Bread Stuffing Recipe
Made with cubed bread, sautéed onions and celery, and seasoned broth, this Old-Fashioned Bread Stuffing is rich, buttery, and a classic for a reason!
Servings: 8
Equipment
- 2 Quart Baking Dish (this brand has lasted me 20+ years)
- Large Heavy-Bottomed Skillet (the Lodge is a work horse!)
Ingredients
- ¼ cup unsalted butter plus more for greasing pan
- 1 large yellow onion finely diced
- 3 stalks celery chopped
- 3 sprigs fresh thyme leaves stems discarded
- 1 pound bread cubed
- 2 cups low sodium chicken stock
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Cube the bread into 1-inch cubes and arrange it onto a baking sheet. Cover with a clean kitchen towel and leave on the counter for 3-12 hours until the bread cubes are dried out. To speed up the process, place the sheet pan with the cubed bread into a 300℉ (150℃) oven and bake, uncovered, for 15-20 minutes or until dried out.
- Grease an 8x8 or 2-quart baking dish with butter. Preheat oven to 350℉ (175℃).
- Melt ¼ cup unsalted butter in a large heavy-bottomed skillet, over medium-low heat. Add the minced onion, celery, and thyme leaves (if using) to the skillet. Season with ½ teaspoon kosher salt and ¼ teaspoon black pepper. Sauté veggies until softened slightly, stirring often, about 5-7 minutes.
- Place the dried-out bread cubes in a large mixing bowl. Add in the sautéed veggies, along with a pinch of salt and pepper. Toss well. Add stock, ½ cup at a time, and toss until the bread cubes are moistened completely. You want the bread to be wet and softened, but not drenched in liquid or soggy. You may not use all the liquid.
- Pour the prepared stuffing into the prepared baking dish.
- Cover the dish with foil and bake at for 40 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden.
Video
Notes
Doubling the Recipe: This recipe can easily be doubled, simply double the ingredients and bake in a 9x13 pan. The baking time will remain the same.
Bread: Use any bread or mixture of bread you like. For gluten-free stuffing, just use your favorite gluten-free bread.
Stock: Use chicken broth, turkey broth, or even vegetable broth.
Thyme: Fresh thyme is optional but adds so much flavor. Feel free to swap it out or add fresh sage or fresh rosemary to the mix. You may also add up to ½ teaspoon of poultry seasoning if desired.
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 ¼ cup for more structure.
Storage: Leftovers keep well for 3-4 days in the fridge or up to 3 months in the freezer. Reheat in the microwave (covered with a damp paper towel) or bake at 325°F until warmed through.
Nutrition
Calories: 235kcal | Carbohydrates: 32g | Protein: 7g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 17mg | Sodium: 588mg | Potassium: 232mg | Fiber: 2g | Sugar: 5g | Vitamin A: 260IU | Vitamin C: 2.7mg | Calcium: 94mg | Iron: 2.3mg
