Mom’s Classic Make-Ahead Bread Stuffing Recipe

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This is the classic make-ahead stuffing mix you can prep entirely the day before. Stick to this tried-and-true mix of herbs and spices or add apples, bacon, sausage, mushrooms or any other layers of flavor you like.

(Image: Charity Curley Mathews)

Things You'll Need

  • 3/4 cup unsalted butter, plus more for baking dish
  • 1 to 2 day-old baguette(s), cut into 1- to 2-inch pieces (about 10 to12 cups)
  • 2 1/2 cups chopped yellow onions (3 medium onions)
  • 1 1/2 cups chopped celery
  • 2 1/2 cups low-sodium chicken broth 
  • 2 large eggs
  • 1 tablespoon chopped fresh rosemary
  • 1/4 cup chopped flat-leaf parsley
  • 1 teaspoon dried sage
  • 1 teaspoon dried thyme
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
(Image: Charity Curley Mathews)

Step 1: Toast Breadcrumbs

Preheat oven to 250 degrees F. Place breadcrumbs in a single layer on a large baking sheet. Bake for about 25 minutes. Remove from oven and allow to cool.

(Image: Charity Curley Mathews)

Step 2: Sauté Onions and Celery

While the bread is cooking and cooling, sauté onions and celery in 3/4 cup of melted butter, about 10 minutes, until the vegetables are soft.

(Image: Charity Curley Mathews)

Step 3: Combine Eggs with Chicken Stock

In a small bowl, whisk together eggs and chicken stock.

(Image: Charity Curley Mathews)

Step 4: Mix to Combine

In a large mixing bowl, combine the breadcrumbs, herbs, and onion mixture.

(Image: Charity Curley Mathews)

Add the egg and chicken stock mixture, then stir until everything is combined.

(Image: Charity Curley Mathews)

Step 5: Bake

Prepare a 9x13-inch casserole dish with a thick coat of butter. Then pour in your stuffing mixture. Cover with foil. Bake the assembled stuffing dish at 350 degrees F for 30 minutes. Remove the foil and bake for another 15 minutes until the edges are golden.

(Image: Charity Curley Mathews)

Tip

  • If cooking ahead of time, allow to cool completely. Replace foil over the top and store in the refrigerator. Reheat at 250 degrees F, covered, for about 35 minutes. Add 1/4 cup extra stock if the stuffing starts to dry out.

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