Traditional Bread Stuffing Recipe

A square serving of stuffing on a small plate.

5 from 1 vote

Traditional Bread Stuffing Recipe

This traditional bread stuffing recipe ias full of savory, buttery flavor and is moist on the inside with a crisp, golden brown top. It's the perfect stuffing to pair with your Thanksgiving turkey!

Prep Time15

1 15

Total Time1 30

Course: Side Dish

Cuisine: American

Servings:

Calories: 294kcal

Author: Scott

Ingredients

1 loaf white bakery bread cut into ½-inch cubes
½ cup unsalted butter 1 stick, plus 1-2 tablespoon more for greasing the dish
3 celery ribs finely chopped
1 medium onion finely chopped
3 Tablespoons fresh parsley minced, plus more for garnish
2 Tablespoons fresh sage minced
1 Tablespoon fresh rosemary minced
1 Tablespoon fresh thyme minced
3 to 4 cups low sodium chicken stock
2 large eggs lightly beaten
2 teaspoons salt
1 teaspoon freshly ground black pepper

Instructions

Cut the bread into cubes and bake in a 300℉ oven for 20-30 minutes, flipping halfway through, until the bread is very dry. Remove and let the bread cool.
Preheat your oven to 400℉ and butter a 9 by 13 baking dish.
Melt the butter in a 12-inch skillet over medium heat. Add the celery and onions and cook for 7-8 minutes until softened. Stir in the parsley, sage, and thyme and cook for another minute. Transfer to a very large bowl.
Add 3 cups of stock, the eggs, salt, and pepper to the vegetables and stir to combine. Then add the dried bread cubes and toss to combine. If the mixture seems too dry, stir in the remaining stock.
Pour the mixture into the buttered baking dish and gently press down to flatten into an even layer. Cover with foil and bake for 30 minutes.
Remove the foil and continue to bake until the top is lightly browned, about 15-20 minutes longer. Cool for 10 minutes, then garnish with additional parsley before serving.

Notes

Make Ahead - Assemble the stuffing up to 2 days ahead, then cover and refrigerate. Remove from the fridge at least 30 minutes before cooking, then bake as directed.

Storage - Store leftovers in an airtight container and refrigerate for up to 4 days. The stuffing can be frozen for up to 3 months.

Reheating - To reheat, place the stuffing in a baking dish, pour a splash of stock over the top, and cover with foil. Then bake in a 350℉ oven for 10-12 minutes until warmed through. Smaller portions can be reheated in the microwave.

Nutrition