Classic Herb Bread Stuffing with Sage and Onion

Why You’ll Love This Recipe

• Classic holiday flavors: buttery bread, sweet onion, savory celery, and fragrant sage.
• Perfect contrast: a golden, crisp top with a soft, custardy interior.
• Make-ahead friendly to ease holiday timing.
• Flexible base for add-ins like sausage, mushrooms, or nuts.

Grocery List

• Produce: Yellow onion, celery, garlic, flat-leaf parsley, fresh sage, fresh thyme (or dried)
• Dairy: Unsalted butter, large eggs
• Pantry: Day-old white bread, low-sodium chicken broth, kosher salt, black pepper

Full Ingredients

Bread and Aromatics

• 1 lb day-old white bread, cut into 3/4-inch cubes (about 10 cups)
• 8 tbsp (1 stick) unsalted butter
• 1 1/2 cups yellow onion, small dice (about 1 large)
• 1 1/2 cups celery, small dice (about 3–4 stalks)
• 2 cloves garlic, minced
• 2 tbsp fresh sage, finely chopped
• 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
• 1/4 cup fresh parsley, finely chopped (stirred into the pan)

Custard & Seasoning

• 2 large eggs, room temperature
• 2 1/2 cups low-sodium chicken broth, plus up to 1/4 cup more as needed
• 1 1/2 tsp kosher salt, divided
• 3/4 tsp freshly ground black pepper

To Finish

• 2 tbsp unsalted butter, melted (for drizzling on top)
• 1/4 cup fresh parsley, finely chopped (for garnish)
• Butter for greasing the baking dish

Step-by-Step Instructions

Step 1: Dry the bread (if needed)

If your bread is not already dry and slightly stale, heat the oven to 300°F (150°C). Spread the cubed bread on two sheet pans and bake for 20–30 minutes, stirring once halfway through, until dry to the touch but not browned. Cool completely.

Step 2: Preheat and prepare the dish

Increase the oven temperature to 350°F (175°C). Butter a 9×13-inch (3-quart) baking dish and set it aside.

Step 3: Sauté the aromatics in butter

In a large skillet over medium heat, melt 8 tbsp butter. Add onion, celery, and 1/2 tsp of the salt. Cook, stirring occasionally, until very tender and translucent, 8–10 minutes. Stir in the garlic and cook 1 minute more. Add sage, thyme, and 1/4 cup parsley; cook 1 minute to bloom the herbs. Remove from heat.

Step 4: Make the custard

In a large bowl, whisk the eggs until no streaks remain. Whisk in 2 1/2 cups broth, the remaining 1 tsp salt, and the black pepper until combined.

Step 5: Combine and hydrate

Place the dried bread cubes in an extra-large mixing bowl. Scrape in the buttery vegetables and toss to distribute. Pour the egg-broth mixture over the bread and toss gently until every cube is evenly moistened. Let stand for 5 minutes to absorb. If any cubes remain dry, sprinkle in up to 1/4 cup more broth, 1 tablespoon at a time. The mixture should be damp but not soupy.

Step 6: Pan, cover, and bake

Transfer the mixture to the prepared baking dish, spreading in an even layer without packing tightly. Drizzle the top with 2 tbsp melted butter. Cover the dish tightly with foil and bake for 25 minutes to set the interior.

Step 7: Uncover, brown, and rest

Remove the foil and bake until the top is deep golden and crisp and the center is set but custardy with a slight jiggle, 20–25 minutes more. The center should register about 165°F (74°C). Let rest 10 minutes. Sprinkle with the remaining 1/4 cup parsley and serve warm.

Pro Tips

• For a perfectly custardy center, use fully dried bread cubes; moisture control starts there.
• Taste a soaked bread cube before baking to check seasoning and adjust salt as needed.
• If you prefer a drier interior, reduce the broth by 1/4 cup. For extra custardy, add a third egg.
• For an ultra-crisp top, broil 1–2 minutes at the end, watching closely.
• Use low-sodium broth so the salt level stays balanced after reduction and baking.

Variations

• Sausage & Sage: Brown 12 oz bulk pork sausage; drain and fold in with the vegetables. Reduce added salt to 1 tsp total.
• Mushroom & Herb: Sauté 12 oz sliced cremini mushrooms with the onion and celery; cook off moisture before adding herbs.
• Apple & Pecan: Fold in 1 firm apple (peeled and diced) and 1/2 cup toasted pecans for a sweet-savory twist.

Storage & Make-Ahead

To make ahead, cube and dry the bread up to 2 days in advance. Sauté aromatics up to 2 days ahead and refrigerate. Assemble the stuffing (through Step 5) up to 24 hours in advance; cover and refrigerate. Bake straight from the fridge, adding 5–10 minutes to the covered bake time. Leftover baked stuffing keeps 3–4 days refrigerated; reheat covered at 350°F for 20–25 minutes. Freeze baked stuffing up to 2 months; thaw overnight in the refrigerator, then reheat covered at 350°F until hot.

Nutrition (per serving)

Approximate for 10 servings: 250 calories; 12 g fat; 28 g carbohydrates; 6 g protein; 2 g fiber; 650 mg sodium (varies with broth and salt).