Easy Cube Stuffing

10 Servings
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

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!

Classic Cube Stuffing in baking dish


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.

Classic Cube Stuffing ingredients in mixing bowl

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.

Classic Cube Stuffing in baking dish before cooking

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.



  • 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.
Classic Cube Stuffing in baking dish


Can I use fresh bread for Easy Cube Stuffing?

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.

What other seasonings can be used in this recipe?

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.

What kinds of broth can be used for bread stuffing?

Instead of chicken broth you can try using vegetable broth, turkey stock, or beef stock.

How can I made Vegetarian or Vegan Stuffing?

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.


  • 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.



  • 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.
Classic Cube Stuffing on plate with turkey and Brussels sprouts

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Easy Cube Stuffing

Easy Cube Stuffing is the simplest side for Thanksgiving dinner. Made with comforting flavors from rosemary, sage, thyme, and chicken broth.
Yield 10 Servings
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Side Dish
Cuisine American
Author Sabrina Snyder


  • 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


  • 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.



Calories: 210kcal | Carbohydrates: 14g | Protein: 4g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 62mg | Sodium: 804mg | Potassium: 164mg | Fiber: 2g | Sugar: 2g | Vitamin A: 596IU | Vitamin C: 6mg | Calcium: 41mg | Iron: 1mg
Cube Stuffing collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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  1. 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.

  2. 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.)