melted butter, warmed chicken broth, lightly beaten eggs, fresh thyme, black pepper, and kosher salt.
6. Gently fold everything together until the bread is evenly moistened, being careful not to overmix to keep the texture light.
7. Transfer the mixture to the prepared baking dish, spreading it into an even layer without packing it down.
8. Cover the dish tightly with aluminum foil and bake for 25 minutes to allow the flavors to meld.
9. Remove the foil and bake uncovered for an additional 20 minutes, or until the top is golden brown and crisp.
10. Let the stuffing rest for 10 minutes before serving to allow it to set properly.
Crunchy on top and tender within, this stuffing offers a delightful contrast with the smoky bacon and sweet onions shining through. Serve it alongside roasted turkey or as a hearty standalone dish, perhaps topped with a drizzle of pan gravy for extra richness.
Wild Rice and Bread Stuffing
Nestled in the quiet of my kitchen, with the winter light fading outside the window, I find myself drawn to the earthy, comforting aroma of wild rice and bread stuffing. It’s a dish that feels like a warm embrace, a humble yet deeply satisfying centerpiece that transforms simple ingredients into something truly special. As I prepare it today, I’m reminded of how these textures and flavors can anchor a meal, offering both nourishment and a quiet moment of reflection.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 55 minutes
Ingredients
– 1 cup of nutty wild rice, rinsed under cool water
– 4 cups of day-old rustic bread, torn into bite-sized pieces
– 1 large yellow onion, finely diced
– 3 stalks of crisp celery, chopped into small pieces
– ½ cup of unsalted butter, melted to a golden liquid
– 2 cups of rich chicken broth, warmed slightly
– 2 farm-fresh eggs, lightly beaten until smooth
– 1 tablespoon of fresh sage leaves, minced to release their aroma
– 1 teaspoon of finely ground black pepper
– 1 teaspoon of kosher salt
Instructions
1. Preheat your oven to 350°F and lightly grease a 9×13-inch baking dish with a bit of the melted butter.
2. In a medium saucepan, combine the rinsed wild rice with 2 cups of water, bring to a boil over high heat, then reduce to a simmer, cover, and cook for 45 minutes until the grains are tender and have split open.
3. While the rice cooks, spread the torn rustic bread pieces on a baking sheet and toast in the preheated oven for 10 minutes until lightly crisp and golden, stirring once halfway through to ensure even browning.
4. In a large skillet over medium heat, sauté the finely diced yellow onion and chopped crisp celery in the remaining melted butter for 8-10 minutes until softened and fragrant, stirring occasionally to prevent sticking.
5. Drain any excess water from the cooked wild rice and transfer it to a large mixing bowl.
6. Add the toasted bread pieces, sautéed onion and celery mixture, warmed rich chicken broth, lightly beaten farm-fresh eggs, minced fresh sage leaves, finely ground black pepper, and kosher salt to the bowl.
7. Gently fold all ingredients together until evenly combined, being careful not to overmix to maintain some texture in the bread.
8. Transfer the mixture to the prepared baking dish, spreading it into an even layer, and cover tightly with aluminum foil.
9. Bake in the preheated oven at 350°F for 30 minutes, then remove the foil and bake for an additional 15 minutes until the top is golden brown and crisp.
10. Let the stuffing rest for 10 minutes after removing it from the oven to allow the flavors to meld and the texture to set slightly.
Layers of tender wild rice and crisp bread create a delightful contrast, while the savory broth and aromatic sage infuse every bite with depth. Serve it warm alongside roasted meats, or spoon it into hollowed-out squash for a creative, vegetarian-friendly presentation that highlights its rustic charm.
Rosemary Garlic Bread Stuffing
Under the soft glow of holiday lights, the scent of rosemary and garlic begins to weave through the kitchen, a quiet promise of the comfort to come. This stuffing, with its humble beginnings in torn bread and aromatic herbs, transforms into a centerpiece of warmth and memory, a dish that holds the gentle pace of a winter afternoon within every savory bite.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 1 loaf of day-old rustic sourdough bread, torn into rough 1-inch pieces
– 6 tablespoons of rich unsalted butter
– 1 large yellow onion, finely diced
– 4 stalks of crisp celery, finely chopped
– 6 cloves of aromatic garlic, minced
– 2 tablespoons of freshly chopped rosemary
– 1 teaspoon of finely ground black pepper
– 1 teaspoon of flaky sea salt
– 2 cups of rich chicken or vegetable broth, warmed
– 2 large farm-fresh eggs, lightly beaten
Instructions
1. Preheat your oven to 350°F and lightly grease a 9×13-inch baking dish with 1 tablespoon of the unsalted butter.
2. Spread the torn sourdough pieces in a single layer on a large baking sheet and toast in the preheated oven for 10 minutes, until lightly golden and dry to the touch—this helps the bread absorb the broth without becoming soggy.
3. In a large skillet over medium heat, melt the remaining 5 tablespoons of butter until it foams slightly.
4. Add the finely diced onion and chopped celery to the skillet, sautéing for 8-10 minutes until the vegetables are soft and translucent, stirring occasionally to prevent burning.
5. Stir in the minced garlic and chopped rosemary, cooking for an additional 1-2 minutes until fragrant, being careful not to let the garlic brown.
6. Remove the skillet from the heat and transfer the vegetable mixture to a large mixing bowl.
7. Add the toasted bread pieces, ground black pepper, and flaky sea salt to the bowl, gently tossing to combine.
8. Pour in the warmed broth and lightly beaten eggs, folding everything together until the bread is evenly moistened but not mushy—for best texture, let the mixture sit for 5 minutes to allow the bread to fully absorb the liquid.
9. Spoon the stuffing mixture into the prepared baking dish, spreading it into an even layer.
10. Cover the dish tightly with aluminum foil and bake at 350°F for 30 minutes.
11. Remove the foil and bake for an additional 15 minutes, until the top is golden brown and crisp at the edges.
12. Let the stuffing rest for 10 minutes before serving to allow the flavors to settle and make it easier to slice.
Just out of the oven, it offers a delightful contrast: a crisp, buttery crust gives way to a tender, herb-infused interior where every bite is steeped in the deep, savory notes of garlic and rosemary. Serve it warm alongside a roast, or get creative by using leftovers to stuff mushrooms or as a base for a next-day breakfast hash, where its flavors deepen overnight.
Caramelized Onion and Gruyere Bread Stuffing
Evenings like this, when the light fades early and the air turns crisp, I find myself drawn to the kitchen, where the slow, patient work of caramelizing onions feels like a quiet meditation. The sweet, deep aroma fills the space, promising the comforting, savory richness of a bread stuffing that feels like a warm embrace on a winter’s night.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 65 minutes
Ingredients
– 1/2 cup of rich, unsalted butter
– 3 large yellow onions, thinly sliced into half-moons
– 1 teaspoon of fine sea salt
– 1/4 teaspoon of freshly ground black pepper
– 1 loaf of day-old rustic sourdough bread, cut into 1-inch cubes (about 10 cups)
– 2 cups of rich chicken or vegetable broth
– 3 large farm-fresh eggs, lightly beaten
– 2 cups of freshly shredded Gruyere cheese
– 1/4 cup of finely chopped fresh parsley
Instructions
1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with a thin layer of butter.
2. In a large, heavy-bottomed skillet or Dutch oven, melt the 1/2 cup of unsalted butter over medium-low heat.
3. Add the thinly sliced yellow onions to the skillet, stirring to coat them evenly in the melted butter.
4. Sprinkle the fine sea salt over the onions to help draw out their moisture.
5. Cook the onions, stirring occasionally, for 35–40 minutes until they turn a deep, golden-brown color and become very soft and sweet, reducing the heat slightly if they start to brown too quickly. Tip: Avoid stirring too frequently at first to allow the onions to develop fond (browned bits) on the bottom of the pan, which adds depth of flavor.
6. Season the caramelized onions with the freshly ground black pepper, then remove the skillet from the heat and let it cool for 5 minutes.
7. In a large mixing bowl, combine the day-old sourdough bread cubes and the cooled caramelized onions, tossing gently to distribute the onions evenly.
8. In a separate medium bowl, whisk together the rich chicken or vegetable broth and the lightly beaten farm-fresh eggs until fully incorporated.
9. Pour the broth-egg mixture over the bread and onion mixture, folding carefully until all the bread cubes are moistened. Tip: Let the mixture sit for 10 minutes to allow the bread to fully absorb the liquid, which prevents a dry stuffing.
10. Gently fold in the freshly shredded Gruyere cheese and finely chopped fresh parsley until evenly combined.
11. Transfer the stuffing mixture to the greased baking dish, spreading it into an even layer.
12. Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 30 minutes.
13. Remove the foil and continue baking for an additional 20–25 minutes, until the top is golden brown and crisp. Tip: For extra crispiness, broil on high for the final 1–2 minutes, watching closely to prevent burning.
14. Remove the stuffing from the oven and let it rest for 10 minutes before serving.
During this rest, the flavors meld into a harmonious blend of sweet onion, nutty cheese, and savory herbs. Each bite offers a delightful contrast: a crisp, golden top giving way to a moist, tender interior that’s richly aromatic. Consider serving it alongside a simple roast chicken or as a hearty standalone dish, perhaps topped with a drizzle of warm gravy for an extra layer of comfort.
Apple and Sage Bread Stuffing
Dusk settles softly outside my kitchen window, the fading light casting long shadows across the counter where I’ve gathered the simple, honest ingredients for this comforting dish. It’s a quiet moment to reflect on the warmth of the season and the promise of a shared meal, a ritual of preparation that feels both grounding and deeply nourishing.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 50 minutes
Ingredients
– 1 loaf of rustic, day-old sourdough bread, torn into rough 1-inch pieces
– 1/2 cup of rich, unsalted butter
– 2 large, crisp Honeycrisp apples, peeled and diced into 1/2-inch cubes
– 1 large yellow onion, finely chopped
– 3 stalks of fresh celery, diced
– 1/4 cup of fresh sage leaves, finely chopped
– 2 cups of rich, homemade chicken or vegetable broth
– 2 large, farm-fresh eggs, lightly beaten
– 1 teaspoon of finely ground sea salt
– 1/2 teaspoon of freshly cracked black pepper
Instructions
1. Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish with a thin layer of butter.
2. Spread the torn sourdough bread pieces in a single layer on a large baking sheet.
3. Toast the bread in the preheated oven for 10-12 minutes, until the pieces are dry and lightly golden at the edges, stirring once halfway through for even drying.
4. Transfer the toasted bread to a large mixing bowl and set it aside to cool slightly.
5. In a large skillet over medium heat, melt the unsalted butter until it foams gently, about 2 minutes.
6. Add the finely chopped yellow onion and diced celery to the skillet, sautéing for 8-10 minutes until the vegetables are soft and translucent, stirring occasionally to prevent browning.
7. Stir in the diced Honeycrisp apples and cook for an additional 5 minutes, just until the apples begin to soften but still hold their shape.
8. Remove the skillet from the heat and fold in the finely chopped fresh sage, allowing the residual heat to release its aromatic oils.
9. Pour the vegetable and apple mixture over the toasted bread in the mixing bowl, tossing gently to combine evenly.
10. In a separate small bowl, whisk together the rich homemade broth, lightly beaten farm-fresh eggs, finely ground sea salt, and freshly cracked black pepper until fully incorporated.
11. Gradually pour the broth mixture over the bread mixture, folding gently with a spatula to ensure every piece is moistened without crushing the bread.
12. Transfer the combined stuffing to the prepared baking dish, spreading it into an even layer.
13. Cover the dish tightly with aluminum foil and bake in the preheated oven for 30 minutes.
14. Remove the foil and continue baking for another 15-20 minutes, until the top is crisp and golden brown and the center is set with no liquid pooling.
15. Let the stuffing rest at room temperature for 10 minutes before serving to allow the flavors to meld and the texture to firm up slightly.
Buttery, herb-flecked bread cradles tender bites of sweet apple, creating a stuffing that’s both crisp on top and wonderfully moist within. The sage whispers through each forkful, a gentle, earthy note that pairs beautifully with roasted meats or stands proudly on its own. For a delightful twist, try serving it alongside a simple green salad dressed with a sharp vinaigrette to cut through the richness.
Chestnut and Bread Stuffing
Lingering in the quiet kitchen, I find myself drawn to the earthy comfort of this chestnut and bread stuffing, a dish that feels like a warm embrace on a winter afternoon. It’s a humble, soulful creation that transforms simple ingredients into something deeply nourishing, perfect for gathering loved ones or savoring a moment of solitude.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 1 loaf of rustic day-old bread, torn into 1-inch pieces
– 2 cups roasted chestnuts, coarsely chopped
– 1 large yellow onion, finely diced
– 3 stalks of celery, thinly sliced
– 4 tablespoons unsalted butter, melted
– 2 cups rich chicken broth, warmed
– 2 large farm-fresh eggs, lightly beaten
– 1 tablespoon fresh sage leaves, minced
– 1 teaspoon finely ground black pepper
– 1 teaspoon kosher salt
Instructions
1. Preheat your oven to 350°F and lightly grease a 9×13-inch baking dish with butter.
2. Spread the torn rustic bread pieces on a baking sheet and toast in the oven for 10 minutes until lightly crisp and golden, stirring halfway through.
3. In a large skillet over medium heat, melt the unsalted butter until it foams slightly.
4. Add the finely diced yellow onion and thinly sliced celery, sautéing for 8-10 minutes until softened and fragrant.
5. Tip: Cook the vegetables slowly to develop a sweet, caramelized flavor without browning them too quickly.
6. Transfer the toasted bread pieces to a large mixing bowl.
7. Stir in the coarsely chopped roasted chestnuts, sautéed onion and celery mixture, minced fresh sage leaves, finely ground black pepper, and kosher salt.
8. Pour the warmed rich chicken broth and lightly beaten farm-fresh eggs over the mixture, gently folding until evenly moistened.
9. Tip: Avoid overmixing to keep the stuffing light and textured rather than dense.
10. Spoon the mixture into the prepared baking dish, spreading it evenly without packing it down.
11. Cover the dish tightly with aluminum foil and bake for 25 minutes.
12. Remove the foil and bake for an additional 20 minutes until the top is golden brown and crisp.
13. Tip: Let the stuffing rest for 10 minutes after baking to allow the flavors to meld and make it easier to serve.
Gently scooping a spoonful reveals a stuffing with a delightful contrast: a crisp, golden top gives way to a moist, tender interior studded with nutty chestnuts. The savory depth from the broth and herbs balances the subtle sweetness of the vegetables, making it a versatile side that pairs beautifully with roasted meats or even as a cozy standalone dish with a drizzle of gravy.
Spinach and Feta Bread Stuffing
Tucked away in the quiet of my kitchen, as the afternoon light fades on this Christmas Eve, I find myself drawn to the comforting ritual of preparing a dish that feels like a warm embrace. This spinach and feta bread stuffing is a gentle nod to tradition, yet whispers of something new and quietly personal. It’s a simple assembly of humble ingredients, coming together to create a side that feels both familiar and wonderfully surprising.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 45 minutes
Ingredients
– 1 loaf (about 12 ounces) of rustic, day-old sourdough bread, torn into 1-inch pieces
– 4 tablespoons of rich, unsalted butter
– 1 large yellow onion, finely diced
– 3 cloves of aromatic garlic, minced
– 10 ounces of fresh baby spinach leaves
– 6 ounces of creamy, crumbled feta cheese
– 2 large, farm-fresh eggs, lightly beaten
– 1 ½ cups of rich, low-sodium chicken broth (or vegetable broth)
– ¼ cup of finely chopped fresh parsley
– 1 teaspoon of dried oregano
– ½ teaspoon of finely ground black pepper
Instructions
1. Preheat your oven to 350°F (175°C) and generously grease a 9×13-inch baking dish with 1 tablespoon of the unsalted butter.
2. Spread the torn sourdough bread pieces in a single layer on a large baking sheet. Toast in the preheated oven for 10-12 minutes, until the pieces are dry and lightly golden at the edges, then transfer to a large mixing bowl. (Tip: Using day-old, toasted bread is key—it absorbs the broth beautifully without becoming soggy.)
3. In a large skillet over medium heat, melt the remaining 3 tablespoons of unsalted butter.
4. Add the finely diced yellow onion and cook for 6-8 minutes, stirring occasionally, until the onion is soft and translucent.
5. Stir in the minced aromatic garlic and cook for 1 more minute, just until fragrant.
6. Add all the fresh baby spinach leaves to the skillet. Cook for 3-4 minutes, stirring constantly, until the spinach is fully wilted and any released liquid has evaporated.
7. Remove the skillet from the heat and let the spinach mixture cool for 5 minutes.
8. Pour the cooled spinach mixture over the toasted bread pieces in the mixing bowl.
9. Add the creamy, crumbled feta cheese, lightly beaten farm-fresh eggs, rich low-sodium chicken broth, finely chopped fresh parsley, dried oregano, and finely ground black pepper to the bowl.
10. Using your hands or a large spoon, gently toss everything together until the bread is evenly moistened and all ingredients are combined. (Tip: Mixing by hand allows you to feel the texture and ensure no dry pockets of bread remain.)
11. Transfer the stuffing mixture to the prepared greased baking dish and press it down gently into an even layer.
12. Cover the dish tightly with aluminum foil and bake in the preheated 350°F (175°C) oven for 25 minutes.
13. Carefully remove the foil and continue baking, uncovered, for another 15-20 minutes, until the top is golden brown and crisp. (Tip: For an extra-crispy top, broil for the final 1-2 minutes, watching closely to prevent burning.)
14. Remove the dish from the oven and let the stuffing rest for 10 minutes before serving.
The finished stuffing is a delightful contrast of textures—a crisp, golden-brown top gives way to a soft, savory interior where the tangy feta and earthy spinach meld perfectly. Serve it warm alongside a roasted chicken, or for a vegetarian twist, pair it with roasted root vegetables; it’s sturdy enough to be a satisfying centerpiece on its own.
Pumpkin and Sage Bread Stuffing
Beneath the quiet hum of the kitchen on a December afternoon, there’s a certain comfort in the slow, deliberate act of making something from scratch. This pumpkin and sage bread stuffing feels like a gentle embrace, a savory-sweet whisper of the season that fills the house with warmth long before it ever reaches the table.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 55 minutes
Ingredients
– 1 large loaf of day-old rustic sourdough bread, torn into 1-inch pieces
– 4 tablespoons of rich, unsalted butter
– 1 large yellow onion, finely diced
– 3 stalks of crisp celery, finely chopped
– 2 cloves of aromatic garlic, minced
– 1 ½ cups of pure pumpkin puree
– 2 large farm-fresh eggs, lightly beaten
– 1 ½ cups of rich chicken or vegetable broth
– ¼ cup of freshly chopped sage leaves
– 1 teaspoon of finely ground black pepper
– 1 teaspoon of kosher salt
Instructions
1. Preheat your oven to 350°F and generously butter a 9×13-inch baking dish.
2. Spread the torn sourdough pieces in a single layer on a large baking sheet and toast in the oven for 10-12 minutes, until dry and lightly golden, stirring once halfway through; this prevents a soggy stuffing.
3. In a large skillet over medium heat, melt the unsalted butter until it foams slightly.
4. Add the finely diced onion and chopped celery, sautéing for 8-10 minutes until they become soft and translucent.
5. Stir in the minced garlic and cook for just 1 minute more, until fragrant, being careful not to let it burn.
6. Remove the skillet from the heat and gently fold in the pumpkin puree, beaten eggs, broth, chopped sage, black pepper, and salt until fully combined.
7. In a large mixing bowl, pour the warm vegetable mixture over the toasted bread pieces, using a spatula to fold everything together until every piece is evenly coated; let it sit for 10 minutes to allow the bread to absorb the liquid.
8. Transfer the mixture to the prepared baking dish, spreading it into an even layer and pressing down gently.
9. Cover the dish tightly with aluminum foil and bake for 30 minutes.
10. Remove the foil and continue baking for another 25-30 minutes, until the top is crisp and golden brown and the center feels set to the touch.
11. Let the stuffing rest for 10 minutes before serving to allow the flavors to meld and make it easier to slice.
Out of the oven, it emerges with a wonderfully crisp top giving way to a moist, tender interior that’s studded with savory vegetables and fragrant sage. The pumpkin lends a subtle sweetness that balances beautifully with the earthy herbs, making it perfect alongside roast turkey or even as a hearty vegetarian main with a drizzle of gravy.
Oyster Bread Stuffing
Perhaps there’s something quietly comforting about the way a simple loaf of bread can transform, absorbing the briny whispers of the sea and the warmth of the hearth into a dish that feels both familiar and new. It’s a gentle alchemy for the table, a soft centerpiece born from patience and the hum of the oven.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 55 minutes
Ingredients
- 1 loaf (about 12 oz) of day-old, rustic sourdough bread, torn into 1-inch pieces
- 1 pint of fresh, briny oysters, shucked, with their precious liquor reserved
- 1/2 cup (1 stick) of unsalted, high-quality butter
- 2 large stalks of crisp celery, finely diced
- 1 medium yellow onion, finely chopped
- 3 cloves of aromatic garlic, minced
- 2 large, farm-fresh eggs, lightly beaten
- 1/2 cup of rich, low-sodium chicken broth
- 1/4 cup of fresh, bright parsley, finely chopped
- 1 tablespoon of fragrant fresh thyme leaves
- 1 teaspoon of kosher salt
- 1/2 teaspoon of finely ground black pepper
Instructions
- Preheat your oven to 375°F (190°C).
- Spread the torn sourdough pieces in a single layer on a large baking sheet.
- Toast the bread in the preheated oven for 10-12 minutes, until the pieces are dry and lightly golden at the edges, then transfer them to a large mixing bowl. Tip: Using day-old bread ensures it toasts evenly without becoming too hard.
- In a large skillet over medium heat, melt the unsalted butter.
- Add the finely chopped onion and diced celery to the skillet.
- Sauté the vegetables for 8-10 minutes, stirring occasionally, until they are softened and translucent.
- Add the minced garlic to the skillet and cook for 1 more minute, just until fragrant.
- Pour the entire contents of the skillet, including all the melted butter, over the toasted bread in the mixing bowl.
- Gently fold in the shucked oysters and their reserved liquor.
- In a separate small bowl, whisk together the lightly beaten eggs, rich chicken broth, chopped parsley, thyme leaves, kosher salt, and black pepper until fully combined.
- Pour the egg mixture evenly over the bread and oyster mixture in the large bowl.
- Using a large spoon or your hands, gently toss everything together until the bread is evenly moistened and the ingredients are well distributed. Tip: Avoid over-mixing to keep the bread pieces from breaking down into mush.
- Transfer the mixture to a greased 9×13 inch baking dish, spreading it into an even layer.
- Cover the dish tightly with aluminum foil.
- Bake in the preheated 375°F (190°C) oven, covered, for 30 minutes.
- Carefully remove the foil.
- Continue baking, uncovered, for 20-25 minutes, until the top is golden brown and crisp. Tip: The stuffing is done when an instant-read thermometer inserted into the center reads 165°F (74°C).
Nothing quite matches the contrasting textures of this stuffing—a crisp, golden-brown top giving way to a tender, custardy interior where the oysters have softened into briny pockets. The flavor is deeply savory and complex, with the thyme and parsley offering a fresh, herbal lift. Consider serving it alongside simply roasted poultry or as a surprisingly elegant bed for pan-seared scallops.
Sun-Dried Tomato and Basil Bread Stuffing
Holding a warm, fragrant bowl of this stuffing feels like capturing late summer sunshine in a dish. The sun-dried tomatoes whisper of long, lazy afternoons, while the basil brings a gentle, herbaceous breeze right to your holiday table. It’s a simple, heartfelt side that turns a meal into a memory.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 1 loaf (about 12 oz) of day-old rustic sourdough bread, torn into 1-inch pieces
– 1/2 cup of rich extra virgin olive oil, divided
– 1 large yellow onion, finely diced
– 3 stalks of crisp celery, finely chopped
– 3 cloves of aromatic garlic, minced
– 1 cup of plump, oil-packed sun-dried tomatoes, drained and roughly chopped
– 1/2 cup of fresh basil leaves, thinly sliced
– 2 large farm-fresh eggs, lightly beaten
– 2 cups of rich chicken or vegetable broth, warmed
– 1 teaspoon of finely ground black pepper
– 1/2 teaspoon of fine sea salt
Instructions
1. Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish with 1 tablespoon of the extra virgin olive oil.
2. Spread the torn sourdough bread pieces in a single layer on a large baking sheet. Toast in the preheated oven for 10-12 minutes, until the pieces are dry and lightly golden at the edges, stirring once halfway through. Tip: Using day-old bread ensures it absorbs the broth beautifully without becoming soggy.
3. Transfer the toasted bread to a large mixing bowl.
4. In a large skillet over medium heat, warm the remaining olive oil. Add the finely diced yellow onion and chopped celery. Sauté for 8-10 minutes, stirring occasionally, until the vegetables are softened and translucent.
5. Add the minced garlic to the skillet and cook for 1 more minute, just until fragrant.
6. Remove the skillet from the heat and stir in the chopped sun-dried tomatoes and thinly sliced fresh basil.
7. Pour the vegetable mixture over the toasted bread in the mixing bowl.
8. In a separate small bowl, whisk together the lightly beaten eggs, warmed broth, fine sea salt, and finely ground black pepper until well combined.
9. Pour the egg and broth mixture evenly over the bread and vegetable mixture in the large bowl. Gently fold everything together with a large spoon until all the bread pieces are moistened. Tip: Let the mixture sit for 10 minutes before baking; this allows the bread to fully absorb the liquid for a cohesive texture.
10. Transfer the stuffing mixture to the prepared baking dish, spreading it into an even layer.
11. Cover the dish tightly with aluminum foil and bake in the preheated oven for 25 minutes.
12. Carefully remove the foil and continue baking, uncovered, for another 15-20 minutes, until the top is golden brown and crisp. Tip: For an extra-crispy top, you can broil for the final 1-2 minutes, watching closely to prevent burning.
13. Remove from the oven and let it rest for 5 minutes before serving.
Each bite offers a delightful contrast: a crisp, golden top gives way to a moist, savory interior bursting with the sweet-tart punch of tomatoes and the fresh perfume of basil. Enjoy it nestled alongside a roast, or get creative by using any leftovers to stuff bell peppers or mushrooms for a next-day treat.
Maple Pecan Bread Stuffing
Wandering through the kitchen on this quiet December afternoon, the scent of toasted pecans and warm maple syrup fills the air, a gentle reminder of the simple, comforting rituals that anchor us to home and hearth. This bread stuffing, with its sweet and savory notes, feels like a whispered secret passed down through generations, a dish that transforms humble ingredients into something quietly celebratory.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 1 loaf of day-old rustic sourdough bread, torn into 1-inch pieces
– 1 cup of pure maple syrup, with its deep amber hue and rich, woody sweetness
– 1 cup of raw pecan halves, toasted to a fragrant, golden brown
– 1/2 cup of unsalted butter, melted into a silky, golden pool
– 1 large yellow onion, finely diced to release its sweet, aromatic essence
– 2 stalks of crisp celery, finely chopped for a subtle, refreshing crunch
– 2 cloves of fresh garlic, minced to a pungent, fragrant paste
– 2 cups of rich chicken broth, warmed to just below a simmer
– 2 large farm-fresh eggs, lightly beaten until pale and frothy
– 1 tablespoon of finely chopped fresh sage leaves, earthy and aromatic
– 1 teaspoon of kosher salt, for balanced seasoning
– 1/2 teaspoon of freshly ground black pepper, with its warm, pungent bite
Instructions
1. Preheat your oven to 350°F and lightly grease a 9×13-inch baking dish with a thin layer of the melted unsalted butter.
2. Spread the torn rustic sourdough bread pieces in a single layer on a large baking sheet.
3. Toast the bread in the preheated oven for 10 minutes, until the edges are lightly golden and crisp to the touch.
4. While the bread toasts, heat a large skillet over medium heat and add the remaining melted unsalted butter.
5. Sauté the finely diced yellow onion and finely chopped crisp celery in the butter for 8 minutes, stirring occasionally, until the onion turns translucent and soft.
6. Add the minced fresh garlic to the skillet and cook for 1 minute, just until fragrant, to avoid burning the delicate garlic.
7. Remove the skillet from the heat and stir in the pure maple syrup, finely chopped fresh sage leaves, kosher salt, and freshly ground black pepper until well combined.
8. In a large mixing bowl, combine the toasted rustic sourdough bread pieces and toasted raw pecan halves.
9. Pour the skillet mixture over the bread and pecans, tossing gently to coat every piece evenly with the flavorful syrup and butter.
10. In a separate bowl, whisk together the warmed rich chicken broth and lightly beaten farm-fresh eggs until smooth.
11. Gradually pour the broth-egg mixture over the bread mixture, folding gently to allow the liquid to soak into the bread without breaking the pieces.
12. Transfer the mixture to the prepared baking dish, spreading it into an even layer.
13. Cover the dish tightly with aluminum foil and bake at 350°F for 30 minutes.
14. Remove the foil and bake for an additional 15 minutes, until the top is golden brown and crisp, and the center is set with no liquid pooling.
15. Let the stuffing rest for 10 minutes after baking to allow the flavors to meld and the texture to firm up slightly for easier serving.
Savor the contrast of textures in this stuffing, where the crisp, caramelized top gives way to a moist, tender interior studded with crunchy pecans. The maple syrup weaves a subtle sweetness through the savory base, making it a standout side for holiday roasts or a cozy weeknight meal, perhaps served alongside roasted vegetables for a complete, comforting plate.
Jalapeño Cheddar Cornbread Stuffing
Sometimes the most comforting dishes are born from humble ingredients, transformed by time and care into something that feels like a warm embrace on a chilly evening. This stuffing, with its gentle heat and creamy pockets of cheese, is one of those quiet kitchen miracles that fills the house with an aroma of toasted corn and savory herbs long before it reaches the table.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 45 minutes
Ingredients
– 1 (9×9 inch) pan of day-old, crumbled cornbread
– 4 tablespoons of rich, unsalted butter
– 1 large yellow onion, finely diced
– 2 stalks of crisp celery, finely chopped
– 3 fresh jalapeño peppers, seeds removed and finely minced
– 2 cloves of aromatic garlic, minced
– 1 ½ cups of rich chicken or vegetable broth
– 2 large farm-fresh eggs, lightly beaten
– 1 cup of sharp cheddar cheese, freshly grated
– 1 teaspoon of dried sage, fragrant and crumbled
– ½ teaspoon of finely ground black pepper
– ½ teaspoon of kosher salt
Instructions
1. Preheat your oven to 350°F (175°C) and generously grease a 9×13 inch baking dish with butter or non-stick spray.
2. Crumble the day-old cornbread into a large mixing bowl, aiming for pieces roughly the size of a quarter, which helps the stuffing hold its texture without becoming mushy.
3. In a large skillet over medium heat, melt the 4 tablespoons of unsalted butter until it foams slightly.
4. Add the finely diced yellow onion and chopped celery to the skillet, sautéing for 8-10 minutes until the vegetables are soft and translucent, stirring occasionally to prevent burning.
5. Stir in the minced jalapeños and garlic, cooking for an additional 2 minutes until fragrant.
6. Remove the skillet from the heat and let the vegetable mixture cool for 5 minutes to avoid scrambling the eggs in the next step.
7. In a small bowl, whisk together the 1 ½ cups of broth and 2 beaten eggs until fully combined.
8. Pour the broth-egg mixture over the crumbled cornbread in the large bowl, gently folding to moisten all pieces evenly.
9. Add the cooled vegetable mixture, 1 cup of grated cheddar cheese, 1 teaspoon of dried sage, ½ teaspoon of black pepper, and ½ teaspoon of kosher salt to the bowl.
10. Fold everything together gently until just combined, being careful not to overmix, which can make the stuffing dense.
11. Transfer the mixture to the prepared baking dish, spreading it into an even layer.
12. Cover the dish tightly with aluminum foil and bake at 350°F for 30 minutes.
13. Remove the foil and bake for an additional 15 minutes, or until the top is golden brown and the edges are crisp.
14. Let the stuffing rest for 10 minutes before serving to allow the flavors to settle and make it easier to slice.
Kindly let it rest, as this patience rewards you with a stuffing that’s wonderfully moist inside with a delightfully crisp, cheesy crust. The jalapeños offer a gentle, building warmth that plays beautifully against the creamy cheddar and sweet cornbread, making it perfect alongside roasted turkey or simply scooped into a bowl on its own.
Roasted Garlic and Parmesan Bread Stuffing
Nostalgia has a way of settling into the kitchen, especially when the air turns crisp and the scent of roasting garlic begins to warm the corners of the room. This stuffing is a quiet celebration of those deep, savory flavors that feel like a comforting embrace, a dish that whispers of home and hearth. It’s a simple, heartfelt creation meant to be shared, or perhaps savored in a moment of peaceful solitude.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 50 minutes
Ingredients
– 1 large loaf of rustic, day-old artisan bread, torn into 1-inch pieces
– 1/2 cup of rich, unsalted butter
– 1 large head of fresh garlic
– 1 cup of finely diced yellow onion
– 1 cup of finely diced celery
– 2 large, farm-fresh eggs, lightly beaten
– 2 cups of rich, low-sodium chicken broth
– 1 cup of freshly grated, high-quality Parmesan cheese
– 2 tablespoons of finely chopped fresh parsley
– 1 teaspoon of dried, fragrant thyme
– 1/2 teaspoon of finely ground black pepper
– 1/2 teaspoon of kosher salt
Instructions
1. Preheat your oven to 400°F (200°C).
2. Slice the top off the head of fresh garlic to expose the cloves, drizzle it with 1 tablespoon of the rich, unsalted butter, wrap it tightly in aluminum foil, and roast it in the preheated oven for 40 minutes, or until the cloves are deeply golden and soft when pierced with a fork.
3. While the garlic roasts, spread the torn pieces of rustic, day-old artisan bread in a single layer on a large baking sheet and toast them in the oven for 10-12 minutes, until they are dry and lightly golden, which helps the stuffing absorb the broth without becoming soggy.
4. Remove the roasted garlic from the oven, let it cool until it’s safe to handle, then squeeze the soft, caramelized cloves from their papery skins into a small bowl and mash them into a smooth paste with a fork.
5. In a large skillet or Dutch oven over medium heat, melt the remaining rich, unsalted butter.
6. Add the finely diced yellow onion and finely diced celery to the melted butter and sauté for 8-10 minutes, stirring occasionally, until the vegetables are translucent and tender but not browned.
7. Stir the mashed roasted garlic paste into the sautéed vegetables and cook for 1 more minute to blend the flavors.
8. In a very large mixing bowl, combine the toasted bread pieces, the vegetable and garlic mixture, the freshly grated, high-quality Parmesan cheese, the finely chopped fresh parsley, the dried, fragrant thyme, the finely ground black pepper, and the kosher salt.
9. In a separate medium bowl, whisk together the rich, low-sodium chicken broth and the lightly beaten, farm-fresh eggs until fully combined.
10. Pour the broth and egg mixture evenly over the bread mixture in the large bowl and gently fold everything together with a large spatula until all the bread pieces are moistened, being careful not to overmix to maintain some texture.
11. Transfer the moistened stuffing mixture to a greased 9×13-inch baking dish and spread it into an even layer.
12. Cover the baking dish tightly with aluminum foil and bake in the preheated 400°F (200°C) oven for 25 minutes.
13. Remove the foil and continue baking for an additional 15-20 minutes, until the top is golden brown and crisp, and the center is hot and set.
14. Let the stuffing rest for 10 minutes after removing it from the oven before serving, which allows the flavors to settle and makes it easier to slice.
What emerges from the oven is a stuffing with a wonderfully crisp, golden top that gives way to a moist, tender interior, each bite layered with the deep, sweet nuttiness of roasted garlic and the sharp, salty tang of Parmesan. For a creative twist, try serving it alongside a simple roast chicken, or spoon it into halved, roasted acorn squash for a beautiful, individual presentation that feels both rustic and elegant.
Summary
Joyful, savory, and perfect for any gathering, these 18 bread stuffing recipes are sure to delight. We hope you find a new favorite to grace your table. Give one a try, leave a comment with your top pick, and don’t forget to share this roundup on Pinterest for others to enjoy!
