Homemade Cubed Stuffing is cozy, golden, and way better than anything from a box. With toasty bread cubes, savory herbs, and plenty of flavor packed into every bite, it’s the kind of side dish that makes the whole house smell like the holidays.
When I make homemade cubed stuffing, it always feels like the start of the holidays in my kitchen. There’s something comforting about chopping up bread, toasting the cubes until they’re golden, and mixing them with buttery onions, celery, and herbs. The aroma fills the whole house, and by the time it’s baked, the top is crisp while the inside stays soft and savory. It’s one of those simple dishes that feels extra special because it’s made from scratch.
Please let us know if you try our Homemade Cubed Stuffing in the comments and ratings below!
Try some of our other side dishes: Fresh Cranberry Sauce with Orange Juice, Baked Macaroni and Cheese, BBQ Baked Beans, or Slow Cooker Cranberry Meatballs.
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Ingredients for Homemade Cubed Stuffing
- bread
- chicken broth
- onions
- butter
- poultry seasoning
- sage
- parsley
- rosemary
- garlic
- celery
- eggs
- salt, pepper
FAQs
Absolutely! Cubes can be baked or dried a day or two in advance. Store them in an airtight container at room temperature until ready to use.
A sturdy, slightly dense bread like French, sourdough, or a hearty white loaf works best. Avoid very soft sandwich bread—it can get too soggy.
Yes! Day-old or slightly stale bread works perfectly—it soaks up the butter and broth without turning mushy.
Definitely! Cooked sausage, chopped apples, dried cranberries, pecans, or walnuts are all delicious additions. Fold them in just before baking.
Store leftovers in an airtight container in the fridge for 3–5 days. Reheat in the oven for best texture.
Top Tips
- Dry out the bread well. Whether you air-dry it overnight or bake the cubes, make sure they’re nice and firm so they can soak up the broth without turning soggy.
- Cut even cubes – Aim for ¾–1-inch cubes so they toast and bake evenly.
- Add broth gradually – Pour in a little at a time until the bread is moistened but not mushy.
- Sauté the veggies until soft. Cook onions and celery in butter until fragrant and tender for the best flavor base.
- Add fresh herbs if you can. A handful of parsley, sage, rosemary, or thyme makes all the difference.
- Rest before baking – Let the mixture sit for 5–10 minutes so the bread absorbs the liquid evenly.
- Make it ahead. You can prep and assemble stuffing a day in advance—just cover and refrigerate, then bake when ready.
How to make Homemade Cubed Stuffing
- Preheat oven to 300°F (150°C). Spread bread cubes on a large baking sheet and bake for 25–30 minutes, stirring once, until dry and lightly golden. Let cool. Increase oven temp to 350°F (175°C) for baking the stuffing later. Transfer bread cubes to a large bowl.
- In a large skillet, melt butter over medium heat. Add onion and celery (and garlic, if using). Cook for about 8–10 minutes, until soft and fragrant. Stir in poultry seasoning, sage, rosemary, parsley, salt, and pepper.
- In a medium bowl, whisk the eggs until smooth, then add the chicken broth and whisk to combine. Pour the mixture evenly over the dried bread cubes, tossing gently until everything is well coated.
- Transfer the mixture into the prepared baking dish. Cover with foil and bake for 35 minutes, then remove the foil and continue baking for another 10–15 minutes, until the top is golden and the center is set. Drizzle the top with melted butter or more herbs, if desired. Enjoy!
Homemade Cubed Stuffing
Ingredients
- 12-14 cups bread cubes-dry, stale or toasted
- 1 cup (2 sticks) unsalted butter
- 1 yellow onion, diced
- 2 teaspoon garlic, minced
- 3 celery stalks, chopped
- 2-2 ½ cups chicken broth
- 2 eggs
- 3 tablespoon fresh sage, minced (or 2 teaspoon dried)
- 3 tablespoon fresh rosemary, minced (or 2 teaspoon dried)
- 3 tablespoon fresh parsley, minced (or 2 teaspoon dried)
- 1 teaspoon poultry seasoning
- salt, pepper to taste
Instructions
- Preheat oven to 300°F (150°C). Spread bread cubes on a large baking sheet and bake for 25–30 minutes, stirring once, until dry and lightly golden. Let cool.
- Increase oven temp to 350°F (175°C) for baking the stuffing later. Transfer bread cubes to a large bowl.
- In a large skillet, melt butter over medium heat. Add onion and celery (and garlic, if using). Cook for about 8–10 minutes, until soft and fragrant. Stir in poultry seasoning, sage, rosemary, parsley, salt, and pepper.
- In a medium bowl, whisk the eggs until smooth, then add the chicken broth and whisk to combine. Pour the mixture evenly over the dried bread cubes, tossing gently until everything is well coated.
- Transfer into the prepared baking dish. Cover with foil and bake for 35 minutes, then remove the foil and continue baking for another 10–15 minutes, until the top is golden and the center is set. Drizzle the top with melted butter or more herbs, if desired. Enjoy!
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