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+ servings
A bowl of stuffing

Easy Classic Stuffing Recipe

If you want a classic stuffing recipe that is moist, savory, comforting, and delicious, this is it! Just traditional, homey, and nothing intimidating.
Servings 8 Servings
Calories 356kcal


  • 1 lb french Bread
  • stick butter
  • 4 celery stalks finely diced
  • 1 large Onion
  • 1/4 cup parsley chopped
  • 1/4 cup sage chopped
  • 1 tbsp Rosemary finely minced
  • 1 tbsp fresh thyme finely minced
  • 3 cloves garlic
  • 2 cups low sodium Chicken broth
  • 2 large Eggs
  • 3/4 to 1 tsp salt or to taste
  • 1 tsp pepper or add to taste


  • Melt the butter in a pan over medium to high heat, add the onions and celery and cook it down until they start to lose their moisture and become tender. About 10 minutes.
  • Add the minced garlic, rosemary, thyme, sage, and season with salt and pepper.
  • Turn off the heat and stir in the parsley. Set aside
  • Crack the two eggs in a large bowl and add the broth. Whisk well.
  • Add the veggie mixture, bread, and broth. Mix well until the bread becomes coated with the mixture.
  • Butter the baking dish and add the mixture inside the pan. Press well add salt and pepper if desired.
  • Bake at 350F covered with foil paper for 30 minutes and bake uncovered for another 30 to 40 minutes or till the surface becomes nicely browned.

How to dry the bread – First method: In the oven

  • Butter a baking sheet then cut the bread into small cubes and place them on a single layer inside the baking sheet.
  • Bake at 250F in the oven for 40 minutes to 1 hour or until the bread is dried out, stirring occasionally.
  • Leave to cool completely before using it.

Second method: In the Air fryer

  • Cut the bread into cubes and add inside the air fryer. If using a large air fryer like mine, you can do it one, and if you have a smaller air fryer, you can do it twice.
  • Set the air fryer to 200F and leave to cook for 15 to 20 minutes or until the bread cubes are dried out, stirring about every 5 minutes.
  • Leave to cool completely before using it.

Third method: Air dry

  • Place your bread cubes in a large pan and leave them to sit on the countertop covered for 1-2 days to dry out.
  • Shake up the bread cubes every once in a while so that all the cubes can be air-dried.


  1. The type of butter you use will determine the quantity of salt you will add. For example, if you use salted butter, add less salt, and if you use unsalted butter, you can add a little more.
  2. If using sausage, before you add the veggies, add the sausage and brown it first before adding the veggies and aromatics.
  3. I like to use sweet onion; it contrasts nicely with the herbs.
  4. I also like to use low sodium because I can really control the amount of salt I use in that way.
  5. Butter is just more than fat; it also adds flavor, so be generous!.


Calories: 356kcal | Carbohydrates: 36g | Protein: 10g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 699mg | Potassium: 206mg | Fiber: 2g | Sugar: 2g | Vitamin A: 815IU | Vitamin C: 6mg | Calcium: 60mg | Iron: 3mg