Side Dishes
Martha Stewart's simple stuffing recipe delivers the perfect balance of herb-infused crispy edges and soft, flavorful centers—a classic side that elevates any holiday table. This method transforms basic ingredients into something restaurant-quality, with a foolproof technique that even beginners can master.
The secret lies in properly drying the bread and sautéing the aromatics until they release their full flavor potential.
What makes this recipe truly special is its versatility and approachability. You don’t need specialty ingredients—just a few pantry staples and about 45 minutes of hands-on time. The bread mixture gets enriched with herbs, butter, and broth, then baked until golden and crispy on the edges while staying tender inside.
It’s the kind of dish that tastes even better the next day, making it perfect for meal prep.
By following this method, you’ll achieve stuffing with a rich, savory depth that pairs beautifully with roasted turkey, ham, or even as a standalone vegetarian dish.
The crispy edges add texture contrast, while the soft centers soak up every flavorful bite. This is the stuffing Martha Stewart herself would serve—simple yet impressive.
Ready to make a crowd-pleaser that’s just as good reheated? Let’s get started with the ingredients and step-by-step instructions that guarantee perfect results every time.
Ingredients for martha stewart simple stuffing
Pantry staples and fresh herbs transform simple bread into Martha's legendary stuffing.
| Ingredient | Amount | Notes |
|---|---|---|
| Day-Old Bread Cubes 🍞 | 8 cups | Crusts removed, dried in oven |
| Unsalted Butter 🧈 | ¾ cup | Cold, cubed for even distribution |
| Chicken Broth 💧 | 2 cups | Low-sodium preferred, homemade or high-quality |
| Large Eggs 🥚 | 2 whole | Room temperature for even binding |
| Yellow Onion 🧅 | 1 whole | Diced small, about 1 cup |
| Celery Stalks 🥕 | 4 whole | Diced small, about 1 cup |
| Garlic Cloves 🧄 | 4 cloves | Minced finely, aromatic powerhouse |
| Fresh Sage Leaves 🌿 | ½ cup | Chopped, vibrant green preferred |
| Fresh Thyme Leaves 🌿 | ¼ cup | Chopped, stems removed |
| Fresh Rosemary 🌿 | ¼ cup | Needles finely chopped, aromatic |
| Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Ground Black Pepper 🌶️ | 1 tsp | Freshly cracked for brightness |
| Parmesan Cheese 🧀 | ½ cup | Freshly grated, nutty depth |
The bread cubes are non-negotiable—day-old works best since it dries out perfectly. Sourdough or crusty French bread from the bakery section at Whole Foods or your local artisan bakery gives the best texture. If you're using fresh bread, spread the cubes on a baking sheet and dry them in a 200°F oven for 15-20 minutes—this is what creates those crispy edges. The herbs? Fresh is absolutely essential—dried just won't cut it here. Grab them from the grocery store's produce section (look for vibrant green leaves, not wilted ones), or better yet, grow your own if you're feeling fancy. The Parmesan adds that rich, umami depth that makes this stuffing restaurant-quality.
No fresh sage? Dried sage works at one-third the amount, but honestly, it's not the same—skip it if you can't find fresh. Short on thyme? Fresh parsley at the same quantity gives a different but lovely flavor. The chicken broth can be store-bought (I always keep Swanson or Pacific Foods in my pantry), but homemade is where it's at if you've got time. Want to make this vegetarian? Swap the broth for vegetable broth plus a splash of white wine. The onions and celery should be diced uniformly—small, even pieces sauté faster and distribute flavor more evenly. Don't skip the garlic—it's the flavor glue that holds everything together.
This stuffing tastes even better the next day—make extra if you can. Store leftovers in an airtight container for up to 5 days in the fridge, or freeze portions for up to 3 months. To reheat, pop it in the oven at 350°F for 15-20 minutes until crispy again. I always make a double batch—one for the holiday meal and one to freeze for lazy weeknight dinners. The crispy edges get even crunchier when reheated, so don't be shy about making plenty.
Why You'll Love This Recipe
- No Chopping Chaos: I swear by using day-old bread cubes—no crusts, no fuss. The onions get diced while the butter melts, and suddenly, you’re done. Honestly, it’s the kind of recipe where you can sip wine and still finish before the turkey’s ready.
- Golden Crisp Magic: That butter-to-bread ratio? Chef’s kiss. The edges get perfectly crispy while the inside stays tender, thanks to the eggs binding it all together. One bite and you’ll forget stuffing can ever be dry or sad.
- Leftovers? No Problem: Make a double batch—it reheats like a dream. Toss it into a casserole, fry it up for croutons, or just pop it in the toaster. My kids beg for it even after Thanksgiving, and that’s saying something.
- Budget-Friendly Feast: You’re basically turning stale bread into treasure. Chicken broth adds depth without breaking the bank, and the onion keeps it flavorful. It’s the kind of recipe that makes me feel like I’m feeding a crowd without stressing my wallet.
Step-by-step instructions for Martha Stewart's simple stuffing recipe
Transform day-old bread into golden, herb-infused perfection with this foolproof method.
Prepare the Herb-Butter Base
In a large skillet over medium heat, melt the 0.75 cup unsalted butter until it foams but doesn't brown. Add the 1 whole yellow onion and 4 whole celery stalks, cooking for 8-10 minutes until softened and translucent. This foundational step builds flavor—don't rush it.
Add the 4 cloves garlic cloves, 0.5 cup fresh sage leaves, 0.25 cup fresh thyme leaves, and 0.25 cup fresh rosemary, stirring for 1-2 minutes until fragrant. Remove from heat immediately to preserve the herbs' vibrant colors and delicate aromas. Let this mixture cool slightly before proceeding.
Mix the Stuffing Components
In a large mixing bowl, combine the 8 cups day-old bread cubes with the cooled herb-butter mixture. Sprinkle evenly over the bread cubes the 1.5 tsp salt and 1 tsp ground black pepper, tossing gently to distribute. Add the 2 whole large eggs and toss again until the bread absorbs the liquid and the mixture holds together when pressed.
This is where the magic happens—room temperature eggs bind the bread without making it gummy. If the mixture seems dry, add 1 tablespoon chicken broth at a time until just moistened. The bread should hold its shape when scooped, but still crumble slightly—this ensures crispy edges and a tender interior.
Bake for Crispy Edges and Soft Centers
Preheat your oven to 375°F. Transfer the stuffing mixture to a 9x13-inch baking dish, pressing down gently to create an even surface. Pour the 2 cups chicken broth evenly over the top, then sprinkle the 0.5 cup parmesan cheese over everything. This cheese adds a nutty depth and helps create that coveted crispy crust.
Bake uncovered for 30-35 minutes until the top is deep golden brown and the edges are crispy. The center should still feel slightly soft when pressed—this is perfect. If the top browns too quickly, tent loosely with foil for the last 10 minutes to prevent over-browning while allowing the edges to crisp.
Rest and Serve Warm
Remove the stuffing from the oven and let it rest for 10 minutes before serving. This resting period allows the juices to redistribute, ensuring every bite is moist and flavorful. The exterior will firm up slightly, creating that ideal contrast between crispy edges and soft centers.
Serve immediately while still warm, cutting into generous squares. The aroma of fresh herbs and toasted bread will fill your kitchen—proof that simple ingredients, when handled with care, create something truly special. This stuffing delivers that perfect balance of texture and flavor Martha Stewart is known for.
Pro Tips For Making Martha Stewart Simple Stuffing
- TOAST THE BREAD: DESCRIPTION: Martha’s recipe calls for day-old bread, but I’ve learned the hard way that even stale bread needs a quick sear—2-3 minutes in a dry skillet over medium heat—before mixing. This step locks in moisture and gives that satisfying crunch without turning the stuffing into a soggy brick. (Yes, even if you’re impatient like me.)
- SWEAT THE ONION FIRST: DESCRIPTION: Don’t just chop and toss the onion into the butter. Cook it low and slow for 5-7 minutes until it’s soft and translucent, with just a hint of caramelization. This builds flavor that’ll carry through the whole dish—skipping it means your stuffing will taste flat, no matter how much broth you add.
- DON’T SKIP THE EGG: DESCRIPTION: The egg is the glue, but cracking it straight into the hot butter? That’s a recipe for scrambling. Beat it first in a separate bowl, then slowly drizzle it into the butter while stirring constantly. This keeps the texture light and binds the bread without turning it into a custard.
- BAKE IT COVERED, THEN UNCOVER: DESCRIPTION: The recipe might not say this, but cover the dish with foil for the first 20 minutes of baking to trap steam and help the center cook through. Then remove the foil and crank the oven to 425°F for the last 5-10 minutes—this gives you a crispy top without drying out the middle. (Your future self will thank you.)
Serving suggestions for leftovers
Classic Turkey Pairing
Stuffing and roasted turkey are a match made in holiday heaven. I always serve this recipe alongside a 12-14 pound turkey roasted to 165°F internal temperature, basted with butter and fresh herbs every 30 minutes.
The savory, herbaceous notes of the stuffing complement the turkey’s rich, juicy meat perfectly. For extra drama, stuff the turkey cavity with half the stuffing mixture before roasting, then bake the remaining half separately for serving. 🦃
Vegetarian Adaptations
This stuffing works beautifully as a vegetarian centerpiece. Swap the chicken broth for vegetable broth plus 2 tbsp white wine and add ½ cup diced mushrooms to the sautéed aromatics for an umami boost.
I also like to stir in ½ cup cooked quinoa for extra texture and protein. Serve with roasted portobello mushrooms or a hearty lentil stew for a satisfying meat-free meal. 🌱
Garnish Like a Pro
Elevate your presentation with simple yet effective garnishes. Sprinkle fresh parsley leaves over the top just before serving for a pop of color. For a luxurious touch, drizzle with truffle oil (just ½ tsp) or melt 1 tbsp butter and swirl it over the surface before baking.
A dusting of freshly cracked black pepper adds a final aromatic punch. 💫
Make-Ahead Magic
This stuffing tastes even better the next day, making it perfect for holiday prep. Assemble the mixture in your baking dish up to 24 hours ahead and refrigerate uncovered. When ready to bake, add the broth and parmesan, then bake as directed.
For freezer-friendly prep, bake the stuffing, cool completely, then wrap tightly in plastic wrap and foil. Reheat in the oven at 350°F for 15-20 minutes until crispy again. 📅
Side Dish Harmony
Pair this stuffing with complementary sides to round out your meal. A crisp green salad with arugula, apple slices, and walnuts balances the richness, while roasted root vegetables (carrots, parsnips, and sweet potatoes) add seasonal depth.
For a Southern-inspired spread, serve with collard greens and cornbread for a full, hearty experience. ✨
Leftovers Reinvented
Transform leftover stuffing into new dishes to minimize waste. Crumble it into a frittata with eggs and cheese for breakfast, or mix it into mashed potatoes for a savory twist.
For a cozy appetizer, shape the stuffing into small patties, bind with egg, and pan-fry until crispy. These creative uses keep the flavors fresh and exciting. 💡
Nutrition facts
Frequently asked questions
Can I use fresh bread instead of day-old bread?
Fresh bread won't work here—the moisture makes the stuffing gummy. To fix it, spread fresh cubes on a baking sheet and dry them in a 200°F oven for 15-20 minutes until completely crisp. This step is non-negotiable for that perfect crispy texture.
What if my stuffing turns out dry?
Dry stuffing usually means the bread absorbed too much liquid. Next time, add 1 tablespoon broth at a time while mixing, or reduce baking time by 5 minutes. For immediate fixes, sprinkle extra broth over the top before serving or cover with foil to retain moisture.
Can I make this stuffing in a smaller baking dish?
Yes, but adjust the baking time. Use a 9x9-inch dish and bake for 25-30 minutes instead of 30-35. The smaller surface area means faster browning—check edges at 20 minutes to prevent overcooking. For individual servings, try 6-inch ramekins baked at 350°F for 20-25 minutes.
How do I store leftovers to keep them crispy?
Cool completely, then store in an airtight container. For reheating, bake at 350°F for 15-20 minutes with 1-2 tablespoons broth sprinkled on top. The microwave kills crispiness—always oven-reheat for best results. Portion into single servings before freezing for easy grab-and-bake meals.
What's the secret to extra crispy edges?
Three keys: dry bread, hot oven, and parmesan cheese. The cheese creates a crispy crust, while preheating to 375°F ensures quick browning. For extra crunch, broil for 1-2 minutes at the end—watch closely to avoid burning!