Prep Time 25 minutes
Cook Time 3 hours
Total Time 3 hours 25 minutes
Servings 10 servings


  • 9-10 cups of dense bread cubes, about 1 loaf
  • 1 ½ cups butter
  • 1 ½ cups diced yellow onion
  • 1 ½ cups diced celery, optional
  • 1 ½ tsp rubbed sage
  • 1 tsp ground thyme
  • ½ tsp ground black pepper
  • 2-4 cups chicken broth


  1. Dice bread into ½ to 1 inch cubes. Spread bread on a baking sheet and bake at 200 degrees for 2 hours, or until dry.
  2. Melt butter on medium heat in a large frying pan. Add onion and celery if using. Cook 3-5 minutes until vegetables are soft.
  3. Meanwhile, add dry bread cubes to a huge bowl. Sprinkle with seasoning and toss to combine.
  4. Pour half of the butter on the bread and toss to combine. Pour on the other half and toss again. Remind yourself that you only make this once a year so you don't have to feel guilty.
  5. Add chicken broth 1 or 2 cups at a time. You don't want any hard pieces of bread. Keep pouring and stirring until it is glorious and soft.
  6. Spread stuffing in a 9x13 baking dish. If making the day before wrap tightly in plastic wrap and place in the fridge. Add 10-15 minutes to the covered baking time.
  7. Cover tightly with foil and bake approximately 30 minutes until sizzling. Remove foil and bake 30 minutes longer until top forms a crunchy crust.