Description
Classic Bread Stuffing is a savory and comforting side dish perfect for holiday meals. Made with day-old country bread cubes toasted until dry, sautéed onions and celery, aromatic herbs, and a rich broth binding everything together, this recipe guarantees a crispy top with a moist, flavorful interior. Easy to prepare and baked to golden perfection, it’s a timeless favorite for Thanksgiving or Christmas dinners.
Ingredients
Scale
Bread
- 1 pound loaf of day-old country bread, cut into 1-inch cubes (about 10 cups)
Vegetables & Herbs
- 2 cups finely chopped onions
- 1 1/2 cups finely chopped celery
- 3 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1 tablespoon poultry seasoning
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- 1/2 teaspoon dried rosemary, crushed
- 2 teaspoons salt
- 1 teaspoon black pepper
Other Ingredients
- 1 cup unsalted butter
- 4 cups chicken or turkey broth, plus additional if needed
- 2 large eggs, beaten
Instructions
- Toast the Bread Cubes: Preheat your oven to 250°F (120°C). Spread the bread cubes evenly on a large baking sheet and bake for about 30 minutes, stirring halfway through, until the bread is completely dry and crisp. Remove from the oven and allow the bread to cool. Then, increase the oven temperature to 350°F (175°C) for baking the stuffing later.
- Sauté Vegetables and Herbs: In a large skillet, melt the butter over medium heat. Add the chopped onions and celery and cook until they become soft and translucent, approximately 10 minutes. Stir in the minced garlic along with salt, pepper, poultry seasoning, thyme, sage, and crushed rosemary. Cook for an additional 2 minutes until the mixture is fragrant and well combined.
- Combine Bread and Vegetable Mixture: Transfer the dried bread cubes into a large mixing bowl. Pour the vegetable and butter mixture over the bread and toss well so that all pieces are evenly coated with the flavorful mixture.
- Add Broth Gradually: Slowly pour the chicken or turkey broth over the bread mixture while gently tossing to moisten the bread without making it soggy. If necessary, add a little more broth to achieve the right moist consistency.
- Mix in Eggs and Parsley: Stir the beaten eggs and freshly chopped parsley into the mixture thoroughly to distribute all ingredients evenly and bind the stuffing together.
- Prepare for Baking: Grease a 9×13-inch baking dish and transfer the stuffing mixture into it, spreading it out evenly. Cover the dish tightly with aluminum foil to keep the stuffing moist while baking.
- Bake the Stuffing: Place the covered baking dish in the preheated oven and bake for 30 minutes. After that, remove the foil and continue baking for another 15 to 20 minutes, or until the top is golden brown and crispy.
- Rest and Serve: Let the stuffing cool for a few minutes once removed from the oven. Serve warm as a delicious side dish to accompany your holiday feast.
Notes
- Using day-old bread is essential to achieve the proper texture; fresh bread will become too mushy.
- Feel free to substitute chicken broth with turkey broth for a richer flavor.
- Adding a pinch of nutmeg or a splash of apple cider can add a unique twist to the flavor profile.
- For a vegetarian version, substitute vegetable broth and omit the eggs or use an egg replacer.
- Make sure not to add too much broth to avoid soggy stuffing. It should be moist but hold its shape.
