Food and Recipes Dish Stuffing And Dressing Classic Bread Dressing Recipe Be the first to rate & review! Step away from the boxed bread stuffing! This easy bread stuffing recipe has all of the classic flavors of the bread stuffing you love, but it's even better because it's made from scratch with good-quality sourdough bread, fresh parsley and thyme, and celery, leeks, and garlic for that unmistakable Thanksgiving Day aroma. Sourdough bread has a slightly tangy flavor and soft texture that works well in this dressing. Look for a fresh loaf of sourdough bread in your supermarket's bakery section and cut it into cubes. Let the cubes air-dry on your counter overnight before toasting them on a baking sheet in the oven. For the most flavor and moisture, combine the wet and dry ingredients thoroughly and let them sit in the baking dish for 15 minutes before you bake the stuffing so that the bread fully soaks up all of the delicious flavors. If you're crunched for time (and who isn't on Thanksgiving?) this stuffing recipe can easily be prepped several hours in advance too. Assemble the recipe and pour the mixture into the baking dish, then let it sit in the refrigerator until you're ready to bake. Although cornbread dressing reigns supreme in the South, this savory, homemade bread stuffing deserves a seat at your Thanksgiving table too. By Lisa Cericola Lisa Cericola Lisa Cericola has been on staff at Southern Living since 2015. As Deputy Editor, Lisa manages the food and travel departments and edits those sections of each issue, as well as digital content. Previously, she was the features editor at Food Network Magazine and has more than 15 years of experience writing, editing, and managing photo shoots for print and digital lifestyle brands. Southern Living's editorial guidelines Published on October 11, 2016 Print Rate It Share Share Tweet Pin Email Active Time: 22 mins Total Time: 1 hrs 22 mins Yield: Serves 8 (serving size: 1 1/4 cups) Ingredients 1 tablespoon olive oil 2 tablespoons unsalted butter 2 cups sliced celery (about 6 stalks) 3 leeks, white parts only, thinly sliced 3 garlic cloves, chopped 1 1/2 tablespoons chopped fresh thyme 1 1/2 teaspoons kosher salt 1 teaspoon black pepper 2 cups reduced-sodium chicken broth, divided 9 cups cubed sourdough bread (about 16 oz.), toasted 1/4 cup (2 oz.) melted unsalted butter 3 large eggs, lightly beaten 1 tablespoon chopped fresh flat-leaf parsley Directions Preheat oven to 375°F. Heat oil and 2 tablespoons butter in a large nonstick skillet over high until butter melts. Stir in celery and leeks; cook, stirring occasionally, until tender, about 5 minutes. Add garlic; cook, stirring, 1 minute. Add thyme, salt, pepper, and 1/2 cup of the broth; cook, stirring, 1 minute. Combine celery mixture and bread cubes in a large bowl. Add melted butter, eggs, and remaining 1 1/2 cups broth; stir to combine. Spoon mixture into a lightly greased 11- x 7-inch baking dish; let stand 15 minutes. Bake in preheated oven until golden brown, 40 to 45 minutes. Sprinkle with parsley. Rate it Print