11x7 Stuffing Recipe for Perfect Holiday Side Dish

Stuffing is a classic side dish that brings warmth and comfort to any holiday table. This 11×7 stuffing recipe is designed to be easy to prepare, bake evenly, and deliver a flavorful, moist result every time. Its balanced mix of bread, herbs, and vegetables makes it a versatile choice that pairs well with turkey, chicken, or even as a standalone vegetarian dish.

Ingredients

1 loaf (about 14 ounces) day-old bread, cubed
1 cup unsalted butter (2 sticks)
1 large onion, finely chopped
3 celery stalks, chopped
1 large carrot, grated (optional, for added sweetness)
2 teaspoons dried sage
1 teaspoon dried thyme
1 teaspoon dried rosemary, crushed
1/2 teaspoon black pepper
1 teaspoon salt (adjust to taste)
2 cups chicken broth or vegetable broth
2 large eggs, beaten
Optional: ½ cup chopped fresh parsley
Optional: ½ cup chopped cooked sausage or cooked bacon bits

Instructions

Preheat your oven to 350°F (175°C). Grease a 11×7-inch baking dish with butter or non-stick spray.

Spread the cubed bread on a baking sheet and toast in the oven for about 10 minutes, stirring halfway through, until lightly golden. This helps dry out the bread for better absorption.
While the bread toasts, melt the butter in a large skillet over medium heat. Add the chopped onion and celery, sautéing until softened and fragrant, about 8-10 minutes. If using, add the grated carrot during the last 2 minutes.
Stir in the dried herbs (sage, thyme, rosemary), salt, and pepper. Cook for another minute to release their aroma.

In a large mixing bowl, combine the toasted bread cubes with the sautéed vegetable mixture. If desired, add chopped cooked sausage or bacon bits at this stage.
Pour in the chicken or vegetable broth and add the beaten eggs. Gently toss everything together until the bread is evenly coated and moist but not soggy.
Transfer the mixture to the prepared baking dish, spreading it out evenly. Cover loosely with foil.

Bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the top is golden brown and crispy.
Remove from oven and let sit for 5 minutes before serving. Garnish with chopped fresh parsley if desired.

Tips

Use day-old bread or lightly toasted bread to prevent sogginess. Fresh bread may turn too soft when baked.

For a gluten-free version, substitute the bread with gluten-free bread or cornbread cubes.
If you prefer a vegetarian stuffing, omit the sausage or bacon and use vegetable broth. Add extra herbs or roasted vegetables for flavor.
To make ahead, assemble the stuffing and refrigerate it overnight. Bake it covered, then uncover for the last 10 minutes for a crispy top.

Serving Suggestions

This stuffing pairs beautifully with roasted turkey, chicken, or ham. It also works well as a hearty side for vegetarian mains or as a standalone comfort dish. Consider serving alongside cranberry sauce, roasted vegetables, or a fresh green salad for a complete meal.

Variations

Wild Rice Stuffing: Replace half of the bread cubes with cooked wild rice for added texture and flavor.
Apple and Cranberry: Add diced apples and dried cranberries to the mixture for a sweet and tart twist.

Spicy Kick: Incorporate chopped jalapeños or red pepper flakes for those who like a bit of heat.
Vegan Version: Use vegan butter, vegetable broth, and omit eggs; add sautéed mushrooms and nuts for richness.

Storage and Reheating

Leftover stuffing can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, transfer to an oven-safe dish, cover with foil, and bake at 350°F (175°C) for about 15-20 minutes until heated through. For a crispy top, uncover during the last 5 minutes of reheating. You can also reheat individual portions in the microwave for 1-2 minutes, but the oven method preserves the texture better.

Frequently Asked Questions

Can I prepare this stuffing ahead of time?

Yes, you can assemble the stuffing a day in advance. Store it covered in the refrigerator and bake it when ready. Just add a few extra minutes to the baking time if it’s cold from the fridge.

Is it better to use fresh or stale bread?

Stale or day-old bread is ideal because it absorbs liquids better without becoming mushy. Fresh bread can be used if lightly toasted beforehand to dry it out.

How do I make this stuffing gluten-free?

Replace the bread with gluten-free bread or cornbread cubes. Ensure all other ingredients, like broth and seasonings, are gluten-free. The texture may vary slightly, but it will still be delicious.

Can I add other vegetables to the stuffing?

Absolutely! Carrots, mushrooms, bell peppers, or cooked squash can be added for more flavor and nutrition. Just sauté tougher vegetables before mixing to ensure they cook evenly.

What’s the best way to get a crispy top?

Remove the foil during the last 10-15 minutes of baking to allow the top to brown and crisp up. You can also broil it for 1-2 minutes, but watch carefully to prevent burning.

Can I freeze leftovers?

Yes, store cooled leftovers in airtight containers and freeze for up to 2 months. Reheat thoroughly in the oven from frozen or after thawing overnight in the refrigerator.

11×7 Stuffing Recipe for Perfect Holiday Side Dish