Christmas Stuffing | Savory Holiday Classic

Quick Info

• Prep Time: 25 minutes (plus time to dry bread)
• Cook Time: 45–55 minutes
• Total Time: 1 hour 15 minutes
• Yield: Serves 10–12 as a side
• Course: Side Dish
• Cuisine: Classic American, holiday-style
• Skill Level: Easy–Moderate
• Special Equipment: 9×13-inch baking dish (or 3-qt casserole), large skillet, parchment, foil, mixing bowls

Introduction

When I was little, my grandmother would hand me a wooden spoon and say, “The secret to perfect Christmas stuffing is listening for the sizzle.” She meant the moment onions hit butter and the kitchen suddenly smells like the holidays. To this day, that buttery, herby perfume is our family’s dinner bell. We make one pan for the table and an “extra” pan for leftovers… which mysteriously never lasts past breakfast.

This Savory Holiday Classic is the best of both worlds: golden and crisp on top, custardy and tender underneath. It’s built on dried bread cubes (sourdough + country white for flavor), sautéed celery and onions, and a generous handful of fresh herbs. You can keep it vegetarian or fold in browned sausage for a hearty spin. It’s make-ahead friendly, easy to scale, and the kind of side that quietly steals the show from the roast.

Ingredients

Main Ingredients

• Bread & Aromatics
  • 1½ lb day-old bread, cut in ¾–1-inch cubes (sourdough, French, or country white; see Tips for drying quickly)
  • 8 tbsp (1 stick) unsalted butter
  • 1 large yellow onion, finely diced
  • 4 ribs celery, finely diced
  • 3 garlic cloves, minced
  • 1 tsp kosher salt, plus more to taste
  • ½ tsp black pepper
• Herbs & Flavor
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp fresh sage, chopped (or 1 tsp dried)
  • 1 tbsp fresh thyme leaves (or 1 tsp dried)
  • 1 tsp poultry seasoning (optional but classic)
  • Pinch nutmeg (optional, cozy)
• Custard & Moisture
  • 2½–3 cups low-sodium chicken or vegetable broth, warmed
  • 2 large eggs, lightly beaten
  • ½ cup whole milk or half-and-half (optional for extra richness)
• Add-Ins (choose one or mix)
  • 12 oz bulk pork sausage, browned and drained (mild or sage)
  • 1 cup chopped mushrooms, sautéed in butter until browned
  • ¾ cup dried cranberries or chopped dried apricots
  • ¾ cup toasted pecans or walnuts, roughly chopped (optional)
• To Finish
  • 2 tbsp melted butter (for brushing)
  • Extra parsley, to garnish

Optional / Variations

• Gluten-Free: Use your favorite GF loaf; dry the cubes well so they hold structure.
• Dairy-Free: Swap butter for olive oil and omit milk; add 1–2 tbsp olive oil to the custard for tenderness.
• Apple–Sausage Stuffing: Add 1 chopped tart apple and a pinch of fennel seed to the skillet with the onions.
• Herb Lovers: Double the parsley + thyme and finish with lemon zest for brightness.
• Vegetarian Mushroom Thyme: Use mushroom broth and the browned mushrooms add-in, plus an extra tablespoon of butter.
• Slow Cooker Method: See Tips for a hands-off crockpot option (perfect when the oven is full).

Instructions

Step 1: Prep & Dry the Bread

Spread bread cubes on two parchment-lined baking sheets. Dry in a 300°F (150°C) oven for 20–30 minutes, stirring once, until crisp at the edges but not brown. Cool. (If your bread is truly day-old and dry, you can skip this bake step—but it guarantees great texture.)

Step 2: Sauté the Aromatics

In a large skillet, melt butter over medium heat. Add onion, celery, salt, and pepper. Cook, stirring, until tender and fragrant, 8–10 minutes. Stir in garlic for 30 seconds. Add parsley, sage, thyme, poultry seasoning, and nutmeg; cook 1 minute to bloom the herbs. Remove from heat.
If using sausage, brown it first in the skillet, drain, then proceed with the butter and vegetables in the same pan.

Step 3: Build the Bowl

In a very large bowl, combine dried bread cubes, the sautéed aromatics (and any add-ins like sausage, mushrooms, dried fruit, nuts). Toss gently with two spatulas to distribute everything evenly—this is where my kids sneak to “quality-check” the toasted bread ends.

Step 4: Mix the Custard

In a separate bowl, whisk warm broth, eggs, and milk/half-and-half (if using). Pour two-thirds of the custard over the bread mixture; toss until every piece is evenly moistened. Let it sit 5 minutes to hydrate. Add more custard as needed—a handful of cubes should hold together when squeezed but not drip. You may use anywhere from 2½ to 3 cups broth depending on bread type.

Step 5: Pan & Rest

Heat oven to 350°F (175°C). Grease a 9×13-inch baking dish. Spoon stuffing in, gently pressing to eliminate big air pockets but keeping the surface craggy for crisp bits. Brush the top with melted butter. Let the pan rest on the counter 10 minutes (helps the custard set and bake evenly).

Step 6: Bake to Golden

Cover loosely with foil and bake 25 minutes. Remove foil and bake another 20–30 minutes, until the top is deeply golden with crunchy edges and the center is hot (an instant-read thermometer should register 165°F / 74°C). If you want extra-crispy peaks, broil 1–2 minutes, watching closely.

Step 7: Finish & Serve

Let the stuffing stand 10 minutes so the texture settles. Garnish with parsley and serve warm. Around here, someone always claims the crunchy corner—cook’s treat if you move quickly.

Tips & Variations

• Dry Bread = Best Texture: Moist bread turns mushy. If your loaf is fresh, cube it in the morning and dry in the oven as directed. Sourdough + country white is a great half-and-half combo for flavor and structure.
• Moisture Meter: Different breads drink broth differently. Start with less custard, rest 5 minutes, then add more until the cubes are hydrated but still springy.
• Make-Ahead (Holiday Sanity): Assemble stuffing through Step 5, cover tightly, and refrigerate up to 24 hours. Bake straight from the fridge, adding 5–10 minutes. You can also bake fully, cool, and reheat covered at 325°F / 165°C with a splash of broth.
• Slow Cooker Stuffing: Butter a 5–6 qt crock. Combine stuffing as directed and transfer to the crock. Dot with 2 tbsp butter, cover, and cook LOW 3½–4½ hours (or HIGH 2–3 hours) until set and hot; uncover the last 20–30 minutes to dry the top. For crunch, spread the top layer on a sheet pan and broil 1–2 minutes just before serving.
• Flavor Boosters: A splash (1–2 tsp) of Worcestershire or apple cider vinegar brightens rich roasts; ¼ cup white wine simmered with the onions adds depth.
• Allergy-Friendly: Keep it nut-free by skipping pecans/walnuts. For dairy-free, use olive oil in the skillet and omit the milk; the eggs + broth still give a lovely custard.
• Crispy Topping: Scatter garlic butter panko (¾ cup panko tossed with 1 tbsp butter + pinch garlic powder) over the top for extra crunch in the last 10 minutes.
• Stuffing vs. Dressing: Technically “stuffing” bakes inside a bird, “dressing” in a dish. For food safety and consistent texture, I always bake it separately—more golden bits for everyone.
• Leftovers Love: Pan-fry slices in a little butter for breakfast and top with a jammy egg; or press into a waffle iron for a “stuffle” and crown with gravy (family favorite!).

Nutrition

(Per serving, ~1/10 of the pan with milk and sausage; estimates.)

• Calories: 310
• Protein: 9 g
• Carbs: 33 g
• Fat: 16 g
• Fiber: 3 g
• Sodium: 540 mg
• Sugar: 4 g

Final Thoughts

There’s a certain kind of quiet that falls when a Christmas stuffing lands on the table—everyone recognizes the smell of home. This pan gives you the gold-standard contrast: crisp, buttery peaks and a tender, custardy middle, laced with herbs that taste like December. Make it vegetarian or meaty, oven-baked or slow-cooked, and claim a corner piece for the cook—Grandma’s rule still applies.

Save this for Christmas stuffing, savory holiday side, make-ahead stuffing, sausage and herb dressing, and family favorite holiday recipes. From my twinkle-lighted, butter-splattered kitchen to yours—happy carving and happiest second helpings!