Old-Fashioned Bread Stuffing with Homemade Gravy — The Kind That Tastes Like Mom Used to Make
There is something quietly powerful about a dish that can transport someone straight back to their childhood kitchen. This classic bread stuffing topped with a silky homemade gravy is exactly that kind of recipe. Golden, herb-seasoned bread cubes baked until the edges are perfectly crisp, the inside soft and savory, all finished with a warm, peppery gravy poured generously over the top — it is pure comfort food in its most honest form.
This is the kind of dish that makes dinner guests go quiet for a moment before they start talking about their grandmothers. It is humble, hearty, and deeply satisfying. Whether you serve it as a side dish at a holiday table or as the star of a cozy weeknight dinner, it never fails to deliver that unmistakable feeling of home.
Ingredients
- 1 loaf of day-old white or sourdough bread, cut into 1-inch cubes (about 10 to 12 cups)
- 6 tablespoons unsalted butter, divided
- 1 large yellow onion, finely diced
- 4 stalks of celery, sliced
- 4 cloves garlic, minced
- 2 teaspoons dried thyme
- 1 teaspoon dried sage
- 1 teaspoon dried rosemary
- Salt and freshly ground black pepper, to taste
- 2 to 2½ cups chicken broth, warm
- 2 large eggs, lightly beaten
- 3 tablespoons fresh parsley, chopped (plus more for garnish)
For the Homemade Gravy
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 2 cups chicken broth
- ½ cup whole milk or heavy cream
- Salt and black pepper, to taste
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
Method
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