This Old Fashioned Bread Stuffing recipe is a classic blend of comforting winter flavors, tailor crafted to bring a touch of holiday nostalgia right to your table. Our stuffing begins with hearty Italian bread, cubed and then toasted to golden perfection. We follow this up with a medley of sweet onions, chicken broth, and celery, coupled with fresh herbs and a hint of dried sage, which combine to create a savory flavor foundation, while the addition of raisins and pecans introduces delightful sweetness and crunch. Freshly grated Romano cheese adds a layer of richness, and a final touch of buttery goodness on top ensures a crisp golden finish. With a light and airy texture, this classic stuffing recipe is both timeless and delicious, as well as incredibly easy to prepare, making it a must-have for any holiday feast.

However, the best part of this recipe is just how easy it is to make, and that it requires only simple ingredients. In other words, the beauty of this recipe lies not only is how it couples simplicity and flavor.

As a nice bonus, this traditional stuffing serves deliciously alongside all of your holiday favorites. Consider serving this old-fashioned bread stuffing alongside a golden-brown turkey, where it will eagerly soak up the bird's juices. It also plays deliciously alongside beef roasts or prime rib. Elevate the experience by placing it next to a honey-glazed ham, balancing the sweetness with the stuffing's savory profile. In either case, a generous drizzle of gravy enhances the stuffing even further, to see just why this recipe has stood the test of time.

Read on for an ingredient checklist, a printable recipe card, and some key tips to ensure this recipe comes out perfect every time and becomes your new family favorite.

Ingredient Checklist: Everything You’ll Need

This recipe uses only simple ingredients that are readily available at your local grocery store. If this is your first time making stuffing or prepping a holiday meal, this is perhaps the best stuffing recipe for a beginner, as it is intensely simple to bring together.

Basically, all we’re doing is toasting bread, sautéing some onions, celery and nuts over low heat, and then combining that in a large skillet before baking it in the oven. I really cannot stress enough what a joy this recipe is to pull together.

2 lb. loaf of Italian bread - cut into cubes
- Notes: The type of bread doesn’t really matter, it’s mostly preference. You want dry bread cubes. Use day-old bread (or even slightly stale bread) for better texture. Mixing different types of bread can add complexity to the end product. French bread, brioche, or even cubed white bread can all be used. The key is cutting the bread into dry cubes.
2 tbs. butter - plus a bit more for topping the stuffing
- Notes: Unsalted butter is recommended for better control of the dish's overall saltiness.
- Tip: You use melted butter for drizzling over the top of the stuffing for more even distribution, but placing pats of butter work just fine.
2 tbs. olive oil
- Notes: A little bit of olive oil for sauteing the stuffing stove top before baking it in the casserole dish. Also provides a nice flavor.
2 tsp. dried sage
- Notes: Adjust the sage to suit your taste. It has a potent flavor.
1½ tsp. salt
- Notes: Plain table salt is you need. Opt for Kosher salt if preferred.
1½ tsp. black pepper
- Notes: Freshly ground black pepper offers a more robust flavor.
2 sweet onions - sliced
- Notes: Red onions or plain yellow onions can be used if preferred.
4 stalks of celery - chopped
- Notes: Ensure uniform chopping for even distribution.
¼ cup of raisins - chopped
- Notes: Any variety of raisin works for today’s stuffing.
¼ - ½ cup of pecans - rough chop
- Notes: Toasting the pecans enhances their flavor. Adjust the quantity based on your preference.
½ cup of fresh grated Romano or Parmesan cheese - plus a bit more for grating over the top of the stuffing
- Notes: I strongly recommend freshly grating the cheese yourself.
4 tbs. of fresh parsley - chopped
- Notes: Use flat-leaf parsley, also called Italian parsley.
- Pro-Tip: When a recipe calls for parsley, always assume the recipe means flat-leaf, Italian parsley unless (and only unless) the recipe specifically mentions using curly leaf parsley. Curly leaf parsley has very little flavor (often described as tasting like grass). Flat-leaf parsley, on the other hand, has bright, crisp flavor. For these reasons, curly parsley is almost exclusively used as a garnish.
2 cups of chicken broth (poultry seasoning
- Notes: Use low-sodium broth to control the overall saltiness of the stuffing.
- Tip: Any type of stock or broth can be used. If you prefer a meatier flavor, opt for beef stock. You can also use turkey stock. If you prefer a vegetarian stuffing, vegetable stock works just fine. It’s entirely preference.

Tips for Success – Make it Perfect Every Time

With a little love and patience, I promise this homemade stuffing recipe will become one of your family traditions. Here are some tips to make sure it comes out perfect every time.

Choose Quality Bread:
- The first thing you need to do is use a use a good-quality bread for the stuffing. Then you take that decent quality bread, and allow it to sit overnight for a day or two to dry out and harden. A slightly stale or day-old bread works best to absorb the flavors of the stuffing.
Mix Bread Varieties:
- As noted earlier, consider combining different types of Italian bread for a more complex and interesting texture.
Control Salt Levels:
- Opt for unsalted butter to have better control over the overall saltiness of the dish.
Fresh Herbs:
- Use fresh parsley for a vibrant herbaceous flavor. If using dried herbs, adjust the quantity accordingly as dried herbs are more concentrated.
Adjust Sage to Taste:
- Sage has a potent flavor, so add it gradually, tasting as you go to achieve the desired level of herbiness.
Toasting Nuts:
- Toast pecans before adding them to enhance their flavor. Be mindful not to burn them.
Even Chopping:
- Ensure uniform chopping of celery and onions for an even distribution of flavors and textures. Nobody wants a giant chunk of celery or onion.
Freshly Grated Cheese:
- Grate Romano or Parmesan cheese just before using for a richer flavor.
Don't Press the Stuffing:
- When placing the stuffing in the baking dish, resist the urge to press it down. Let it remain light and airy.
Control Moisture:
- Adjust the amount of chicken broth based on personal preference. Some like a moister stuffing, while others prefer it drier. However, be aware that too little moisture will result in a hard, dry stuffing, while too much will result in soggy bread.
Pre-toast the Bread:
- Pre-toast the bread cubes in the oven before adding other ingredients to enhance their crunchiness and prevent sogginess.
Experiment with Ingredients:
- Feel free to experiment with additional ingredients like dried fruits, different nuts, or even a splash of white wine for added complexity.
Cheese Topping:
- The additional grated cheese on top not only adds flavor but creates a delightful golden crust.
Butter Topping:
- A few thin pats of butter on top contribute to a golden, buttery finish. You can also use melted butter for this to achieve a more even distribution.

Best Old Fashioned Bread Stuffing Recipe (with sage)

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5 from 8 reviews

Author: Living the Gourmet
Total Time: 55 minutes
Yield: 4 servings 1x

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Ingredients

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2 lb. loaf of Italian bread - cut into cubes
2 tbs. butter - plus a bit more for topping the stuffing
2 tbs. olive oil
2 tsp. dried sage
1 1/2 tsp. salt
1 1/2 tsp. black pepper
2 sweet onions - sliced
4 stalks of celery - chopped
1/4 cup of raisins - chopped
1/4-1/2 cup of pecans - rough chop
1/2 cup of fresh grated Romano or Parmesan cheese - plus a bit more for grating over the top of the stuffing.
4 tbs. of fresh parsley - chopped
2 cups of chicken broth

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Instructions

Preheat Oven 350 degrees F.
Place the cubed bread on baking sheet and bake until the bread is toasted and crisp. This should take about 10 - 15 minutes.
Heat a large cast iron frying pan over a medium heat, with the butter and oil.
Add the sliced onions and chopped celery and saute until the onions are softened. Add the seasonings and toss.
Add the raisins, parsley and pecans and toss.
Slowly, add the bread and the broth to the pan and toss.
Add the grated cheese and toss gently.
When the bread and the broth are incorporated turn the heat off.
Prepare a baking dish with butter.
Add the stuffing to the baking dish. Do Not Press the stuffing down, leave it loosely fitting in the baking dish to remain nice and airy and light.
Top the dish with fresh grated Romano or Parmesan cheese and a few thin pats of butter.
Bake for 30 minutes until slightly toasty on top.

Prep Time: 10 minutes
Cook Time: 45 minutes

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And that’s our Old Fashioned Bread Stuffing. If you enjoyed today’s recipe, be sure to let us know in the comments below, we always love hearing from you.

Happy Cooking!