This recipe is the stuffing my grandmother made every Thanksgiving and the one I reach for when I want to recreate that warm, nostalgic feeling at the table. I first learned it on a cool November afternoon while standing beside her in a sunlit kitchen. She handed me a wooden spoon and a bowl of cubed sourdough and said the secret was in drying the bread and seasoning generously with fresh herbs. The result is a balance of soft, moist interior and a crisp, golden top that tastes of butter and herbs.

Grandma taught me to pay attention to texture: bread that has been dried slightly holds its shape but still drinks up the broth, while sautéed onion and celery bring a gentle sweetness that contrasts with the savory herbs. Using low sodium broth keeps the seasoning under control so you can finish with salt and freshly ground pepper at the end. Over the years I have adapted the method to suit different breads, broths, and small additions like diced apple or sausage, but the core remains the same: quality bread, good butter, fresh herbs, and careful moisture control.

Ingredients

• Bread (sourdough or French): Use 10 cups cubed. Choose a day-old loaf or cube and dry the bread overnight; a heartier sourdough gives tang, while a classic French loaf stays neutral and lets the herbs shine. Avoid pre-sliced sandwich bread as it can become gummy when moistened.
• Onion: One large, finely diced. Yellow onion gives a sweet, savory base when sautéed. For a milder flavor use a sweet onion, and for sharper notes choose a white onion.
• Celery: Two cups finely chopped, about three to four stalks. Celery adds texture and a savory green note; trim the ends and thinly slice to keep pieces tender after sautéing.
• Fresh herbs: Two tablespoons sage, two tablespoons thyme, and one tablespoon rosemary, all finely chopped. Fresh herbs make a noticeable difference in aroma and flavor compared to dried, so buy curly or flat leaf sage and fragrant thyme sprigs when you can.
• Low-sodium broth: Four cups, chicken or vegetable. Low-sodium allows you to control seasoning. Warm the broth before adding so the bread absorbs evenly and the temperature of the mixture is consistent before baking.
• Unsalted butter: One half cup (1 stick), melted. Unsalted gives you control over final seasoning. If using salted butter, reduce added salt accordingly.
• Salt and pepper: To taste. Freshly ground black pepper and a coarse finishing salt are helpful for adjusting texture and seasoning at the end.

Instructions

Prepare Ingredients: Set the oven to 350 F. Cube the bread into roughly one inch pieces and spread on a baking sheet to dry overnight or toast lightly until just crisped at the edges. Finely dice one large onion and chop two cups of celery. Strip and finely chop two tablespoons sage, two tablespoons thyme, and one tablespoon rosemary. Having ingredients prepped ensures even cooking and allows you to focus on technique when the oven is on. Sauté Vegetables: In a large skillet over medium heat melt one half cup of unsalted butter. Add the diced onion and chopped celery and cook until tender, about five to seven minutes, stirring occasionally. You want translucency and a touch of color on the onion without burning. Season lightly with salt and a few grinds of pepper while cooking to build flavor. Combine Mixture: Place ten cups of cubed bread in a large mixing bowl. Pour the warm butter, onion, and celery mixture over the bread so it begins to soften. Add the chopped fresh herbs and toss gently. Season again with salt and pepper but keep it restrained because the broth will add moisture and concentrate flavors. Gradually stir in four cups of warm low-sodium broth, starting with half and adding more until the bread is evenly moistened but not soggy. You are aiming for a tacky texture where cubes hold shape yet compress slightly. Transfer and Bake: Grease a nine by thirteen inch baking dish lightly with butter or oil and press the bread mixture into the dish, smoothing the top. Cover with aluminum foil and bake at 350 F for thirty minutes to allow steam to set the interior. Remove the foil and continue baking an additional fifteen minutes until the top is golden brown and crisp. A knife inserted into the center should come out warm and moist, not wet with pooled broth. Serve and Finish: Let the dish cool for ten minutes to firm slightly, then fluff the top with a fork before serving. Taste again and add finishing salt if needed. This resting time helps the interior settle and makes serving cleaner. Enjoy alongside roast turkey, glazed vegetables, or a simple green salad.

Storage Tips

Cool leftovers to room temperature before refrigerating and store in an airtight container. Refrigerated portions will remain good for up to four days. For freezing, portion into freezer safe containers or freezer bags and press out excess air; label with the date and freeze for up to three months. To reheat from frozen, thaw overnight in the refrigerator and warm in a 325 F oven for 20 to 30 minutes covered, then uncover for five minutes to crisp the surface. Reheat single servings in a microwave covered briefly, then finish under a broiler if you want a crispy top.

Ingredient Substitutions

If sourdough or French bread is not available, use day-old Italian bread or a hearty country loaf. For a gluten free option substitute a store bought gluten free bread and be mindful that absorption rates differ, so add broth gradually. Replace unsalted butter with olive oil for a dairy free version and use vegetable broth to keep it vegetarian. Dried herbs can stand in for fresh at one third the quantity, but reduce early salt as dried herbs concentrate flavors. For added richness, fold in one beaten egg before baking to bind the mixture for a firmer sliceable version.

Serving Suggestions

Serve this as a classic companion to roast turkey, glazed ham, or roasted root vegetables. Garnish with a few extra sprigs of fresh thyme and a light sprinkle of flaky sea salt for presentation. For lighter meals pair with a citrusy salad and a simple gravy spooned on the side. For a festive table, place the stuffing in a decorative ceramic dish and serve family style allowing guests to scoop their portions.

Cultural Background

Stuffing has deep roots in many culinary traditions where seasoned bread is combined with aromatics to make a comforting accompaniment. In American holiday cooking it evolved from European techniques of dressing meats with breadcrumb mixtures. Regional variations abound from herb forward New England styles to Southern cornbread mixes. The version passed down in my family leans on fresh sage and thyme, reflecting herb gardens that my grandmother tended for decades and the mid twentieth century preference for buttery, herbaceous flavors on festive tables.

Seasonal Adaptations

For autumn incorporate diced apples and chopped pecans for a sweet and crunchy contrast, adding the apples to the skillet with the onions so they soften slightly. In winter try small diced roasted butternut squash for body and color. Spring and summer benefit from adding peas and chopped chives for brightness; reduce spices and keep herbs lighter. For holidays add cooked sausage or pancetta at the sauté stage for savory depth. Each seasonal swap adjusts moisture and sweetness, so add broth sparingly to reach the same tacky texture.

Meal Prep Tips

Cube and dry the bread up to two days ahead and store in a breathable container. Sauté the vegetables and store them separately in the refrigerator up to two days. Assemble the bread, vegetables, herbs, and cold broth at serving time, let the mixture sit for fifteen minutes before baking to hydrate evenly, then bake as directed. Use disposable aluminum pans for easy transport to potlucks and cover tightly with foil for travel. When portioning for lunches, press into individual oven safe ramekins for neat reheating.

Making this dish is an invitation to slow, comforting cooking that gathers people together. It is reliable, adaptable, and always evokes warm memories. Try it once and you will understand why it became a holiday staple in our family.