Bread Stuffing for Turkey or Pork Chops
Elevate your holiday table or weeknight dinner with this classic Bread Stuffing for Turkey or Pork Chops! Featuring perfectly toasted day-old bread cubes, sautéed aromatics like onion, celery, and garlic, and a fragrant blend of herbs including sage, thyme, and rosemary, this stuffing delivers the ultimate comfort food experience. Moist yet fluffy, thanks to the perfect balance of broth and eggs, this dish bakes to golden perfection with a crisp yet tender texture. Whether served as a savory side for turkey or stuffed into juicy pork chops, this versatile recipe is a must-make for both special occasions and everyday meals. Simple to prepare and bursting with nostalgic flavors, it’s the ideal addition to any feast.
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Recipe Information
Ingredients
- 8 cups day-old bread (cubed)
- 6 tablespoons unsalted butter
- 1 large yellow onion (diced)
- 3 stalks celery stalks (chopped)
- 3 cloves garlic (minced)
- 0.25 cup fresh parsley (chopped)
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 0.5 teaspoon dried rosemary
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups low-sodium chicken or vegetable broth
- 2 large eggs (beaten)
Instructions
Preheat your oven to 375°F (190°C).
Spread the cubed bread out on a baking sheet and toast in the oven for 10-15 minutes until lightly golden and dry. Set aside to cool.
In a large skillet, melt the butter over medium heat.
Add the diced onion and chopped celery to the skillet. Cook for 5-7 minutes until softened and translucent.
Stir in the minced garlic, parsley, sage, thyme, rosemary, salt, and black pepper. Cook for another 1-2 minutes until fragrant.
Transfer the toasted bread cubes to a large mixing bowl.
Pour the cooked vegetable mixture over the bread cubes and gently toss to combine.
Drizzle the chicken or vegetable broth over the bread mixture a little at a time, stirring lightly after each addition to evenly moisten the bread. The bread should be moist but not soggy.
Add the beaten eggs to the mixture and fold gently to fully incorporate.
Transfer the stuffing mixture to a greased 9x13-inch baking dish, spreading it out evenly.
Cover the dish with foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 15 minutes, or until the top is golden and slightly crisp.
Serve immediately as a side for turkey or use as stuffing for pork chops.
Nutrition Facts
Calories |
3501 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.2 g | 149% | |
| Saturated Fat | 51.7 g | 258% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 556 mg | 185% | |
| Sodium | 7735 mg | 336% | |
| Total Carbohydrate | 517.8 g | 188% | |
| Dietary Fiber | 41.1 g | 147% | |
| Total Sugars | 46.9 g | ||
| Protein | 116.9 g | 234% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 995 mg | 77% | |
| Iron | 23.2 mg | 129% | |
| Potassium | 2466 mg | 52% | |
*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.
