Bread Stuffing
Transform your holiday table with this classic, comforting Bread Stuffing recipe, a must-have side dish loaded with rich, savory flavors. Made with day-old bread cubes—whether white, French, or sourdough—this stuffing is infused with buttery sautéed onions and celery, fresh herbs like sage, rosemary, and thyme, and a gentle touch of broth for the perfect texture. Beaten eggs ensure a cohesive bake, while a golden, crisp topping adds irresistible texture. Ready in just over an hour, this crowd-pleasing stuffing, baked to perfection in a casserole dish, pairs beautifully with turkey, chicken, or any festive main course. Perfect for Thanksgiving, Christmas, or any special gathering, this quintessential bread stuffing recipe is easy, versatile, and packed with comforting, herbaceous flavor.
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Recipe Information
Ingredients
- 12 cups day-old bread (white, French, or sourdough)
- 1 cup unsalted butter
- 2 cups yellow onions, diced
- 2 cups celery, diced
- 0.5 cup fresh parsley, chopped
- 1 tablespoon fresh sage, chopped (or 1 teaspoon dried)
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
- 2 teaspoons fresh thyme, chopped (or 1 teaspoon dried)
- 1 teaspoon kosher salt
- 0.5 teaspoon ground black pepper
- 3 cups chicken or vegetable broth
- 2 large eggs, beaten
Instructions
Preheat your oven to 350°F (175°C).
Cut the day-old bread into 1-inch cubes and spread them out on a baking sheet. Toast in the oven for 10-15 minutes until slightly crisp, stirring once halfway through. Set aside.
In a large skillet, melt the butter over medium heat.
Add the diced onions and celery to the skillet. Cook for 8-10 minutes, stirring occasionally, until the vegetables are softened and translucent.
Remove the skillet from heat and stir in the parsley, sage, rosemary, thyme, salt, and black pepper. Mix well to combine.
Place the toasted bread cubes in a large mixing bowl. Pour the cooked vegetable and herb mixture over the bread cubes and toss to coat evenly.
In the same skillet (no need to clean), gently heat the chicken or vegetable broth over low heat until warm. Pour the warm broth over the bread mixture a little at a time, tossing gently after each addition to ensure the bread absorbs the liquid without becoming mushy.
Add the beaten eggs and gently mix until everything is evenly combined.
Butter a 9x13-inch baking dish or similar-sized casserole dish. Spoon the stuffing mixture into the dish, spreading it out evenly.
Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 20 minutes, or until the top is golden brown and slightly crisp.
Remove from the oven and let the stuffing cool slightly before serving. Enjoy!
Nutrition Facts
Calories |
1198 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.4 g | 49% | |
| Saturated Fat | 18.9 g | 95% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 113 mg | 38% | |
| Sodium | 2328 mg | 101% | |
| Total Carbohydrate | 181.2 g | 66% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 14.9 g | ||
| Protein | 35.0 g | 70% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 377 mg | 29% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 596 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
