There’s something wonderfully nostalgic about a perfectly made bread dressing—it’s the kind of dish that brings families together and makes any meal feel special. This quick and easy bread dressing recipe is my go-to for weeknight dinners and holiday gatherings alike. Unlike traditional stuffing that requires hours of preparation, this version comes together in under an hour, making it perfect for busy home cooks who refuse to compromise on flavor.
What I love most about this recipe is its versatility. You can serve it as a side dish to roasted chicken or turkey, pair it with Quick Tasty Bacon Carbonara, or even enjoy it as a light main course with a fresh salad. The beauty of bread dressing lies in its ability to transform simple pantry staples into something truly delicious.
I’ve been making variations of this bread dressing for years, and I’ve perfected it to strike the ideal balance between crispy edges and a moist, flavorful center. The secret is using day-old bread, which absorbs the savory broth without becoming mushy. Combined with aromatic vegetables, fresh herbs, and a touch of butter, this dish becomes a showstopper that tastes like it took all day to prepare.
This bread dressing pairs beautifully with creamy pasta dishes like Best Heavy Cream Alfredo Sauce Recipe or Delicious Heavy Cream Pasta Recipe. For a complete protein-centered meal, serve it alongside Easy Chicken Alfredo. If you’re looking to add brightness to your plate, consider the tangy flavors of Best Pickled Red Onion Recipe as an accompaniment.
The ingredients list is refreshingly simple—nothing fancy or hard to find. You’ll start with quality bread, fresh vegetables like celery and onion, chicken or vegetable broth, and eggs as a binder. The optional additions of herbs, sausage, or dried fruit allow you to customize this recipe to your preferences. Whether you’re cooking for a crowd or just your immediate family, this bread dressing scales beautifully.
One of my favorite aspects of making this recipe is how forgiving it is. Don’t have fresh sage? Use dried. Out of celery? Increase the onion. This is the kind of recipe that rewards experimentation while still delivering reliably delicious results. For extra flavor depth and textural contrast, consider garnishing with Best Shishito Peppers Recipe for a modern twist.
I’m thrilled to share this quick and easy bread dressing recipe with you. It’s become a staple in my kitchen, and I’m confident it will become one in yours as well. Let’s get started on creating something truly special!
For more detailed techniques, check out Serious Eats’ comprehensive stuffing guide or Bon Appétit’s classic herb stuffing. You might also enjoy New York Times’ traditional bread stuffing for holiday inspiration.
Ingredients
- 8 cups day-old bread, cut into ¾-inch cubes (about 1 pound)
- 4 tablespoons unsalted butter
- 1 medium onion, finely diced
- 3 celery stalks, finely diced
- 3 cloves garlic, minced
- 3 cups chicken or vegetable broth, warmed
- 2 large eggs, beaten
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh sage, chopped (or 1 teaspoon dried sage)
- 1 teaspoon fresh thyme, chopped (or ½ teaspoon dried thyme)
- Salt and black pepper to taste
- ½ cup grated Parmesan cheese, optional
- ½ pound Italian sausage, cooked and crumbled, optional
- ½ cup dried cranberries or apples, optional
Instructions
- Preheat your oven to 375°F (190°C). If your bread is fresh rather than day-old, spread the cubes on a baking sheet and toast them in the oven for about 8-10 minutes, stirring occasionally, until they’re lightly golden and slightly dried out. This step prevents the dressing from becoming too soggy. Set the toasted bread aside in a large mixing bowl.
- While the bread toasts, melt the butter in a large skillet over medium heat. Once melted and foaming, add the diced onion and celery to the pan. Cook for about 5-7 minutes, stirring occasionally, until the vegetables are softened and the onion becomes translucent. This aromatic base is what gives bread dressing its distinctive, comforting flavor.
- Add the minced garlic to the skillet and cook for another minute, stirring constantly, until fragrant. Be careful not to let the garlic brown, as this can make it bitter. The kitchen should smell absolutely wonderful at this point.
- Pour the softened vegetable mixture over the toasted bread cubes in your large mixing bowl. Stir gently to combine, being careful not to break apart the bread pieces too much—you want some texture in your finished dish.
- In a separate small bowl, whisk together the beaten eggs, fresh parsley, sage, thyme, and a generous pinch of salt and black pepper. This herb mixture is what transforms simple bread and vegetables into something truly special.
- Pour the warm broth over the bread and vegetable mixture, then pour the egg and herb mixture over top. Gently fold everything together until the bread is evenly moistened. The mixture should be wet but not soupy—you should be able to see some moisture but not have liquid pooling at the bottom.
- If you’re using optional ingredients like Italian sausage, dried cranberries or apples, and Parmesan cheese, fold them in now. The sausage adds savory depth, the fruit provides sweetness and tartness, and the cheese contributes umami richness.
- Transfer the mixture to a buttered 9×13 inch baking dish, spreading it evenly. You can prepare the dressing to this point up to 4 hours ahead of time—just cover it with plastic wrap and refrigerate until you’re ready to bake.
- Bake uncovered for 35-40 minutes, until the top is golden brown and crispy and the edges are pulling away slightly from the sides of the dish. The top should have beautiful caramelized spots, while the interior remains moist and flavorful.
- Remove from the oven and let rest for 5 minutes before serving. This brief resting period allows the structure to set slightly, making it easier to portion without falling apart. Serve warm as a side dish or as part of your main course.
Pro Tips
- Make-Ahead Magic: Prepare the bread dressing up to one day in advance. Assemble everything in your baking dish, cover with plastic wrap, and refrigerate. When ready to bake, add 5-10 minutes to the cooking time if baking from cold.
- Bread Selection: The type of bread you use significantly impacts the final dish. White bread creates a traditional, mild flavor, while whole wheat or multigrain bread adds nutty complexity. Sourdough bread brings tanginess. Avoid overly soft sandwich bread, as it disintegrates too easily.
- Vegetable Variations: Feel free to customize the vegetables. Mushrooms add earthiness, diced bell peppers contribute sweetness and color, and shallots provide refined onion flavor. For a more rustic version, include diced carrots.
- Protein Options: Beyond Italian sausage, try ground sage sausage, crumbled bacon, diced ham, or cooked and crumbled chorizo for different flavor profiles. Vegetarian versions work beautifully with extra mushrooms or walnuts for texture.
- Herb Flexibility: Fresh herbs are ideal, but dried herbs work well too—use one-third the amount of dried herbs compared to fresh. Experiment with different herb combinations like oregano, marjoram, or even a touch of rosemary.
- Broth Considerations: Use high-quality broth for better flavor. You can substitute with vegetable broth for a vegetarian version, or even use mushroom broth for deeper umami. The broth temperature matters—warm broth is absorbed better than cold.
- Texture Preferences: For a crispier dressing throughout, spread it in a larger, shallower baking dish. For a moister, more bread pudding-like texture, use a deeper dish and reduce baking time slightly.
- Leftover Storage: Cover and refrigerate leftover dressing for up to 3 days. Reheat gently in a 325°F oven, covered with foil, until warmed through. You can also freeze for up to one month—thaw overnight in the refrigerator before reheating.
- Gluten-Free Adaptation: Substitute regular bread with gluten-free bread using the same quantities. Toast the gluten-free bread a bit longer, as it tends to be denser and may need extra drying time.
- Egg-Free Version: For an egg-free dressing, increase the broth by ¼ cup and use a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) as a binder instead of eggs.