All it took was the smell. Aromatic herbs mingling with butter and chicken, drifting through the hallways on a Sunday morning—that’s how you knew stuffing was in the oven. Chicken stuffing wasn’t just a side dish in our house. It was a symbol. Of togetherness, of holidays when the kitchen was filled with laughter, of moments when the world slowed down around a dining table. This baked chicken stuffing recipe is the one my grandmother made every Thanksgiving and many cozy weeknights in between. It’s warm, hearty, and tastes like home wrapped in a casserole dish.
Why This Recipe Works
- Built on Generations of Love: This recipe has roots in old-fashioned family cooking, where leftover bread, pantry staples, and chicken became something greater than the sum of its parts.
- Hearty and Comforting: Baked until golden on top and moist in the center, this stuffing is packed with savory chicken, soft onions, buttery celery, and fragrant herbs—every spoonful is a cozy hug.
- Perfect for Holidays and Weeknights: Whether it’s part of a Thanksgiving spread or a one-dish family meal, it adapts to the occasion and feeds a hungry table beautifully.
- Flexible and Forgiving: This recipe welcomes tweaks. Add eggs, skip them, use fresh herbs or dried—no matter what, it’s going to taste like a cherished memory.
- No Fuss Baking: Just toss it in the oven and let that golden crust form while the inside stays rich, soft, and packed with flavor.
Ingredients
- 6 cups day-old bread, cut into 1-inch cubes (white or French bread works best)
- 2 cups cooked chicken, shredded or chopped
- 1 small yellow onion, diced
- 2 celery stalks, finely chopped
- ½ cup unsalted butter
- 2 cups low-sodium chicken broth (plus more as needed)
- 1 tsp poultry seasoning
- ½ tsp dried sage
- ½ tsp dried thyme
- ½ tsp salt
- ½ tsp black pepper
- 2 large eggs (optional, for binding)
- Fresh parsley for garnish
Equipment Needed
- Large mixing bowl
- Skillet
- 9×13-inch baking dish
- Aluminum foil
- Measuring cups and spoons
- Large spoon or spatula
- Cutting board and knife
Instructions
Step 1: Toast the Bread with Intention
Spread the bread cubes out on a baking sheet and let them dry out overnight or bake in a 300°F oven for about 10–15 minutes until just crisp and golden. This step gives the stuffing its structure—dry bread absorbs the broth without turning to mush. Tip: Don’t skip this even if your bread feels a little stale. The drier it is, the better it soaks up all the deliciousness without getting soggy.
Step 2: Sauté the Aromatics with Butter and Heart
In a large skillet, melt the butter over medium heat. Add the diced onion and celery, and cook until they’re soft and translucent, about 8–10 minutes. The smell alone will take you back—like standing on a step stool beside Grandma, watching her stir with a wooden spoon worn soft by years of meals. Stir in the poultry seasoning, sage, thyme, salt, and pepper. Let the herbs toast slightly in the butter for full flavor impact.
Step 3: Build the Bowl of Memories
In a large mixing bowl, combine the toasted bread cubes, sautéed vegetables, and the cooked chicken. Stir gently to mix everything together—this is where it starts to look like the stuffing you remember from childhood. Slowly pour in the chicken broth, stirring as you go, until the bread is well-moistened but not soggy. Add the eggs now if you want a firmer, more cohesive texture once baked. Tip: Start with 2 cups of broth and add more if the bread still feels dry after mixing.
Step 4: Transfer to the Baking Dish
Preheat your oven to 350°F. Grease a 9×13-inch baking dish and pour in the stuffing mixture. Spread it evenly and press it down just a little—not packed tight, just enough to help it hold together. Cover with foil and bake for 30 minutes to let the flavors meld and the interior set.
Step 5: Bake Until Golden and Glorious
After 30 minutes, remove the foil and bake for another 15–20 minutes until the top is beautifully golden and slightly crisp. That golden crust is everything—it’s what keeps the soft center grounded in texture and gives each bite a touch of crunch. Tip: If you like your stuffing extra crispy on top, you can turn on the broiler for the last 2–3 minutes, but watch it closely so it doesn’t burn.
Step 6: Let It Rest and Serve Warm
Let the stuffing rest for 5–10 minutes after coming out of the oven. The aroma at this point is pure nostalgia—savory, herbaceous, buttery, and brimming with love. Garnish with a little fresh parsley if desired, and serve warm as a side or main dish. This is the kind of recipe that makes people go back for seconds and lean back in their chairs smiling.
Tips and Tricks
Use Leftover Chicken
Roast chicken from the night before? Perfect. Even shredded rotisserie chicken works wonders here. It’s a smart, delicious way to make something new from leftovers that’s still packed with heart.
Adjust the Broth Based on Bread Type
Heavier, crusty breads may need more broth, while softer white bread might need less. Add the liquid gradually and feel the texture with your hands or spoon—it should feel like a damp sponge, not dripping wet.
Make It Ahead
You can prepare the stuffing up to a day in advance. Assemble everything, cover tightly, and refrigerate. Just bring to room temperature before baking or add a few extra minutes to your baking time.
Go Egg-Free
Eggs help bind the stuffing together but aren’t required. For a looser, more spoonable texture (like my grandmother used to make), skip them entirely.
Swap In Fresh Herbs
If you have fresh thyme, sage, or parsley on hand, feel free to substitute them for the dried versions. Just triple the amount, since fresh herbs are milder by volume.
Recipe Variations
- Cornbread Chicken Stuffing: Use half cornbread, half regular bread cubes for a Southern twist that’s rich, sweet, and savory all at once.
- Mushroom and Chicken Stuffing: Add 1 cup sautéed mushrooms to the mix for earthy depth.
- Cheesy Chicken Stuffing: Stir in ½ cup shredded cheddar or mozzarella for a melty, gooey variation your kids will love.
- Cranberry Walnut Stuffing: Fold in ½ cup dried cranberries and ¼ cup chopped toasted walnuts for a holiday-ready flavor combo.
- Spicy Herb Stuffing: Add a pinch of crushed red pepper and a handful of chopped fresh parsley and chives for a bolder, herby bite.
Frequently Asked Questions
Can I use store-bought stuffing mix for this recipe?
Yes! If you’re short on time, you can substitute the bread cubes with a plain stuffing mix. Just omit added salt if the mix is already seasoned. The result will still be warm, comforting, and delicious.
Can I freeze leftover chicken stuffing?
Absolutely. Let it cool completely, then wrap tightly or store in an airtight container for up to 3 months. Reheat in the oven at 350°F covered with foil until warmed through, adding a splash of broth to moisten if needed.
Is this stuffing good as a main dish?
Yes—especially when you include the chicken. It turns this traditional side into a one-dish meal that’s hearty and satisfying enough to serve on its own with a side of veggies or a salad.
What kind of bread works best?
Day-old white sandwich bread, French bread, or Italian loaf all work well. Avoid overly soft or sweet breads like brioche, which may not hold up well in the oven.
Can I make it vegetarian?
Certainly. Skip the chicken and use vegetable broth instead of chicken broth. You can also add sautéed mushrooms or diced roasted squash to keep it hearty.
Summary
Chicken stuffing isn’t just about food—it’s about the memories it holds. The scent of sage in the kitchen, the golden top cracking under your spoon, the quiet joy of watching your family reach for more. Whether it’s a holiday table or just a Tuesday dinner, this baked chicken stuffing brings back the warmth of home, one nostalgic bite at a time.
Old-Fashioned Chicken Stuffing Just Like Grandma Made
Course: Cooking4
servings20
minutes45
minutes300
kcalIngredients
6 cups day-old bread cubes
2 cups cooked chicken, shredded
1 small onion, diced
2 celery stalks, chopped
½ cup butter
2 cups chicken broth
1 tsp poultry seasoning
½ tsp sage
½ tsp thyme
½ tsp salt
½ tsp pepper
2 eggs (optional)
Fresh parsley
Directions
- Dry bread cubes overnight or bake at 300°F for 10–15 mins.
- Sauté onion and celery in butter until soft. Stir in herbs, salt, pepper.
- In large bowl, mix bread cubes, chicken, sautéed veg.
- Add broth gradually, stir. Mix in eggs if using.
- Transfer to greased 9×13 dish. Cover with foil.
- Bake at 350°F for 30 mins, then uncover and bake 15–20 mins until golden.
- Rest 5–10 mins before serving.
Joseph Hudson has been raising chickens for over 15 years. In 2018, he completed the Agriculture & Natural Resources program at Mt. San Antonio College. He currently raises over 1400 chickens on his 7.5-hectare farm. He keeps sharing his experience on raising healthy and happy chickens on Chicken Scratch The Foundry.
