Classic Bread Stuffing
User Reviews
5
Classic Bread Stuffing
Description
The Classic Bread Stuffing recipe starts by sautéing onions and celery in butter until tender. Fresh or dried herbs like sage, thyme, marjoram, and parsley provide aromatic depth. The bread cubes are dried beforehand to achieve the right texture and then mixed with a seasoned egg and broth mixture to bind everything together. Baking covered initially warms the stuffing thoroughly, then uncovering it allows the top and edges to crisp up, creating textural contrast.
The herbs and combination of broth and eggs create a balanced flavor—savory with a pleasant herbaceous note. The use of French bread or similarly sturdy bread ensures the stuffing holds together without becoming mushy. This stuffing works well alongside roasted turkey or chicken at a holiday meal or special dinner.
Storing leftovers in the refrigerator for up to 4 days keeps the dish safe and fresh. Dried bread cubes can be prepared up to three days before cooking, either by leaving out on the counter or drying in the oven. The recipe yields about 10 cups, suitable for approximately ten servings, making it practical for gatherings.
Ingredients
- 1/2 cup butter (1 stick) plus more for buttering dish
- 1 large onion peeled and chopped
- 4 celery halved lengthwise and chopped, ribs
- 3 large egg
- 2 cups chicken broth (see note 1)
- salt freshly ground
- black pepper freshly ground
- 1/2 cup parsley see note 2, fresh, minced
- 1 teaspoon sage or 1/2 teaspoon dried, minced, fresh
- 1 teaspoon thyme or 1/2 teaspoon dried, minced fresh
- 1 teaspoon marjoram or 1/2 teaspoon dried, minced, fresh
- 1 loaf French bread cut into 1/2-inch cubes and dried overnight on counter (about 1 pound, see note 3)
Instructions
- Adjust oven rack to middle position and preheat to 400 degrees. Coat a 9-inch by 13-inch baking dish with butter.
- In large skillet over medium-high heat, melt butter until foaming. Add onion and celery and sauté until translucent, about 7 to 8 minutes. Meanwhile, whisk eggs in large bowl. Stir in broth, 1 teaspoon salt, and 1/2 teaspoon pepper.
- To skillet, add parsley, sage, thyme, and marjoram until fragrant, about 30 seconds. Transfer to bowl with eggs and mix well. Add bread cubes and toss to combine. Transfer to prepared baking dish.
- Cover tightly with foil and bake until mostly heated through, about 25 minutes. Remove foil and bake until crispy edges form, about 15 to 20 minutes longer.
Notes
- Dried bread for stuffing can be prepared by leaving cubes covered on the counter for up to three days or drying them in a 300°F oven for 30 to 40 minutes.
- Homemade or store-bought chicken broth can be used; turkey broth is an alternative.
- Fresh herbs give the best flavor, but dried ones can be substituted if needed.
- Leftovers store well in the refrigerator for up to four days when covered.
- This recipe makes roughly ten one-cup servings, suitable for a moderate-sized holiday meal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings (1 cup each)
Amount Per Serving
Calories 231 kcal
% Daily Value*
| Serving | 1 cup | |
| Calories | 231kcal | 12% |
| Carbohydrates | 25g | 8% |
| Protein | 7g | 14% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 80mg | 27% |
| Sodium | 495mg | 21% |
| Potassium | 194mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 701IU | 14% |
| Vitamin C | 9mg | 10% |
| Calcium | 48mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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