Classic Bread Stuffing
Ingredients
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8 cups day-old bread cubes (white or French bread)
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4 tbsp butter
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1 small onion, finely chopped
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2 celery stalks, chopped
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2 garlic cloves, minced
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1–1½ cups chicken broth
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1 tsp dried sage
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1 tsp dried thyme
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½ tsp dried rosemary (optional)
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½ tsp black pepper
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½–1 tsp salt (to taste)
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2 eggs, lightly beaten
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2 tbsp fresh parsley (optional)
Instructions
1️⃣ Prep the Bread
If bread isn’t dry, bake cubes at 160°C (325°F) for 10–15 minutes until slightly crisp.
2️⃣ Cook the Aromatics
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Melt butter in a skillet.
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Sauté onion and celery until soft (5–7 minutes).
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Add garlic and cook 30 seconds.
3️⃣ Mix
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In a large bowl, combine bread cubes, cooked vegetables, herbs, salt, and pepper.
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Pour in beaten eggs and 1 cup broth.
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Mix gently. Add more broth a little at a time until moist but not soggy.
4️⃣ Bake
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Transfer to a greased baking dish.
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Cover with foil and bake at 180°C (350°F) for 25 minutes.
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Remove foil and bake another 15–20 minutes until golden on top.
Tips
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For richer flavor, use half butter and half sausage drippings.
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Add cooked sausage, cranberries, or mushrooms for variation.
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Want crisp edges? Bake uncovered the entire time.
If you tell me what you’re stuffing (chicken, turkey, pork chops, etc.), I can tailor it perfectly.