Easy Bread Stuffing
User Reviews
5.0
6 reviews
Excellent
Easy Bread Stuffing
Report
Crunchy and full of flavor, this Bread Stuffing is another favorite in my home and a must-have on our table year after year. Made with store-bought bread, sweet onions, celery, and Granny Smith apples. I added a mix of fresh herbs like sage, thyme, parsley, oregano, and rosemary to boost the taste. Plus, I tossed in cranberries and toasted almonds for a special touch.To hold everything together, I used a mixture of milk and water, along with a beaten egg. Instead of traditional chicken broth, I used water infused with Knorr Granulated Chicken Bouillon for an added depth of flavor. Give this simple yet delicious bread stuffing a try, and I guarantee it'll be a hit at your table!
Share:
Ingredients
For the bread stuffing:
- 2 large sweet or yellow onions , finely diced
- 3 celery stack , finely diced
- 2 Granny Smith apples , unpeeled, cored and large diced
- 1 cup cranberries
- ½ cup sliced blanched almonds, toasted
- 9 Cups bread stuffing homemade or store-bought).
- 1 large egg , lightly beaten
- 1 Cup water
- ¾ cup evaporated milk or whole milk
- 4 tablespoons Knorr Granulated Chicken Bouillon
- 113 g (1 stick) unsalted butter , room temperature
- 1 tablespoon extra virgin olive oil or melted butter
- 3 Tablespoons minced fresh sage
- 2 Tablespoons chopped fresh thyme
- 2 Tablespoons chopped fresh parsley
- 1 teaspoon minced fresh oregano
- 1-½ teaspoons minced rosemary
- Kosher salt/ ground black pepper ( to taste)
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 9-by-13-inch baking dish with butter.
- Place the unseasoned bread stuffing in a large mixing bowl.
- In a medium saucepan over medium heat, melt butter. Add onions, celery, and apples, then season with 1 teaspoon of Knorr chicken bouillon and ½ teaspoon of black pepper.
- Stir in the minced fresh herbs (sage, thyme, rosemary, and parsley). Sauté until soft, about 10 minutes. Combine this mixture with the bread in a large mixing bowl. Stir in the cranberries and sliced almonds.
- In a separate medium bowl, whisk together the egg, evaporated milk (or whole milk), water, and the remaining 3 teaspoons of Knorr chicken bouillon.
- Gradually pour the egg mixture over the bread mixture, tossing to coat everything evenly. Allow it to rest for 10 minutes to let the bread absorb the liquid.
- Gently toss the mixture again and transfer it to the prepared baking dish. Drizzle 1 tablespoon of olive oil over the top. Cover with foil and bake for 30 minutes. Then, remove the foil and continue baking until it turns golden brown, which should take about 15 to 20 minutes more. Serve the stuffing hot.
Equipments used:
Notes
- How to Store & Re-Heat
- To store the stuffing, cool it to room temperature, then place it in an airtight container and refrigerate for up to 3-4 days.
- To reheat, either warm it in the oven at 350°F (175°C) covered with foil for 15-20 minutes or microwave
- individual portions, covered, on medium, checking and stirring every minute until heated through.
- Make-Ahead & Freeze
- To make the bread Stuffing ahead of time, you can chop and cook all your mix-ins a few hours ahead,
- To make the bread Stuffing ahead of time, you can chop and cook all your mix-ins a few hours ahead,
- then assemble the stuffing when you're ready to bake. Alternatively, you can assemble it a day before you need it
- then assemble the stuffing when you're ready to bake. Alternatively, you can assemble it a day before you need it
- and keep it covered in the fridge. When you're ready to eat, just bake it as per the recipe.
- and keep it covered in the fridge.
- For freezing, cool the baked stuffing, then freeze it for up to three months. Thaw it in the fridge for a day
- and reheat in a 325°F oven, covered with foil, until it's thoroughly heated.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
Other Recipes
You'll Also Love
Better Than Grandma’s PA Dutch Potato and Bread Stuffing
American, Pennsylvania Dutch
5.0
(3 reviews)
