This Classic Make-Ahead Stuffing is everything you want on your holiday table: savory, herby, soft in the center with perfectly crispy edges. It’s made with simple ingredients and can be assembled a day ahead so you’re not scrambling on the big day. Just pop it in the oven and you’ve got a stress-free side that tastes like home.
Why make stuffing ahead of time? Because it’s one of the easiest dishes to prep early without losing any flavor or texture. In fact, the flavors deepen overnight, so it might even taste better the next day. Plus, it frees up valuable oven and counter space when you’re cooking for a crowd.
Helpful Tips
- Use day-old bread: Slightly stale bread holds up better and absorbs the liquid evenly. Cut it into cubes and let it sit out overnight if needed.
- Don’t skip the herbs: Fresh sage, thyme, and parsley are what give this stuffing its classic flavor.
- Add broth slowly: You want the bread to be moist but not soggy. Pour in a little at a time and mix gently.
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Classic Make-Ahead Stuffing
Ingredients
- 1 loaf French bread cubed
- 1/4 cup butter
- 1/2 medium yellow onion diced
- 2 ribs celery diced
- 2 cloves garlic minced
- 1 tablespoons chopped herbs e.g. rosemary, sage, and thyme
- 1/2 cup dried cranberries
- 1 tablespoon fresh parsley finely chopped
- 1 teaspoon dried poultry seasoning
- 2/3 cup chicken broth
- 1 teaspoon EACH salt and ground black pepper
- 1 large egg beaten
- 1/3 cup chicken broth
Instructions
- You can cube the bread and air dry it for 2-3 days in advance. Or you can heat them in the oven at 350°F for about 10 minutes. Or you can buy toasted breadcrumbs that are meant for stuffing. Put the cubed bread in a large mixing bowl.
- In a large pot over medium heat, melt the butter, then add the onions and celery. Cook until softened, about 5-7 minutes. Stir in the cranberries, garlic, fresh herbs, and poultry seasoning. Cook 1-2 minutes.
- Add the chicken broth. Increase the heat to medium high to bring to a simmer, then remove from the heat.
- Spoon that mixture over the bread cubes in 2-3 increments. Mix well between each addition, so the bread gets coated evenly.
- Lightly grease or spray a 9×13 baking dish. Pour the bread cubes into the dish. Set aside to cool completely.
- Mix the beaten egg with the final ⅓ cup of chicken broth. Pour the egg mixture over the stuffing, stirring well to combine. Cover with foil.
- You can store the stuffing in the refrigerator until you’re ready to bake it.
- When ready to bake, preheat the oven to 350°F and bake the stuffing for 30 minutes. Remove the foil and continue cooking for 20 minutes.
- Top with chopped fresh herbs before serving.
Nutrition
Laura is a home cook, with 25 years experience behind the stove, who spends an extraordinary amount of time in the kitchen cooking. She loves making new recipes and finding wonderful new things to eat, both at home or abroad. She spends a lot of time researching, crafting, and perfecting her recipes.