Make homemade stuffing croutons with a loaf of white bread, butter, and herbs — they're crispy throughout and full of classic stuffing flavor. A simple, budget-friendly make-ahead recipe for Thanksgiving or cozy weeknights (try adding them to your soup!).
If your family loves stuffing as much as mine does, you’ll want to keep a batch of these Stuffing Croutons on hand all season long. They’re buttery, seasoned, and crispy throughout — the kind of snack that disappears faster than you expect!
This dish starts with a humble loaf of store-bought white bread — the same kind my Grandma used for the Rollo church turkey dinner. I watched her prep the stuffing some years, sitting on the corner seat in her kitchen. She’d tear large pieces of fresh bread into bite-sized chunks while a medium onion and plenty of celery sizzled in butter on medium heat nearby.
Now, I’ve taken her spirit (and her from scratch cooking) and turned it into something simple: croutons that taste like stuffing! Whether you use them inside your favorite stuffing recipe, toss them into soup, or serve alongside roasted turkey, they deliver the best flavor of the holidays — any time of year.
Why This Recipe Works
- Crispy throughout: Every bite has that golden, toasty crunch that makes stuffing so irresistible.
- Budget-friendly: Skip the expensive store-bought bags — this version costs less and tastes better.
- Make-ahead friendly: Perfect for getting a head start on Thanksgiving meals or any busy weeknight.
- Versatile: Use them as a base for your favorite variety of stuffing, toss them on soups and salads, or just enjoy them as a snack (I won’t judge!).
Ready to turn these into a full Thanksgiving side? Try my Traditional Stuffing Recipe — it’s the perfect way to put these croutons to delicious use!
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🛒 Ingredients
You only need a loaf of grocery store white bread, butter, and pantry seasonings to make something that tastes like it came from Grandma’s kitchen.
- White Sandwich Bread: The base of the croutons. Store-bought white bread toasts up beautifully and gives that classic, nostalgic “stuffing bread” flavor we all know and love. Its soft texture dries out easily, which helps the seasonings soak in for the best flavor.
- Unsalted Butter: Adds rich, savory flavor and helps the bread toast evenly in the oven. Using unsalted butter lets you control the salt level.
- Olive Oil: Combines with butter to help the bread crisp without burning. It also adds a light drizzle of richness and keeps the croutons crunchy throughout.
- Poultry Seasoning: The heart of that comforting stuffing flavor — usually a blend of sage, thyme, marjoram, and rosemary. It brings that familiar “Thanksgiving” taste. When you know, you know.
- Garlic Powder & Onion Powder: Give a savory boost and round out the flavors without chopping any fresh ingredients. The onion powder complements the traditional celery and onion notes found in classic stuffing recipes.
- Dried Parsley: Adds a pop of color and mild herbal flavor. It also balances out the stronger dried herbs.
- Dried Thyme: A key herb in most stuffing blends — it brings an earthy, slightly minty undertone that pairs perfectly with poultry seasoning.
See recipe card below for specific quantities and ingredient list.
🥣 How to make homemade stuffing croutons
Note: Use a light hand when slicing the bread into cubes so it doesn’t compact or smush (that’s a very technical word, I know!).
- Step 1: Dry the bread:
Spread the bread cubes on two large baking sheets. Let them sit out overnight to dry, or bake at 250°F for 30–40 minutes, stirring halfway through, until crisp and lightly golden.
This step gives the stuffing bread the best flavor and helps it stay crispy throughout.
- Step 2: Mix the seasonings:
In a small bowl, whisk together the melted butter, a light drizzle of olive oil, and all the herbs and spices.
- Step 3: Coat the bread:
Add the dried bread cubes to a large mixing bowl and toss cubes gently with the butter mixture until evenly coated.
- Step 4: Bake to golden perfection:
Spread on the baking sheet in a single layer and bake at 350°F for 20–25 minutes, stirring halfway, until crisp and golden brown.
- Step 5: Cool completely:
Remove from the oven and cool before storing in an airtight container.
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Helpful tip: Use a serrated knife for neat cubes, or tear by hand like Grandma did for that rustic, homemade look.
📋 Variations
- Flavor swap: Want a more sage and onion-forward variety of stuffing? Add an extra ½ teaspoon dried sage and increase onion powder to 1 teaspoon.
- Fresh herbs bonus: Sprinkle in some finely chopped fresh parsley or sage before baking for the best flavor boost.
🍽 Serving Suggestions
These stuffing croutons make an incredible base for your next Thanksgiving stuffing . You can also toss them into soups for crunch, use them as a topping on green bean casserole, or even snack on them straight from the pan (come on, we’ve all done it).
For a full holiday spread, serve alongside roasted turkey, mashed potatoes, and cranberry sauce.
Farm Girl Tip
If your family doesn’t like the heel ends of the bread, toss those into a gallon-sized freezer bag as you go. When it’s full, you’ve got enough for your next stuffing recipe!
Storage
Store cooled croutons in an airtight container at room temperature for up to a week, or in the freezer for up to 3 months.
Make-Ahead & Storage Tips
This is one of those small steps that makes a big difference when you’re prepping Thanksgiving dinner.
Perfect prep: Getting these made ahead gives you a head start on Thanksgiving meals — one less dish to juggle when the turkey, eggs, and pies are competing for oven space!
You can make these croutons for stuffing up to 3 months ahead of time and freeze in a labeled gallon-sized bag. When ready to use, spread on a baking sheet and reheat at 325°F for an additional 10–20 minutes until crispy throughout.
FAQ
Absolutely! Swap in your favorite gluten-free loaf and follow the same directions.
Yes, but it needs to be dried first. Using stale or oven-dried bread ensures crispy, golden results that won’t get soggy once mixed into stuffing.
Tried these homemade stuffing croutons? I’d love to hear how they turned out! ⭐ Drop a star rating and a quick comment below—it not only helps others but totally makes my day. 😊🍽️
More Thanksgiving Recipes
Recipe
Homemade Stuffing Croutons
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Ingredients
- 1 loaf 20–24 ounces white sandwich bread, cut or torn into bite-sized pieces
- ¼ cup unsalted butter melted
- 1 Tablespoon olive oil
- 1 teaspoon poultry seasoning
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried parsley
- ¼ teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Dry the bread: Spread the bread cubes on two large baking sheets. Let them sit out overnight to dry, or bake at 250°F for 30–40 minutes, stirring halfway through, until crisp and lightly golden. (This step gives the stuffing bread the best flavor and helps it stay crispy throughout.)
- Mix the seasonings: In a small bowl, whisk together the melted butter, olive oil, poultry seasoning, garlic powder, onion powder, dried parsley, thyme, salt, and pepper.
- Coat the bread: Add the dried bread cubes to a large mixing bowl. Pour the butter mixture over top and toss gently to coat every piece.
- Bake to golden perfection: Spread the cubes in a single layer on the baking sheet. Bake at 350°F for 20–25 minutes, stirring halfway, until crisp and golden brown.
- Cool completely: Remove from the oven and cool before storing in an airtight container.
Notes
Nutrition
This Farm Girl Cooks is not a dietician or nutritionist, and any nutritional information shared is an estimate. Calories and other nutritional values vary depending on which brands were used.
