Traditional Bread Stuffing Recipe
User Reviews
5
Traditional Bread Stuffing Recipe
Description
The recipe begins by softening celery and onions in butter, then adding parsley, sage, thyme, and marjoram for aromatic flavor. This mixture is combined with dried bread cubes, chicken stock, beaten eggs, salt, and pepper, which together form a cohesive stuffing mixture.
The stuffing is transferred to a buttered casserole dish, pressed compactly, covered, and baked initially to meld flavors and cook through. Uncovered baking finishes it with a golden brown crust while maintaining moistness inside. The fresh herbs in combination with dried ones provide a balanced, earthy flavor.
This stuffing is suitable as a side for traditional holiday meals or any roasted poultry. It can be prepared in advance and baked just before serving. The texture balances moist and tender with a lightly crisp top.
The recipe allows substituting dried herbs with poultry seasoning. The bread cubes can be store-bought or homemade by drying cubed bread overnight. The stuffing can be refrigerated assembled for up to 24 hours before baking, allowing for convenient meal prep.
Ingredients
- 6 tablespoons butter unsalted
- 2 celery finely chopped, medium stalks
- 1 onion minced, medium
- ¼ cup parsley minced fresh leaves
- 1 teaspoon sage dried
- 1 teaspoon thyme dried
- ½ teaspoon marjoram dried
- 21 ounces bread cubes plain, dried
- 3½ cups chicken stock
- 2 egg beaten lightly
- 1 teaspoon salt
- 1 teaspoon black pepper ground
Instructions
- Preheat oven to 400 degrees F. Butter a 9x13-inch casserole dish; set aside.
- In a large skillet, melt the butter over medium-high heat. Add the celery and onion and sauté until softened, stirring occasionally, about 8 to 10 minutes. Stir in the parsley, sage, thyme and marjoram, and cook until fragrant, about 1 additional minute. Transfer to a very large mixing bowl.
- Add the bread cubes, chicken stock, eggs, salt and pepper, and stir with a rubber spatula or wooden spoon to distribute the dry and wet ingredients evenly. Turn the mixture into the prepared casserole dish and press into a compact layer.
- Cover with foil and bake for 25 minutes. Remove the foil and continue to bake until golden brown, 25 to 30 additional minutes. Allow to sit for 10 minutes before serving.
Notes
- Use plain dried bread cubes—which can be purchased or made by cubing and drying bread overnight—for best texture.
- Substitute dried sage, thyme, and marjoram with 1 tablespoon of poultry seasoning if preferred.
- Assemble the stuffing in the baking dish and wrap tightly; refrigerate up to 24 hours before baking.
- Before baking refrigerated stuffing, allow it to rest at room temperature for 30 minutes for even cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 338 kcal
% Daily Value*
| Calories | 338kcal | 17% |
| Carbohydrates | 42g | 14% |
| Protein | 12g | 24% |
| Fat | 13g | 20% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 66mg | 22% |
| Sodium | 728mg | 30% |
| Potassium | 317mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 525IU | 11% |
| Vitamin C | 4.2mg | 5% |
| Calcium | 127mg | 13% |
| Iron | 3.3mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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