This stuffing with French Bread is made entirely from scratch. From the homemade bread cubes to the buttery herb mix, it’s a flavorful holiday classic.
Table of Contents
French Bread Stuffing
I’ve made plenty of stuffing recipes over the years, from cornbread to sausage, and everything in between. But this French Bread Stuffing wins every time. What makes it special (and budget-friendly!) is that it starts with a homemade loaf of French bread.
Making your own bread sets this recipe apart from others. It gives the perfect texture: crispy on top, soft and buttery inside. It’s made with simple, affordable ingredients that make every bite taste even better. Once you make this homemade stuffing recipe, you’ll never buy the boxed stuff again. It will become a new family favorite on your holiday table year after year.
Tips for Success
Make the bread a few days before making the stuffing. Stale bread works better for this recipe.
Save time later by prepping the ingredients ahead of time. Chop onions, celery, and carrots, ahead of time, then freeze them in labeled bags. On cooking day, just toss them straight into the pan. This saves crucial time on holidays like Thanksgiving and Christmas.
Ingredients & Estimated Cost:
Here are the simple ingredients you need to make this stuffing, along with a few substitution recommendations.
- French bread loaf (1 loaf – $1.43): You can use 3 (12 ounces) boxes or packages of stuffing mix.
- Butter (1 cup – $2.48): Use unsalted butter. Or reduce the added salt if you use salted butter.
- Celery (3 stalks – $1.68): Finely dice the celery for even cooking.
- Carrots (4 large – $1.24): Buy a bag of pre-grated carrots for a time-saving substitution.
- Onions (2 large – $1.58): I like using yellow onions for a sweet taste but you can also use white onions.
- Poultry seasoning (1 Tablespoon – $0.11): Substitute with equal parts of sage, thyme, and marjoram.
- Dried ground sage (1 teaspoon – $0.04): Just a little bit adds an earthy flavor to the stuffing.
- Chicken broth (4 cups – $1.33): Vegetable broth or turkey stock will also work.
- Salt (1 teaspoon – $0.01): Sea salt or kosher salt are fine.
The recipe cost is calculated based on the amounts needed and will vary depending on fluctuating grocery costs.
How To Make Homemade Stuffing
Dry out the bread cubes, saute the veggies, mix, and bake. Let me show you how.
- Dry out the bread cubes in the oven.
- Mix in the seasoning and broth.
- Stir in the seasonings and broth.
- Put the stuffing in a 9×13 casserole dish.
- Cover with foil and bake at 350 degrees for one hour.
- Then, uncover and bake for 30 minutes more.
French Bread Stuffing
Recipe Cost 10.45 Serving Cost 0.87Equipment
- cutting board
- chef's knife
- large skillet
- baking sheet
- extra-large mixing bowl
- deep 9×13-inch baking dish
Ingredients
- 1 large french bread loaf cubed into ½-inch pieces
- 1 cup butter
- 8 medium celery stalks chopped
- 4 large carrots peeled and grated
- 2 large onions chopped
- 1 Tablespoon poultry seasoning
- 1 teaspoon dried ground sage
- 1 teaspoon salt
- 4 cups chicken broth
Instructions
PREP OVEN AND BAKING DISH:
- Move the oven rack to the middle position and preheat to 325 degrees F.
- Lightly grease a deep (at least 3 inches) 9×13-inch pan with nonstick cooking spray; set aside.
DRY OUT FRENCH BREAD CUBES:
- Place the bread cubes on a rimmed baking sheet and dry out for 25 minutes (this will dry out the bread cubes so that they will absorb the stuffing liquid).
- Once you take the cubes out of the oven, increase the oven temperature to 350 degrees F.
SAUTE AROMATICS:
- While the bread dries out in the oven, melt butter in a large skillet over medium heat. Add celery, carrots, and onions and saute until onions are translucent and beginning to brown around the edges, about 8-10 minutes.
MIX TOGETHER STUFFING:
- In an extra-large mixing bowl, add dried out bread cubes, sauteed vegetables, poultry seasoning, sage, salt, and broth. Mix until combined.
BAKE:
- Dump stuffing mixture into prepared 9×13 baking dish and make sure that the stuffing is in an even layer.
- Cover pan with foil and bake for 1 hour. Then, remove foil and bake for another 30 minutes.
- Cool for 10 minutes, and then serve.
Notes
Storage Tips
Serve: The stuffing can stay at room temperature for up to 2 hours before it needs to be placed into the refrigerator.
Store: Cover the pan with foil and store in the refrigerator for up to 3 days.
Freeze: If you want to freeze stuffing, it’s best to freeze it in smaller portions in airtight containers. The stuffing will keep for up to 3 months this way.
Reheat: Transfer the stuffing to an oven-safe pan and reheat in a 325 degree F oven for about 15 minutes, or until warmed through.
Nutrition
What to Serve with French Bread Stuffing
Here’s some help for planning your Thanksgiving menu this year. These are my tried-and-true favorite recipes to make year after year.
Amanda says
It’s hard to believe something like this French Bread Stuffing came from my kitchen.
Sara Welch says
I always love a good and frugal recipe! This will pair perfectly with our Thanksgiving dinner!
Jess Jankowski says
Woohoo! Hope you find some other recipes here you can use too!
Natalie says
Looks so delicious and perfect for upcoming Thanksgiving ♥
Jess Jankowski says
I will be making it for our Thanksgiving dinner for sure!
Heidy L. McCallum says
I love how budget-friendly yet delish this recipe was! It’s a keeper for sure. We loved it.
Jess Jankowski says
Awesome! Thank you for your feedback!
Whitney says
Love the cost and there’s nothing better than homemade stuffing!
Jess Jankowski says
It is a win-win for sure!
Jenni says
I made this for a friends-giving party we had, and it turned out so well! Everyone loved it and wanted seconds and thirds! I was hoping for leftovers, but every single bite was eaten!
Jess Jankowski says
That’s amazing! Thanks for sharing the love!
Katie says
This is simply a staple in our house. Pro tip: use the leftovers to make stuffing waffles! So good!
Jess Jankowski says
Stuffing waffles!? That just blew my mind!
Katie says
An absolute must at the Thanksgiving table, but pretty much anytime after that if you ask me! So good.
Jess Jankowski says
Totally agree!
Sandi G says
I love how you broke this down by cost…it definitely fits our budget
Jess Jankowski says
Thank you so much for your feedback. We have found it beneficial to know the price per meal. Definitely helps you work your budget!
Pam Greer says
I found my new favorite stuffing recipe! So good!! I use your variation to include apples and even my picky granddaughter loves it!
Jess Jankowski says
Woohoo!! That’s amazing! Thanks for sharing!
Sara Welch says
Always love a delicious dish that is light on the wallet! Looking forward to giving this a try!
Jess Jankowski says
Excited for you to try it! Let us know after you make it!
Haley D. Williams says
Definitely making this again! It helps to make it a day before when you’re entertaining. Thanks for the great recipe!
Jess Jankowski says
Great tip! Glad you enjoyed it!
Patty at Spoonabilities says
Stuffing is definitely my favorite Thanksgiving side dish (for me it’s the MAIN dish)! Can’t wait to try this recipe!!!
Tisha says
Love a good stuffing recipe. This is so perfect with the holiday season around the corner!
Anita says
This is so easy. And yup, Thanksgiving without stuffing is just sad. Gotta have those stuffing. Is it weird that I dig the stuffing more than the turkey? 😉
Jess Jankowski says
I’m right there with you!