French Bread Stuffing

French bread makes a noticeably different stuffing. The thick crust toasts up crisp on the outside while the soft interior stays tender in the center, giving you that contrast of textures that a standard sandwich loaf just does not deliver.

Once you dry it down and bake it with butter, celery, onion, and a classic mix of poultry seasoning, rosemary, and thyme, the result is a stuffing that holds its structure on the plate instead of turning to mush. French bread works better here than softer breads because it absorbs the broth and egg mixture without falling apart.

Ingredients

• 2 loaves (1 lb each) French bread, cut into 1-inch cubes
• 1½ cups unsalted butter, cubed
• 1 cup celery, diced
• 1 cup yellow onion, diced
• 1½ cups low-sodium chicken broth
• 2 eggs
• Seasonings: 2¼ tsp salt, 1 tsp ground black pepper, 1 tsp poultry seasoning, 1 tsp dried rosemary leaves, 1 tsp ground thyme.

Make-ahead tip: Cut the bread into 1-inch cubes and spread them on rimmed baking sheets the night before. Let them air-dry overnight, then stir them the following morning for even drying.

If you have the time, two days of drying gives you the best texture. The cubes should be firm and dry on the outside with just a little give in the center. Sourdough is the most practical substitute if French bread is unavailable; its sturdy crumb absorbs broth without going soggy.

Required Equipment

• Two rimmed baking sheets
• Large mixing bowl
• Large skillet
• 9×13 baking dish
• Nonstick cooking spray

How to Make French Bread Stuffing

Preheat your oven to 350°F. Grease the 9×13 baking dish with nonstick cooking spray and set it aside.

Place the dried bread cubes in a large mixing bowl.

In a large skillet, melt the butter over medium-high heat. Add the diced celery and onion. Cook, stirring often, until tender, about 6 to 8 minutes.

Remove the skillet from heat and pour the celery and onion mixture over the bread cubes. Toss to coat evenly.

Add salt, pepper, poultry seasoning, rosemary, thyme, chicken broth, and beaten eggs to the bowl. Mix thoroughly until the bread is evenly moistened.

Transfer the mixture into the prepared baking dish and press gently to pack it evenly.

Bake for 30 to 35 minutes until hot and browned on top. If the top begins to brown too quickly, cover loosely with foil and remove it for the last 5 minutes.

Let it cool slightly before serving.

The finished stuffing should be golden and crisp on top with a tender center that holds its shape when scooped. It should not be hard all the way through. If you prefer smaller bites, cut the bread into pieces slightly smaller than 1 inch before drying.

Storage Tips

This stuffing is best served the day it is made. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, warm it in a preheated oven until heated through. Keep in mind that once refrigerated, the crisp top will soften and will not fully recover.

If you want to mix it up, the Sausage and Cranberry Stuffing and Homemade Sausage Stuffing are both worth trying, and while they sound the same, they are anything but!