Classic Bread Stuffing with Onions Celery and Herbs
Transform your holiday table with this *Classic Bread Stuffing with Onions, Celery, and Herbs*, a timeless side dish that brings comforting flavors to any feast. Featuring cubes of perfectly toasted day-old bread, this recipe is infused with the earthy goodness of fresh sage, thyme, and parsley, along with the savory notes of sautéed onions and celery. A blend of chicken or vegetable stock and a beaten egg ensures a moist yet fluffy texture that bakes to golden perfection with a beautifully crisp top. Ready in just about an hour, this stuffing is easy to prepare and ideal for Thanksgiving, Christmas, or any cozy family gathering. Whether served alongside turkey, roasted chicken, or as part of a vegetarian spread, this crowd-pleaser is sure to be the highlight of your meal.
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Recipe Information
Ingredients
- 10 cups Day-old bread (cubed, preferably French or Italian)
- 6 tablespoons Unsalted butter
- 1 large Yellow onion (diced)
- 3 stalks Celery (diced)
- 2 tablespoons Fresh parsley (chopped)
- 1 tablespoon Fresh sage (chopped)
- 1 teaspoon Fresh thyme (chopped)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2.5 cups Chicken or vegetable stock (low sodium)
- 1 large Egg (beaten)
- 1 tablespoon Olive oil or butter (for greasing baking dish)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with olive oil or butter and set aside.
Spread the cubed bread out on a baking sheet and toast in the oven for 10-15 minutes, or until slightly crisp. Remove and set aside to cool.
In a large skillet, melt the unsalted butter over medium heat. Add the diced onion and celery, and cook until softened, about 8-10 minutes.
Stir in the chopped parsley, sage, thyme, salt, and black pepper. Cook for another minute, then remove from heat.
In a large mixing bowl, combine the toasted bread cubes with the cooked vegetable mixture, tossing to coat evenly.
In a separate bowl, whisk together the chicken or vegetable stock and the beaten egg. Pour this mixture over the bread and vegetables, tossing gently to combine. Ensure the bread is moistened but not overly soggy.
Transfer the stuffing mixture to the prepared baking dish, spreading it out evenly.
Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the top is golden brown and crisp.
Let the stuffing rest for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
518 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.0 g | 20% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 47 mg | 16% | |
| Sodium | 1059 mg | 46% | |
| Total Carbohydrate | 79.0 g | 29% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 6.6 g | ||
| Protein | 16.6 g | 33% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 126 mg | 10% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 283 mg | 6% | |
*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.
