Our Classic Stuffing is Seasoned to Perfection (2024)

Stuffing is a classic side dish found on holiday tables across the U.S., but you don't have to wait until Thanksgiving to enjoy it. This version is easy enough to prepare any day of the week, and it's an excellent side dish to serve with everyday meals. Serve this stuffing with chicken, game hens, turkey, or pork, or use it to replace potatoes.

While the word "stuffing" implies it is stuffed into something, like a turkey, chicken, or pork chops, the word is also commonly used for casserole-style baked dressing. What you call it might depend on where you grew up. Southerners and Midwesterners tend to call it dressing if it's cooked outside of the bird, while Northerners call it stuffing regardless of how it's cooked. Whether you call it stuffing or dressing, everyone can agree that it's a delicious, comforting dish.

What's the Best Bread to Use for Stuffing?

For best texture, use a good quality loaf of bread or challah. Both have good flavor and do a good job of absorbing the butter. Feel free to experiment with your favorite French, Italian, or sourdough bread, or try making the stuffing with bagels or English muffins.

This stuffing is made with dry, day-old bread, which gives the stuffing the best texture. Soft, moist bread will work, but the stuffing will likely be mushy with little texture. If you don't have time to let your bread cubes dry out on the counter, you can speed up the process by baking them. Cut the bread into cubes, spread them out on a large, rimmed baking sheet, and bake them in a preheated 250 F oven for about 35 to 45 minutes.

Is Stuffing Better With or Without Eggs?

For stuffing to hold its shape after cooking, it needs a binder. The most common binder used is egg, which keeps the stuffing light and fluffy while helping to hold it together. For vegan stuffing, you can omit the egg. Just remember that egg-free stuffing will have a looser texture.

Tips for Making Classic Bread Stuffing

• Make more or less—The recipe is easily scaled up or down. For a smaller amount—4 to 6 servings—cut the ingredients by half and bake it in a 2-quart baking dish. For a larger gathering, double the ingredients and bake it in a roasting pan or two baking dishes.
• How to stale bread—For bread that's stale enough to hold up but not so hard it'll break your teeth, cut the bread into cubes the day before you plan to make the stuffing. Spread them out in a single layer on a sheet pan and leave them uncovered overnight.
• Adjusting the texture—If you prefer a more moist, stuffing, add more chicken stock and bake the stuffing mostly covered. For a dry stuffing, use less chicken stock and bake the stuffing uncovered.