If you’re hunting for a classic, comforting side dish that will have everyone asking for seconds, this Homemade Stuffing Recipe with Toasted Bread Recipe is exactly what you need. I absolutely love how this turns out—crispy on the outside, soft and savory on the inside, with herbs that bring everything to life. Stick with me, and I’ll walk you through all the little tricks I’ve discovered so your stuffing comes out perfect every time.

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Why You’ll Love This Recipe

Crispy Yet Tender Texture: Toasting the bread cubes gives you that irresistible contrast between a golden crust and a moist center.
Herby Flavor Boost: Fresh sage, thyme, and parsley add bright, aromatic notes that store-bought stuffings just can’t match.
Make-Ahead Friendly: You can prep this up to a day in advance, making it perfect for busy holiday cooking.
Personal Touch: It adapts easily, so you can tweak the moisture and seasoning to get it just how you and your family like it.

A close-up of a wooden spoon holding a scoop of baked stuffing, showing three to four pieces of golden-brown bread with a crispy texture mixed with layers of green herbs and bits of soft cooked onions, all slightly moist and fluffy inside. The background shows a white baking dish filled with more chunks of the same stuffing layered densely, with a mix of golden crust and soft inside visible, placed on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7 - Homemade Stuffing, Toasted Bread Stuffing, Herb Stuffing, Easy Stuffing Recipe, Classic Holiday Side Dish

Ingredients You’ll Need

These ingredients come together beautifully, creating that rich, comforting classic stuffing flavor. Choosing fresh herbs and a good-quality bread like Texas toast or French bread will really make a difference—you’ll notice it in every bite!

Flat lay of cubed toasted Texas toast bread piled loosely in a large white ceramic bowl, a small white ceramic bowl of melted unsalted butter, diced white onion in a neat pile, sliced celery stalks arranged in a small cluster, a small white ceramic bowl of minced fresh garlic, fresh sage leaves scattered beside minced fresh sage in a small white ceramic bowl, a small pile of minced fresh parsley, three whole brown eggs with clean shells, a small white ceramic bowl filled with golden chicken broth, a small white ceramic bowl of minced fresh thyme, a small white ceramic bowl of kosher salt crystals, a small white ceramic bowl with freshly cracked black pepper grains, all ingredients spaced evenly and symmetrically, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Homemade Stuffing, Toasted Bread Stuffing, Herb Stuffing, Easy Stuffing Recipe, Classic Holiday Side Dish

Texas toast or French bread: I love using thick-sliced Texas toast because it crisps so nicely; if you can find day-old bread, even better for soaking up the broth.
Unsalted butter: Using unsalted lets you control the saltiness perfectly.
Onion: White or yellow all work well—just make sure to dice them small for even cooking.
Celery stalks: Adds crunch and that classic stuffing flavor.
Kosher salt and black pepper: Essential for seasoning, and fresh cracked black pepper really adds a subtle heat.
Garlic: Minced fresh garlic brings that wonderful savory note—we’re talking cozy, inviting kitchen smells here.
Fresh sage, parsley, thyme: You’ll definitely taste the difference with fresh herbs over dried—don’t skip these!
Eggs: They act like a binder, keeping everything moist but holding their shape.
Chicken broth: Homemade is ideal, but good store-bought works great too. I usually add a little extra broth for juiciness.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love that this Homemade Stuffing Recipe with Toasted Bread Recipe is so versatile—there’s plenty of room to experiment and make it your own. Whether you’re vegan, love sausage, or want to try it with wild rice, a few tweaks can suit all tastes and occasions.

Sausage Addition: Adding cooked breakfast sausage to your veggies before mixing in the bread is a family favorite and amps up the flavor.
Vegetarian Version: Swap chicken broth for vegetable broth, and add mushrooms or nuts like pecans for some meatiness and texture.
Seasonal Herbs: Try rosemary or marjoram for a twist, depending on what you have fresh or like best.
Gluten-Free: Use gluten-free bread cubes toasted up just like regular bread and double-check your broth.

How to Make Homemade Stuffing Recipe with Toasted Bread Recipe

Step 1: Toast Your Bread Cubes Until Perfectly Crisp

This is where the magic begins—it might take around 40-60 minutes at 300°F to get your bread cubes dry and crunchy. I always stir mine every 8 to 10 minutes to crisp them evenly and watch that they don’t brown too quickly. It can be tempting to rush this step, but I promise the texture is worth the wait. If you’re in a hurry, an air fryer works like a charm too, around 300°F tossing every 5 minutes for about 6 to 8 minutes per batch.

Step 2: Sauté Your Veggies in Butter for that Soft, Flavorful Base

While the bread is toasting, melt your butter on medium heat and cook the onion, celery, and garlic for about 4 minutes until they’re soft and fragrant. This base gives you so much flavor; I always wish I could bottle that scent and save it for later!

Step 3: Mix, Season, and Moisturize Your Stuffing

Pour your buttery veggie mix over the toasted bread cubes and toss gently. Then sprinkle on your salt, pepper, sage, and parsley—fresh herbs really brighten this up. Next, whisk your eggs, add them evenly, then drizzle in your chicken broth. I like my stuffing a little more moist, so I often add up to half a cup more broth than the recipe calls for—feel free to adjust to your liking!

Step 4: Bake Covered, Then Uncover for a Golden Finish

Spread your bread mixture in a greased 9×13 casserole dish, cover tightly with foil, and bake at 350°F for 30 minutes. Then remove the foil and bake an additional 10 to 15 minutes to get that gorgeous, slightly crispy topping. Pro tip: If you’re prepping ahead, you can refrigerate the covered casserole for up to 24 hours before baking.

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Pro Tips for Making Homemade Stuffing Recipe with Toasted Bread Recipe

Toast Slowly for Crunch: Don’t rush the bread toasting; low heat and patience will prevent burnt edges and yield crisp, dry cubes perfect for absorbing broth.
Fresh Herbs Make All the Difference: I learned that fresh sage, thyme, and parsley elevate the flavor far beyond dried versions.
Adjust the Moisture: Add broth gradually—start with less and you can always add more to get your ideal stuffing texture.
Don’t Skip the Eggs: Eggs help bind the mixture without turning it mushy like some water-based stuffings I tried before.

How to Serve Homemade Stuffing Recipe with Toasted Bread Recipe

Homemade Stuffing Recipe with Toasted Bread Recipe - Serving

Garnishes

I like to top my stuffing with a few fresh sage leaves or a sprinkle of chopped parsley right before serving—it brightens up the presentation and adds a fresh herbal note that’s irresistible.

Side Dishes

My go-to pairings include roasted turkey or chicken, mashed potatoes with gravy, and some tangy cranberry sauce. The stuffing ties everything together with its hearty flavor.

Creative Ways to Present

For special occasions, I love baking the stuffing inside hollowed-out acorn squash or mini pumpkin gourds—it makes for a stunning table centerpiece and individual servings.

Make Ahead and Storage

Storing Leftovers

After your feast, any leftovers I keep in an airtight container in the fridge for up to 5 days. I find the flavors develop even more after a day, making for a tasty next-day treat.

Freezing

I’ve frozen this stuffing successfully—just prepare and bake it first, then cool completely and freeze in a sealed container. When you’re ready, thaw overnight in the fridge and reheat in the oven—it’s a lifesaver for busy weeks!

Reheating

To reheat, I cover the stuffing with foil and warm it in a 350°F oven until heated through, about 20 minutes. Removing the foil toward the end helps crisp up the top once again.

FAQs

Can I use dried bread cubes instead of toasting fresh bread?

You certainly can, but I recommend toasting fresh bread cubes yourself for the best texture and flavor. Pre-packaged dried bread sometimes lacks the right crunch or flavor balance, but it can be a convenient shortcut if you’re pressed for time.
How can I make this stuffing vegetarian?

Simply swap out the chicken broth for vegetable broth and make sure to use vegetable-based butter or oil. You can also add mushrooms or nuts for extra depth and texture.
Can I prepare this stuffing completely ahead of time?

Yes! You can mix everything, put it in your baking dish, cover tightly, and refrigerate up to 24 hours before baking. Just let it come to room temperature for about 30 minutes before popping it in the oven.
How do I make the stuffing moister or drier?

To make it moister, add more chicken broth a little at a time until it reaches your preferred consistency. For drier stuffing, reduce the broth slightly or bake uncovered for a few extra minutes at the end to crisp the top more.

Final Thoughts

This Homemade Stuffing Recipe with Toasted Bread Recipe has become such a staple in my kitchen—especially during the holidays when that rich aroma fills the house. I used to struggle with soggy or bland stuffing until I discovered the joy of slowly toasting my own bread cubes and using fresh herbs. You’re going to love how customizable and comforting this recipe is, and I’m confident it’ll earn a spot on your forever favorites list. Trust me, once you try it, you’ll never want to go back to store-bought!