Old Fashioned Bread Stuffing is a classic recipe for stuffing made with bread cubes, sauteed onions,celery, and butter. This simple stuffing recipe is easy to make and compliments any main course perfectly.
Anytime I smell celery and butter being sauteed, I immediately think of my Papa’s Old Fashioned Stuffing.
For my entire life, Thanksgiving would not be complete without his simple, no-fuss, classic bread stuffing.
The Best Stuffing Recipe
Just as Thanksgiving is rooted in memories and traditions, this stuffing recipe is rooted in tradition and memories for me.
I have had sausage stuffing, wild rice stuffing, and oyster stuffing, but NOTHING compares to my family’s Bread Stuffing.
Sauteed celery and onions in butter and thick, hearty bread cubes are the base for this classic stuffing.
Yes, this recipe for stuffing is simple. But this recipe is also PERFECT. And this classic bread stuffing compliments Turkey or Chicken perfectly.
How To Make Bread Stuffing
Cube up Bread
- Cut bread slices into 1 inch cubes.
- Transfer to a large baking sheet and spread out bread to a single layer.
- Allow bread cubes to dry out for at least 2 hours, preferably overnight.
Saute Onions and Celery
- Melt butter in heavy saute pan over medium-low heat.
- Add in diced onions and celery.
- Season with salt and pepper.
- Add in fresh thyme leaves for additional flavor.
- Saute until the onions and celery are softened, but still have a bit of a crunch left, about 7-9 minutes.
Prepare Stuffing
- Mix together the dried out bread cubes with the sauteed veggies.
- Season with a bit more salt and pepper.
- Moisten the bread cubes with 1-2 cups of chicken or turkey stock, until the bread is moisten, but not drenched in liquid.
Bake the Stuffing
- Butter a 8×8 or 2 quart baking dish with butter.
- Pour the stuffing into the casserole dish.
- Cover with foil.
- Bake the stuffing for 40 minutes covered and 20 minutes uncovered.
Prepare Stuffing in Advance
Especially during the holidays, it is wise to take the time to prepare as many dishes ahead of time. This stuffing recipe can be made up to 3 days in advance, making it the perfect side dish to prep early for Thanksgiving or a holiday meal.
There are two options for making stuffing in advance.
- Prepare stuffing as directed up to baking. Cover with foil and place prepared stuffing in refrigerator for up to 3 days in advance. Remove from fridge 30 minutes before baking as recipe states.
- You can also prep your bread cubes ahead of time.
- As you have leftover bread, cube the bread up and freeze, adding to the bread cubes as they are collected. Freeze for 30 days before using. To use frozen bread cubes, lay out on baking sheet to defrost and dry out for 12 hours.
- Alternatively, cube bread slices into cubes and leave out to dry for 3-12 hours. Place dried out bread cubes in storage bag and store in pantry for up to 3 days before preparing stuffing.
Short on Time?
If you are short on time and need to prepare your bread cubes and stuffing in a limited time, there is a solution.
- Cube up fresh bread into 1 inch slices.
- Place bread on baking sheet in single layer.
- Cook for 15 minutes at 300 degrees, to dry bread out.
- Prepare stuffing as directed.
Modifications for Stuffing
- This is an EGG-FREE Stuffing Recipe. You will not need an egg to bind together this bread stuffing as there is enough stock added, but feel free to add 1-2 whisked eggs and decrease the liquid by 1/4 cup.
- I use homemade chicken stock for this stuffing recipe. You can use turkey stock or even veggie stock, if you need to keep this stuffing vegetarian.
- If you need a Gluten-Free Stuffing, just use your favorite gluten-free bread.
- Fresh thyme is optional, but adds so much flavor.
- I prefer my whole wheat bread for this stuffing, but you can use any bread (or mixtures of bread) for this Bread Stuffing.
More Classic Thanksgiving Recipes
Homemade Citrus Spiked Cranberry Sauce
Bread Stuffing Recipe
I would love to know how you enjoy this recipe! Be sure to leave a comment and let me know. Or snap a picture and tag @amindfullmom on Instagram and hashtag it #amindfullmom
The Best Stuffing Recipe
Ingredients
- 1/4 cup butter plus more for greasing pan
- 1 large onion diced
- 3 celery stalks chopped
- 3 sprigs fresh thyme leaves stems discarded
- 1 pound bread cubed
- 2 cups chicken stock
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
Prepare Bread Cubes
- Slice bread into 1 inch cubes and arrange on baking sheet. Allow bread to dry out for 3-12 hours.
Classic Stuffing Recipe
- Grease a 8x8 or 2 quart baking dish with butter. Preheat oven to 350 degrees.
- Melt 1/4 cup (or 1/2 stick) butter in large heavy-bottomed skillet, over medium-low heat.
- Add onions, celery, and fresh thyme leaves to skillet. Season with a pinch of salt and pepper.
- Saute veggies until softened slightly, about 7 minutes.
- Place dried out bread into large mixing bowl. Add in sauteed veggies and another pinch of salt and pepper. Toss well.
- Add in chicken stock, 1 cup at a time, and toss until bread cubes are moistened completely. You want the bread to be wet and softened, but not drenched in liquid or soggy.
- Pour prepared stuffing into prepared baking dish and cover with foil.
- Bake at 350 degrees for 40 minutes covered. Remove foil and bake for an additional 20 minutes.
Notes
- This recipe can easily be doubled.
- This is an EGG-FREE Stuffing Recipe. You will not need an egg to bind together this bread stuffing as there is enough stock added, but feel free to add 1-2 whisked eggs and decrease the liquid by 1/4 cup.
- I use homemade chicken stock for this stuffing recipe. You can use turkey stock or even veggie stock, if you need to keep this stuffing vegetarian.
- If you need a Gluten-Free Stuffing, just use your favorite gluten-free bread.
- Fresh thyme is optional, but adds so much flavor.
- I prefer my whole wheat bread for this stuffing, but you can use any bread (or mixtures of bread) for this Bread Stuffing.
To Make Classic Stuffing You May Need
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Kristen Chidsey
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Looks delicious! Got me super hungry for Thanksgiving now!
Thanks Karly