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.
Slice bread into 1-inch cubes and arrange onto a baking sheet. Allow bread to dry out for 3-12 hours.
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 a large heavy-bottomed skillet, over medium-low heat.
Add onions, celery, and fresh thyme leaves to the 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 the prepared baking dish and cover with foil.
Bake at 350 degrees for 40 minutes covered. Remove foil and bake for an additional 20 minutes.
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.