good bread stuffing recipe

Written ByJenny Smyth Posted on
good bread stuffing recipe
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The Best good bread stuffing recipe

I’ve been making this good bread stuffing recipe for years, and it’s always a hit with my family and friends. I love how it’s easy to customize with your favorite herbs and spices, and the best part is that it’s so versatile – you can serve it as a side dish, use it as a filling for sandwiches, or even turn it into a main course by adding some cooked sausage or bacon.

I remember the first time I made this recipe, I was determined to create a stuffing that would rival my grandmother’s famous bread pudding. It took me a few tries to get it just right, but when I finally did, I knew I had created something special.

The combination of tender bread, savory seasonings, and rich aromas is truly unbeatable. Over the years, I’ve tweaked the recipe to make it even better – adding in some chopped celery for added depth of flavor, using fresh herbs instead of dried ones for a brighter taste, and experimenting with different types of bread to find the perfect texture.

Now, I’m excited to share this recipe with you and hope you’ll enjoy it just as much as my family does. One thing that makes this recipe stand out is the way the bread absorbs all the flavors from the seasonings without becoming too soggy or dry.

This is because of the key technique involved in making good bread stuffing: using stale bread that’s been allowed to dry out slightly before mixing in all the other ingredients. This process helps to remove excess moisture from the bread, allowing it to soak up all the flavors without becoming too soggy or dry.

Of course, there are many ways to make bread stuffing – but this method produces results that are consistently delicious every time.

Classic Bread Stuffing

Classic Bread Stuffing

4.7 from 1748 votes

This savory bread stuffing is a perfect side dish for holiday meals. It combines crusty bread with aromatic vegetables and herbs for a comforting classic.

Prep Time20 mins
Cook Time35 mins
Resting Time0 mins
Total Time55 mins
Servings: 8Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Stuffing

1 loaf (1 lb) day-old crusty bread, cut into 1/2-inch cubes
4 tablespoons unsalted butter
1 large yellow onion, finely chopped
2 celery stalks, finely chopped
3 cloves garlic, minced
2 teaspoons fresh thyme leaves (or 1 teaspoon dried)
1 teaspoon fresh sage, chopped (or 1/2 teaspoon dried)
1 teaspoon fresh rosemary, chopped (or 1/2 teaspoon dried)
1 1/2 cups low-sodium chicken or vegetable broth
1 large egg, lightly beaten
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup fresh parsley, chopped

👨‍🍳Directions

1Preheat your oven to 375°F.
2Spread the bread cubes on a baking sheet and toast for 10 to 12 minutes, stirring halfway, until they are lightly golden and dry.
3Remove from oven and let cool slightly.
4In a large skillet over medium heat, melt the butter.
5Add the chopped onion and celery and cook, stirring often, for 8 to 10 minutes until softened and translucent.
6Stir in the garlic, thyme, sage, and rosemary and cook for 1 minute until fragrant.
7Transfer the cooked vegetables to a large mixing bowl.
8Add the toasted bread cubes, salt, pepper, and parsley and toss gently to combine.
9In a separate small bowl, whisk together the broth and beaten egg, then pour over the bread mixture and stir until all cubes are evenly moistened.
10Transfer the stuffing to a greased 9×13-inch baking dish and spread into an even layer.
11Cover tightly with foil and bake for 20 minutes.
12Remove the foil and bake for an additional 15 to 20 minutes until the top is golden brown and crisp.
13Let the stuffing rest for 5 minutes before serving.
14The internal temperature should reach 165°F if using egg.
15Garnish with extra fresh parsley if desired.

🔧Equipment

Large skillet
Large mixing bowl
9×13-inch baking dish
Wooden spoon
Measuring cups and spoons
Knife and cutting board

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 35mg🧂Sodium: 580mg🌾Total Carbs: 42g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 8g

📝Notes

For a vegetarian version, use vegetable broth and omit the egg. You can also add cooked sausage or dried cranberries for variation. Day-old bread works best as it absorbs the liquid without becoming mushy.

Watch Video Of How Classic Bread Stuffing Works

This good bread stuffing recipe is always a good idea for any occasion – whether you’re hosting a holiday dinner or just need a comforting side dish for everyday meals.

It’s incredibly versatile and can be easily customized with your favorite herbs and spices.

Plus, its rich flavors pair perfectly with so many different types of meat – whether you’re serving turkey at Thanksgiving or roast chicken on a weeknight evening.

❓ Frequently Asked Questions About Bread Stuffing

Q1: What kind of bread should I use for this recipe?

For this recipe, you want to use stale bread that’s been allowed to dry out slightly before mixing in all the other ingredients. This will help remove excess moisture from the bread and prevent it from becoming too soggy or dry. You can use any type of bread you like – white or whole wheat, crusty or soft – as long as it’s stale.

Q2: Can I make this recipe ahead of time?

Yes, you can make this recipe ahead of time! In fact, one of the best things about this recipe is how well it holds up over time. You can mix all the ingredients together up to a day in advance and then refrigerate until ready to bake.

Q3: How do I prevent my stuffing from becoming too dry?

To prevent your stuffing from becoming too dry, make sure you’re using enough liquid when mixing all the ingredients together. You can also try adding in some extra butter or oil if you find your stuffing is getting too dry during baking.

Q4: Can I substitute different types of herbs for those listed in the recipe?

Yes! You can substitute different types of herbs for those listed in the recipe – just be sure to adjust your seasoning accordingly based on how strong each herb is.

Q5: How do I store leftover stuffing?

To store leftover stuffing, let it cool completely before refrigerating or freezing. You can then reheat as needed by baking in a 350°F oven until warmed through.

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