Classic Stuffing Recipe for 9x13 Pan Perfect for Holidays

Stuffing is a staple side dish for holiday meals and family gatherings, offering comforting flavors and a satisfying texture. This classic stuffing recipe baked in a 9×13-inch pan is easy to prepare, flavorful, and perfectly crispy on top, making it an ideal addition to your festive table or weeknight dinner. It combines bread, herbs, vegetables, and broth for a moist yet crunchy dish that everyone will love.

Ingredients

1 loaf (16 oz) of day-old bread, cubed (preferably French bread or Italian bread)
1 cup unsalted butter (about 2 sticks)
1 large onion, finely chopped
3 celery stalks, chopped
3 cloves garlic, minced
1/4 cup fresh parsley, chopped
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 for vegetarian)
2 large eggs, beaten
Optional: 1/2 cup cooked sausage, cranberries, or chopped nuts for added flavor

Instructions

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
Place the bread cubes in a large mixing bowl. If using fresh bread, toast it lightly in the oven for 10 minutes to dry it out, which helps it absorb flavors better.
In a large skillet, melt the butter over medium heat. Add the chopped onion and celery, cooking until they are soft and translucent, about 8-10 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.

Add the cooked vegetables to the bread cubes. Stir in the chopped parsley, sage, thyme, rosemary, salt, and pepper. Mix well to evenly distribute the herbs and seasonings.
In a separate bowl, whisk together the chicken broth and beaten eggs. Pour this mixture over the bread and vegetable mixture, tossing gently to combine. The bread should be moist but not soggy; add more broth if needed.
If desired, fold in cooked sausage, cranberries, or nuts for extra flavor and texture.

Transfer the mixture to the prepared 9×13 dish, spreading evenly. Cover loosely with aluminum foil.
Bake in the preheated oven for 30 minutes. Remove the foil and continue baking for an additional 15-20 minutes, or until the top is golden brown and crispy.
Remove from oven and let it rest for 5 minutes before serving. This helps the flavors meld and makes it easier to serve.

Tips

Use day-old bread or toast fresh bread slices to dry them out. Stale bread absorbs flavors better and prevents the stuffing from becoming mushy.
Adjust the herbs to your taste or try fresh herbs for a more vibrant flavor—use about triple the amount if substituting fresh herbs.
If you prefer a vegetarian version, substitute chicken broth with vegetable broth and skip the sausage.

For extra crispy edges, increase the oven temperature slightly for the last 5 minutes or broil on low for 1-2 minutes, watching carefully to prevent burning.

Serving Suggestions

Serve this stuffing alongside roasted turkey, chicken, or ham for a traditional holiday meal. It also pairs well with roasted vegetables or a fresh green salad for a lighter option. For a hearty dinner, spoon it over mashed potatoes or serve as a side to grilled meats.

Variations

Customize your stuffing by adding different ingredients. Mix in sautéed mushrooms, cooked bacon, or chopped apples for a sweet and savory twist. You can also swap out the bread for cornbread or gluten-free bread for dietary needs. For a spicy kick, add red pepper flakes or chopped jalapeños.

Storage and Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover the dish with foil and bake at 350°F (175°C) for about 15-20 minutes, or until heated through. For quicker reheating, microwave individual portions on high for 1-2 minutes, checking for even heating. The stuffing can also be frozen for up to 2 months; thaw overnight in the fridge and reheat as described.

Frequently Asked Questions

Can I make 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. Add a few extra minutes to the baking time to ensure it’s heated through.

Is it necessary to use stale bread?

Stale or dried-out bread is preferred because it absorbs the liquids better without becoming soggy. However, fresh bread can be toasted lightly to achieve a similar effect.

Can I freeze stuffing?

Yes, assemble and bake the stuffing, then let it cool completely. Wrap tightly in foil or store in an airtight container and freeze for up to 2 months. Thaw in the refrigerator overnight and reheat thoroughly before serving.

How do I make my stuffing crispy on top?

Remove the foil during the last 15-20 minutes of baking to allow the top to crisp up. You can also broil it on low for 1-2 minutes, but watch carefully to prevent burning.

What are good substitutions for chicken broth?

Vegetable broth works well for a vegetarian version. You can also use water with added herbs and seasonings, though the flavor may be less rich.

Can I add other vegetables?

Absolutely. Carrots, mushrooms, bell peppers, or chopped spinach can be sautéed and incorporated into the mixture for additional flavor and nutrition.

This classic stuffing recipe is versatile, easy to prepare, and sure to be a hit at your next gathering. Its combination of herbs, vegetables, and bread creates a flavorful, moist dish with a satisfying crispy top—perfect for any occasion.

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Classic Stuffing Recipe for 9×13 Pan Perfect for Holidays