20 Best Thanksgiving Stuffing Recipes

For many people, stuffing is the real star of Thanksgiving. Crisp and golden on top, soft and savory underneath, it soaks up gravy like nothing else on the plate. The best part is how many directions it can go, from a classic herb and celery bread stuffing to cornbread, wild rice, sourdough and rich croissant versions.

These 20 recipes cover traditional favorites, fruit and nut combinations, savory sausage stuffings and a few lighter options, plus make-ahead and slow cooker methods for a calmer holiday. Every one is baked in a dish rather than inside the bird, so it gets crispy edges and is easy to bring to a safe 165°F (74°C) in the center.

1. Classic Herb Bread Stuffing

Buttery bread cubes, celery, onion and plenty of sage, thyme and parsley make the stuffing most of us grew up with. Drying the bread first is the key to a soft center and crisp, golden top.

Servings: 10 · Total time: 1 hour 15 minutes

Ingredients

• 1 1/2 pounds sturdy white bread, cut into 3/4-inch cubes
• 1/2 cup butter
• 1 large onion, diced
• 4 celery stalks, diced
• 3 cloves garlic, minced
• 2 tablespoons chopped fresh sage
• 1 tablespoon fresh thyme leaves
• 1/4 cup chopped fresh parsley
• 3 cups turkey or chicken broth
• 2 large eggs, beaten
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. Preheat the oven to 275°F (135°C), spread the bread on two baking sheets and dry for 30 minutes, stirring once. Increase the oven to 375°F (190°C).
2. Melt the butter in a large skillet and cook the onion and celery for 8 minutes until soft. Add the garlic, sage and thyme for 1 minute.
3. Toss the bread with the vegetables and parsley in a large bowl. Whisk the broth, eggs, salt and pepper and pour over, tossing until evenly moistened.
4. Spread in a buttered 9×13-inch dish, cover with foil and bake for 25 minutes.
5. Uncover and bake for 20 minutes more until golden and crisp on top and the center reaches 165°F (74°C).

2. Southern Cornbread Stuffing

Crumbled cornbread gives this stuffing a tender, slightly sweet crumb that is perfect with gravy. A little sage and plenty of black pepper keep it firmly savory.

Servings: 10 · Total time: 1 hour

Ingredients

• 8 cups crumbled day-old cornbread
• 2 cups cubed day-old white bread
• 6 tablespoons butter
• 1 large onion, diced
• 3 celery stalks, diced
• 1 green bell pepper, diced
• 1 tablespoon chopped fresh sage
• 1 teaspoon dried thyme
• 3 cups turkey or chicken broth
• 2 large eggs, beaten
• 1 teaspoon salt
• 1 teaspoon black pepper

Instructions

1. Preheat the oven to 375°F (190°C) and butter a 9×13-inch baking dish.
2. Melt the butter in a skillet and cook the onion, celery and pepper for 8 minutes until soft. Stir in the sage and thyme.
3. Combine the cornbread, white bread and vegetables in a large bowl. Whisk the broth, eggs, salt and pepper and fold in gently.
4. Spread in the dish and bake uncovered for 40 to 45 minutes until golden at the edges and the center reaches 165°F (74°C).

3. Turkey Sausage and Apple Stuffing

Savory turkey sausage and sweet-tart apples are a classic pairing that gives every bite a balance of richness and brightness. Fresh sage and a splash of apple cider tie it all together.

Servings: 10 · Total time: 1 hour 15 minutes

Ingredients

• 1 pound loaf French bread, cut into 3/4-inch cubes and dried
• 1 pound bulk turkey sausage
• 4 tablespoons butter
• 1 large onion, diced
• 3 celery stalks, diced
• 2 crisp red apples, cored and diced
• 2 tablespoons chopped fresh sage
• 1/2 cup apple cider
• 2 cups turkey or chicken broth
• 2 large eggs, beaten
• Salt and black pepper to taste

Instructions

1. Preheat the oven to 375°F (190°C).
2. Brown the sausage in a large skillet, breaking it up, until cooked through to 165°F (74°C). Transfer to a large bowl.
3. Melt the butter in the skillet and cook the onion, celery and apples for 8 minutes. Add the sage and cider and simmer for 1 minute, scraping up the browned bits.
4. Add the vegetables and bread to the sausage. Whisk the broth and eggs, pour over and toss well. Season.
5. Spread in a buttered 9×13-inch dish and bake covered for 20 minutes, then uncovered for 20 to 25 minutes until golden and the center reaches 165°F (74°C).

4. Wild Rice Stuffing with Cranberries and Pecans

Nutty wild rice, tart cranberries and toasted pecans make a colorful, bread-free stuffing. It is naturally gluten-free and holds well on a buffet.

Servings: 8 · Total time: 1 hour 15 minutes

Ingredients

• 1 1/2 cups wild rice blend
• 3 3/4 cups turkey or chicken broth
• 3 tablespoons butter
• 1 medium onion, diced
• 2 celery stalks, diced
• 8 ounces mushrooms, chopped
• 2 cloves garlic, minced
• 1 tablespoon chopped fresh sage
• 3/4 cup dried cranberries
• 3/4 cup toasted pecans, chopped
• 1/4 cup chopped fresh parsley
• Salt and black pepper to taste

Instructions

1. Simmer the rice in the broth, covered, for 45 to 50 minutes until tender, then drain any excess liquid.
2. Melt the butter in a large skillet and cook the onion, celery and mushrooms for 10 minutes until browned. Add the garlic and sage for 1 minute.
3. Fold the vegetables, cranberries, pecans and parsley into the rice and season.
4. Serve right away or keep warm in a covered dish at 325°F (165°C) for up to 30 minutes, making sure it stays at 165°F (74°C).

5. Mushroom and Leek Stuffing

A mix of browned mushrooms and sweet, slow-cooked leeks gives this stuffing an earthy, almost meaty depth. It is a great choice when you want a vegetable-forward side with plenty of flavor.

Servings: 10 · Total time: 1 hour 15 minutes

Ingredients

• 1 1/2 pounds country bread, cut into cubes and dried
• 6 tablespoons butter, divided
• 1 1/2 pounds mixed mushrooms, sliced
• 3 large leeks, white and light green parts, sliced and rinsed
• 3 cloves garlic, minced
• 1 tablespoon fresh thyme leaves
• 1/4 cup chopped fresh parsley
• 3 cups vegetable or chicken broth
• 2 large eggs, beaten
• Salt and black pepper to taste

Instructions

1. Preheat the oven to 375°F (190°C).
2. Melt 3 tablespoons of butter in a large skillet over medium-high heat and brown the mushrooms in batches; transfer to a bowl.
3. Melt the remaining butter and cook the leeks over medium heat for 10 minutes until soft. Add the garlic and thyme for 1 minute.
4. Toss the bread, mushrooms, leeks and parsley together. Whisk the broth and eggs, pour over and toss. Season.
5. Bake in a buttered 9×13-inch dish, covered for 20 minutes and uncovered for 20 minutes more, until golden and the center reaches 165°F (74°C).

6. Cranberry Pecan Stuffing

Dried cranberries add little pops of sweet-tart flavor while toasted pecans bring crunch to a classic herb stuffing. Orange zest gives it a festive, fresh finish.

Servings: 10 · Total time: 1 hour 10 minutes

Ingredients

• 1 1/2 pounds white or wheat bread, cubed and dried
• 1/2 cup butter
• 1 large onion, diced
• 3 celery stalks, diced
• 1 tablespoon chopped fresh sage
• 2 teaspoons fresh thyme leaves
• 1 cup dried cranberries
• 1 cup toasted pecans, chopped
• Zest of 1 orange
• 3 cups turkey or chicken broth
• 2 large eggs, beaten
• Salt and black pepper to taste

Instructions

1. Preheat the oven to 375°F (190°C).
2. Melt the butter in a skillet and cook the onion and celery for 8 minutes. Add the sage and thyme.
3. Combine the bread, vegetables, cranberries, pecans and orange zest in a large bowl. Whisk the broth and eggs, pour over and toss. Season.
4. Bake in a buttered 9×13-inch dish, covered for 20 minutes and uncovered for 20 to 25 minutes, until golden and the center reaches 165°F (74°C).

7. Sourdough Stuffing with Caramelized Onions

Tangy sourdough holds its shape beautifully, and deeply caramelized onions add a rich sweetness. Tearing the bread by hand gives you extra craggy edges that crisp up in the oven.

Servings: 10 · Total time: 1 hour 30 minutes

Ingredients

• 1 1/2 pounds sourdough bread, torn into 1-inch pieces and dried
• 6 tablespoons butter, divided
• 3 large yellow onions, thinly sliced
• 1 teaspoon salt
• 3 celery stalks, diced
• 2 tablespoons chopped fresh sage
• 1 tablespoon chopped fresh rosemary
• 3 cups turkey or chicken broth
• 2 large eggs, beaten
• 1/2 teaspoon black pepper

Instructions

1. Melt 3 tablespoons of butter in a large skillet over medium-low heat, add the onions and salt and cook for 35 to 40 minutes, stirring often, until deep golden.
2. Preheat the oven to 375°F (190°C). Add the remaining butter and celery to the onions and cook for 5 minutes, then stir in the herbs.
3. Toss the bread with the onion mixture. Whisk the broth, eggs and pepper, pour over and toss until moistened.
4. Bake in a buttered 9×13-inch dish, covered for 20 minutes and uncovered for 20 to 25 minutes, until crisp and golden and the center reaches 165°F (74°C).

8. Slow Cooker Stuffing

Making stuffing in the slow cooker frees up valuable oven space on the big day. It stays soft and moist, and you can keep it warm right in the crock.

Servings: 10 · Total time: 4 hours 20 minutes

Ingredients

• Nonstick cooking spray
• 1 1/2 pounds white bread, cubed and dried
• 1/2 cup butter
• 1 large onion, diced
• 4 celery stalks, diced
• 8 ounces mushrooms, sliced
• 2 tablespoons chopped fresh sage
• 1 tablespoon fresh thyme leaves
• 1/4 cup chopped fresh parsley
• 3 cups turkey or chicken broth
• 2 large eggs, beaten
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. Coat a 6-quart slow cooker with cooking spray.
2. Melt the butter in a skillet and cook the onion, celery and mushrooms for 8 minutes. Stir in the sage, thyme and parsley.
3. Toss the bread with the vegetables in a large bowl. Whisk the broth, eggs, salt and pepper, pour over and toss well.
4. Transfer to the slow cooker, cover and cook on low for 4 hours until the center reaches 165°F (74°C), stirring once halfway through. Hold on warm for up to 1 hour once it is fully cooked.

9. Classic Oyster Stuffing

Briny oysters bring a savory, coastal richness to a traditional herb and celery stuffing. It is a beloved heirloom dish in many families along the East Coast.

Servings: 10 · Total time: 1 hour 15 minutes

Ingredients

• 1 1/2 pounds French bread, cubed and dried
• 1/2 cup butter
• 1 large onion, diced
• 4 celery stalks, diced
• 2 cloves garlic, minced
• 1 tablespoon fresh thyme leaves
• 1/4 cup chopped fresh parsley
• 1 pint shucked oysters, drained (liquor reserved) and chopped
• 2 cups turkey or chicken broth
• 2 large eggs, beaten
• 1 tablespoon lemon juice
• Salt and black pepper to taste

Instructions

1. Preheat the oven to 375°F (190°C).
2. Melt the butter in a skillet and cook the onion and celery for 8 minutes. Add the garlic and thyme for 1 minute.
3. Combine the bread, vegetables, parsley and oysters in a large bowl.
4. Whisk the broth, reserved oyster liquor, eggs and lemon juice, pour over and toss. Season.
5. Bake in a buttered 9×13-inch dish, covered for 20 minutes and uncovered for 20 to 25 minutes, until golden and the center reaches 165°F (74°C).

10. Chestnut Stuffing

Roasted chestnuts add a sweet, buttery, slightly nutty flavor that feels wonderfully old-fashioned. Fresh herbs and celery keep it bright alongside a rich holiday meal.

Servings: 10 · Total time: 1 hour 10 minutes

Ingredients

• 1 1/2 pounds white bread, cubed and dried
• 1/2 cup butter
• 1 large onion, diced
• 3 celery stalks, diced
• 2 cups roasted and peeled chestnuts, roughly chopped
• 2 tablespoons chopped fresh sage
• 1 tablespoon fresh thyme leaves
• 1/4 cup chopped fresh parsley
• 3 cups turkey or chicken broth
• 2 large eggs, beaten
• Salt and black pepper to taste

Instructions

1. Preheat the oven to 375°F (190°C).
2. Melt the butter in a large skillet and cook the onion and celery for 8 minutes. Add the chestnuts, sage and thyme and cook for 2 minutes.
3. Toss with the bread and parsley. Whisk the broth and eggs, pour over and toss. Season.
4. Bake in a buttered 9×13-inch dish, covered for 20 minutes and uncovered for 20 to 25 minutes, until golden and the center reaches 165°F (74°C).

11. Butternut Squash and Sage Stuffing

Roasted butternut squash adds sweet, caramelized bites and a pop of color to a sage-scented bread stuffing. Toasted pecans scattered on top give it a welcome crunch.

Servings: 10 · Total time: 1 hour 20 minutes

Ingredients

• 3 cups peeled butternut squash, cut into 1/2-inch cubes
• 2 tablespoons olive oil
• 1 1/2 pounds country bread, cubed and dried
• 6 tablespoons butter
• 1 large onion, diced
• 3 celery stalks, diced
• 3 tablespoons chopped fresh sage
• 3 cups turkey or chicken broth
• 2 large eggs, beaten
• 1/2 cup toasted pecans, chopped
• Salt and black pepper to taste

Instructions

1. Preheat the oven to 425°F (220°C). Toss the squash with the oil, salt and pepper and roast for 25 minutes until caramelized. Lower the oven to 375°F (190°C).
2. Melt the butter in a skillet and cook the onion and celery for 8 minutes, then stir in the sage.
3. Toss the bread with the vegetables and squash. Whisk the broth and eggs, pour over and toss gently. Season.
4. Spread in a buttered 9×13-inch dish, cover and bake for 20 minutes, then uncover, scatter over the pecans and bake 20 minutes more until golden and the center reaches 165°F (74°C).

12. Quinoa Stuffing with Apples and Herbs

Fluffy quinoa replaces bread in this lighter, gluten-free stuffing studded with apples, celery and herbs. It is a smart option to have on the table for guests who skip wheat.

Servings: 8 · Total time: 40 minutes

Ingredients

• 1 1/2 cups quinoa, rinsed
• 3 cups turkey or chicken broth
• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 celery stalks, diced
• 1 crisp apple, diced
• 2 cloves garlic, minced
• 1 tablespoon chopped fresh sage
• 1/2 cup dried cranberries
• 1/2 cup toasted sliced almonds
• 1/4 cup chopped fresh parsley
• Salt and black pepper to taste

Instructions

1. Simmer the quinoa in the broth, covered, for 15 minutes, then rest off the heat for 5 minutes and fluff.
2. Heat the oil in a large skillet and cook the onion, celery and apple for 8 minutes. Add the garlic and sage for 1 minute.
3. Fold the vegetables, cranberries, almonds and parsley into the quinoa and season.
4. Serve warm, or bake covered at 350°F (175°C) for 15 minutes to reheat until it reaches 165°F (74°C).

13. Turkey Bacon and Brussels Sprouts Stuffing

Crispy turkey bacon and roasted Brussels sprouts bring smoky, savory flavor to a classic bread stuffing. It is like two favorite holiday sides combined into one dish.

Servings: 10 · Total time: 1 hour 15 minutes

Ingredients

• 1 1/2 pounds French bread, cubed and dried
• 8 slices turkey bacon, chopped
• 1 pound Brussels sprouts, trimmed and quartered
• 4 tablespoons butter
• 2 shallots, finely chopped
• 2 celery stalks, diced
• 1 tablespoon fresh thyme leaves
• 3 cups turkey or chicken broth
• 2 large eggs, beaten
• Salt and black pepper to taste

Instructions

1. Preheat the oven to 375°F (190°C).
2. Cook the turkey bacon in a large skillet until crisp, then transfer to a plate. Add the Brussels sprouts and cook for 8 minutes until browned.
3. Add the butter, shallots, celery and thyme and cook for 5 minutes more.
4. Toss the bread with the vegetables and turkey bacon. Whisk the broth and eggs, pour over and toss. Season.
5. Bake in a buttered 9×13-inch dish or large skillet, covered for 20 minutes and uncovered for 20 minutes, until golden and the center reaches 165°F (74°C).

14. Challah Stuffing with Dried Apricots

Rich, eggy challah makes a soft, custardy stuffing, and chopped dried apricots add bursts of sweetness. A touch of cinnamon and plenty of herbs keep it balanced.

Servings: 10 · Total time: 1 hour 10 minutes

Ingredients

• 1 1/2 pounds challah, cubed and dried
• 6 tablespoons butter
• 1 large onion, diced
• 3 celery stalks, diced
• 1 cup chopped dried apricots
• 2 tablespoons chopped fresh sage
• 1/4 teaspoon ground cinnamon
• 1/2 cup toasted slivered almonds
• 2 1/2 cups turkey or chicken broth
• 2 large eggs, beaten
• Salt and black pepper to taste

Instructions

1. Preheat the oven to 375°F (190°C).
2. Melt the butter in a skillet and cook the onion and celery for 8 minutes. Add the apricots, sage and cinnamon and cook for 1 minute.
3. Toss with the challah and almonds. Whisk the broth and eggs, pour over and toss gently. Season.
4. Bake in a buttered 9×13-inch dish, covered for 20 minutes and uncovered for 15 to 20 minutes, until golden and the center reaches 165°F (74°C).

15. Crispy Stuffing Muffins

Baking stuffing in a muffin tin means everyone gets a portion with crunchy edges all around. They are easy to serve, easy to portion and great for reheating.

Servings: 12 muffins · Total time: 50 minutes

Ingredients

• Nonstick cooking spray
• 1 pound white bread, cut into 1/2-inch cubes and dried
• 6 tablespoons butter
• 1 medium onion, finely diced
• 3 celery stalks, finely diced
• 1 tablespoon chopped fresh sage
• 2 teaspoons fresh thyme leaves
• 2 cups turkey or chicken broth
• 2 large eggs, beaten
• Salt and black pepper to taste

Instructions

1. Preheat the oven to 375°F (190°C) and coat a 12-cup muffin tin with cooking spray.
2. Melt the butter in a skillet and cook the onion and celery for 8 minutes, then stir in the sage and thyme.
3. Toss the bread with the vegetables. Whisk the broth and eggs, pour over and toss until evenly moistened. Season.
4. Pack the mixture into the cups, mounding on top.
5. Bake for 25 to 30 minutes until crisp and golden and the centers reach 165°F (74°C). Cool for 5 minutes before removing.

16. Italian Chicken Sausage and Fennel Stuffing

Sweet Italian chicken sausage and tender fennel give this stuffing a gently anise-scented, savory flavor. Parmesan stirred through adds a salty, nutty finish.

Servings: 10 · Total time: 1 hour 15 minutes

Ingredients

• 1 1/2 pounds Italian bread, cubed and dried
• 1 pound sweet Italian chicken sausage, casings removed
• 3 tablespoons butter
• 1 large fennel bulb, cored and diced
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tablespoon chopped fresh rosemary
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• 3 cups turkey or chicken broth
• 2 large eggs, beaten
• Salt and black pepper to taste

Instructions

1. Preheat the oven to 375°F (190°C).
2. Brown the sausage in a large skillet, breaking it up, until cooked through to 165°F (74°C). Transfer to a large bowl.
3. Melt the butter in the skillet and cook the fennel and onion for 10 minutes until soft. Add the garlic and rosemary for 1 minute.
4. Add the vegetables, bread, Parmesan and parsley to the sausage. Whisk the broth and eggs, pour over and toss. Season.
5. Bake in a buttered 9×13-inch dish, covered for 20 minutes and uncovered for 20 to 25 minutes, until golden and the center reaches 165°F (74°C).

17. Make-Ahead Croissant Stuffing

Buttery croissants bake into a rich, flaky stuffing with crisp, golden edges and a tender middle. You can assemble it the day before and bake it while the turkey rests.

Servings: 10 · Total time: 1 hour 15 minutes, plus optional overnight chilling

Ingredients

• 10 large day-old croissants, torn into pieces
• 4 tablespoons butter
• 1 large onion, diced
• 3 celery stalks, diced
• 2 tablespoons chopped fresh sage
• 1 tablespoon fresh thyme leaves
• 3/4 cup dried cranberries
• 2 1/2 cups turkey or chicken broth
• 3 large eggs, beaten
• Salt and black pepper to taste

Instructions

1. Preheat the oven to 300°F (150°C), spread the croissant pieces on baking sheets and toast for 15 to 20 minutes until dry.
2. Melt the butter in a skillet and cook the onion and celery for 8 minutes, then stir in the sage and thyme.
3. Toss the croissants, vegetables and cranberries together. Whisk the broth and eggs, pour over and toss gently. Season and spread in a buttered 9×13-inch dish.
4. To make ahead, cover and refrigerate for up to 24 hours, then let stand for 30 minutes before baking.
5. Bake at 350°F (175°C), covered for 20 minutes and uncovered for 20 to 25 minutes, until golden and the center reaches 165°F (74°C).

18. Cauliflower Stuffing

Roasted cauliflower stands in for bread in this low-carb stuffing that still tastes of butter, sage and celery. Mushrooms add a satisfying, meaty bite.

Servings: 6 · Total time: 45 minutes

Ingredients

• 1 large head cauliflower, cut into small florets
• 3 tablespoons olive oil
• 4 tablespoons butter
• 1 medium onion, diced
• 3 celery stalks, diced
• 8 ounces mushrooms, chopped
• 2 cloves garlic, minced
• 1 tablespoon chopped fresh sage
• 1 teaspoon fresh thyme leaves
• 1/2 cup turkey or chicken broth
• 1/3 cup chopped toasted pecans
• 1/4 cup chopped fresh parsley
• Salt and black pepper to taste

Instructions

1. Preheat the oven to 425°F (220°C). Toss the cauliflower with the oil, salt and pepper and roast for 20 minutes until golden.
2. Melt the butter in a large skillet and cook the onion, celery and mushrooms for 10 minutes. Add the garlic, sage and thyme for 1 minute.
3. Add the roasted cauliflower and broth and cook, stirring, until the liquid is absorbed.
4. Fold in the pecans and parsley, season and serve hot.

19. Pear, Gorgonzola and Walnut Stuffing

Sweet, juicy pears and creamy Gorgonzola make an elegant pairing, and toasted walnuts add an earthy crunch. It is a grown-up stuffing that stands out on any holiday table.

Servings: 10 · Total time: 1 hour 10 minutes

Ingredients

• 1 1/2 pounds country bread, cubed and dried
• 6 tablespoons butter
• 1 large onion, diced
• 3 celery stalks, diced
• 2 firm ripe pears, cored and diced
• 1 tablespoon fresh thyme leaves
• 3/4 cup toasted walnuts, chopped
• 4 ounces Gorgonzola cheese, crumbled
• 2 1/2 cups turkey or chicken broth
• 2 large eggs, beaten
• Salt and black pepper to taste

Instructions

1. Preheat the oven to 375°F (190°C).
2. Melt the butter in a skillet and cook the onion and celery for 6 minutes, then add the pears and thyme and cook for 3 minutes more.
3. Toss the bread, vegetables and walnuts together. Whisk the broth and eggs, pour over and toss. Fold in half the Gorgonzola and season.
4. Spread in a buttered 9×13-inch dish and dot with the remaining cheese.
5. Bake covered for 20 minutes and uncovered for 20 minutes, until golden and the center reaches 165°F (74°C).

20. Quick Skillet Stovetop Stuffing

When oven space is tight, this stuffing comes together entirely on the stove in about 30 minutes. A final few minutes undisturbed in the hot pan gives it a crisp, golden bottom.

Servings: 6 · Total time: 30 minutes

Ingredients

• 6 tablespoons butter
• 1 medium onion, diced
• 3 celery stalks, diced
• 2 cloves garlic, minced
• 1 tablespoon chopped fresh sage
• 1 teaspoon fresh thyme leaves
• 10 cups dried bread cubes
• 2 1/2 cups turkey or chicken broth, warmed
• 2 tablespoons chopped fresh parsley
• Salt and black pepper to taste

Instructions

1. Melt the butter in a large, deep skillet over medium heat and cook the onion and celery for 8 minutes. Add the garlic, sage and thyme for 1 minute.
2. Add the bread cubes and toss to coat in the butter.
3. Pour in the warm broth a little at a time, folding gently, until the bread is moist but not soggy.
4. Cover and cook over low heat for 8 minutes, then uncover, press flat and cook for 4 to 5 minutes without stirring until crisp on the bottom.
5. Stir in the parsley, season and serve hot.