Traditional Stuffing
Loaded with flavorful vegetables and the perfect herbs to complement your dish, this classic bread stuffing will go great at your Thanksgiving feast or any meal you'd like to pair with an easy stuffing recipe.
Servings: 12 servings
Ingredients
- 24 ounces (680) plain dried bread cubes1
- ½ cup (113g) unsalted butter
- 3 medium stalks of celery chopped
- 1 medium onion chopped
- ¼ cup (15g) dried parsley leaves
- 1 and ½ teaspoons dried sage
- 1 and ½ teaspoons dried thyme
- ½ teaspoon dried oregano
- 32 ounces (907mL) chicken broth or chicken stock2
- 2 large eggs lightly beaten
- 1 teaspoon salt
- 1 teaspoon ground black pepper
Instructions
- Preheat oven to 400ºF (204ºC). Lightly spray a 9" x 13" casserole dish with non-stick spray. Set aside.
- Place the bread crumbs in a very large mixing bowl. Set aside.
- In a large skillet over medium heat, melt the butter. Add the celery and onion and cook, stirring occasionally, until softened (about 8-10 minutes). Add the parsley, sage, thyme, and oregano, and continue to cook until fragrant (about 1 minute), then add to the bowl with the bread cubes.
- Add the chicken stock, eggs, salt, and pepper, and stir everything with a rubber spatula to distribute until all of the bread is coated and the herbs are distributed evenly.
- Pour the coated bread cubes into the prepared casserole dish. Cover with foil and bake for 25 minutes. Remove the foil and continue baking until golden brown, about 25-30 more minutes. Allow to sit for 15 minutes before serving.
- Made ahead3: this stuffing can be assembled and wrapped tightly with plastic wrap and kept in the refrigerator up to 24 hours before baking. When you are ready to bake the stuffing, allow the stuffing to sit at room temperature for about 20 minutes. Remove the plastic wrap and proceed with baking directions.
Notes
- Bread cubes: you can also stale your own bread cubes. Cut your own bread into small cubes, then leave out on the counter overnight.
- Chicken broth or stock: this is personal preference or whatever you can find. Chicken stock tends to have a more flavorful taste and heartier mouthfeel, but I find it doesn't matter too much in this stuffing recipe.
- Make ahead: I have also frozen completely baked stuffing, thawed, and baked covered at 200ºF (93ºC) until heated through (about 25-30 minutes). You can also freeze unbaked stuffing up to 3 months. Bake frozen and add 5-10 minutes to the initial bake time.
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Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
Serving: 1serving | Calories: 243kcal | Carbohydrates: 29g | Protein: 8g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 49mg | Sodium: 756mg | Potassium: 133mg | Fiber: 3g | Sugar: 4g | Vitamin A: 396IU | Vitamin C: 3mg | Calcium: 89mg | Iron: 3mg
