Easy Cube Stuffing is the simplest side for Thanksgiving dinner. Made with comforting flavors from rosemary, sage, thyme, and chicken broth.
We all know Thanksgiving just isn’t complete without a tasty stuffing. This Side Dish Recipe is the perfect easy, hearty stuffing to pair with your turkey and other traditional holiday dishes!
EASY CUBE STUFFING
This Bread Stuffing is the way to go for a quick and easy Thanksgiving Stuffing that you can toss together. Making stuffing from scratch is easy enough when the recipe is this straightforward. The total time to make this simple stuffing is just 45 minutes and most of that is oven time.
Stuffing might just be the most popular Thanksgiving side dish. No, Mashed Potatoes. Or maybe Cranberry Sauce. It’s too hard to choose because they’re all so good! However, Thanksgiving Stuffing is definitely up there.
The minimal ingredients and easy directions make Easy Cube Stuffing a real life-saver on a busy Thanksgiving Day. You can even make homemade Stuffing ahead of time and have it waiting in the fridge while you prep the rest of Thanksgiving Dinner. Another option is making Slow Cooker Stuffing early in the morning and having it cook throughout the day.
MORE SIDE RECIPES
Ultimate Slow Cooker Mashed Potatoes
Perfectly Easy Dinner Rolls
Cranberry Relish
Roasted Green Beans
TIPS FOR MAKING EASY CUBE STUFFING
- Prep time: Start your recipe by setting your oven to 350 degrees and prepping your casserole dish with non-stick cooking spray. That way they’re both ready to go as soon as the ingredients are prepped. You’ll also want to chop the onion and celery.
- Sear: Add 4 tablespoons of butter to a large skillet on medium-high heat. Tilt the pan so the butter coats the bottom, then add the onion and celery. Cook the onion mixture until it’s translucent. Add in the seasonings and stir until it’s coated.
- Bread stuffing: Add the bread cubes and vegetable mixture to a large bowl and toss them together.
- Liquid ingredients: Melt the remaining butter in the microwave, then pour it into a medium bowl. Add the chicken broth and eggs, and whisk the liquid together. Pour the egg mixture over the bread. Toss all the ingredients together so they’re nicely coated and moistened. The bread stuffing should soak up the liquid as it bakes for extra flavorful stuffing.
- Cooking time: Pour the Easy Cubed Stuffing into your prepared pan and bake for 30-35 minutes. It’s done cooking when the bread is lightly toasted and golden brown on top.
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FREQUENTLY ASKED QUESTIONS
Instead of a stuffing mixture, you can make your own bread cubes for stuffing using your favorite bread. Try French bread, Italian bread, sourdough, wheat sandwich bread, white bread, or gluten-free bread broken into cubes. You can also make cornbread stuffing using Classic Cornbread.
For some extra stuffing seasoning, try fresh herbs like fresh parsley and fresh chives. You could also mix in some poultry seasoning, Italian seasoning, paprika, or oregano.
Instead of chicken broth you can try using vegetable broth, turkey stock, or beef stock.
To make this stuffing vegetarian or vegan you’ll have to first replace the chicken broth with vegetable broth. Then to make it fully vegan, use vegan butter and an egg replacement. Flax eggs make or mashed avocado make good egg replacements.
SLOW COOKER EASY CUBE STUFFING
- To make crock pot stuffing, start the recipe out exactly the same by prepping the onion mixture.
- Once the vegetables are ready, combine them with your cubes for stuffing.
- Whisk together the egg mixture and pour it over the stuffing.
- Toss everything together then put it in the slow cooker.
- Cook the crock pot stuffing on low for 4 to 5 hours. Then uncover the stuffing and cook on high for 30 minutes before serving.
HOLIDAY MAIN DISHES
Slow Cooker Thanksgiving Dinner (for 2!)
Roasted Turkey Breast
Roast Turkey
Baked Ham (with Brown Sugar Glaze)
HOW TO STORE EASY CUBE STUFFING
- Serve: To keep classic stuffing fresh, don’t leave it at room temperature for more than 2 hours.
- Store: To store Easy Cube Stuffing in the fridge cover it tightly in plastic wrap or tin foil, or put it in an airtight container. It will stay good for 3-4 days.
- Freeze: You can also freeze leftover stuffing. The Bread Stuffing will only keep well in the freezer for about 1 month.
Ingredients
- 1/2 cup unsalted butter , divided
- 4 stalks celery , finely chopped
- 1/2 yellow onion , finely chopped
- 1 teaspoon kosher salt
- 1 teaspoon rubbed sage
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1/2 teaspoon coarse ground black pepper
- 21 ounces cube stuffing
- 3 cups chicken broth
- 2 large eggs
Instructions
- Preheat oven to 350 degrees and spray a 9×13 baking dish with vegetable oil spray.
- Add 4 tablespoons unsalted butter to a large skillet on medium heat.
- Add in the celery and onions, cook for 6-8 minutes until translucent.
- Add in the salt, sage, rosemary, thyme, and black pepper and stir.
- To a large bowl add the cube stuffing, vegetable mixture, and toss.
- Melt the remaining 4 tablespoons of unsalted butter.
- In a second bowl whisk together chicken broth, eggs, and add in melted butter.
- Pour the mixture over the bowl and toss gently to moisten the bread cubes.
- Pour the mixture into your baking dish and bake, uncovered, for 30-35 minutes until golden brown.
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This looks delicious but I have a couple of questions. Dry bread cubes – does that (1) mean unseasoned bag stuffing cubes (the hard kind) or unseasoned (2)soft bread cubes and if so do you toast them. I have a big roast chicken I want to make this with.
PS – all your recipes look great and I’ve tried some already.
Wow! This is amost exactly the way my mom taught me to make stuffing when I was a kid. This is the first time I’ve ever found a stuffing recipe so close to my family recipe.
We don’t use the eggs or black pepper, otherwise its the same. (We stuff ours in the bird, and my mom’s allergic to black pepper.)