Some things are too good to only enjoy at Thanksgiving, and this Bread Stuffing recipe is one of them.
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Bread stuffing is an iconic dish, particularly during special occasions like Thanksgiving and Christmas. Its rich background and widespread charm make it a must-have on dining tables worldwide. While its origins are somewhat debated, the consensus is that stuffing has existed for centuries, with all sorts of variations across different countries. The Romans even had a tradition of filling animals with a blend of vegetables, nuts, and spices, which eventually evolved into the bread-based stuffing we enjoy today.
Bread stuffing’s versatility is one reason it’s so popular. The concept is straightforward: bread cubes with herbs and other tasty ingredients moistened with broth or other liquids. Despite its simplicity, this dish allows for creativity and personalization. Some prefer sage and onion stuffing, while others may incorporate sausage, apples, cranberries, or oysters. This adaptability means that stuffing can cater to different palates and dietary needs, such as Gluten-Free Stuffing and Dairy-Free Vegan Stuffing, making it a hit at any gathering.
Another appealing aspect of bread stuffing is its comforting quality.
There’s something comforting and cozy about a dish that blends the familiar tastes of bread, herbs, and savory spices. The scent of stuffing baking in the oven can trigger memories of family get-togethers, special occasions, and the coziness of home. It’s a dish that unites people both in its preparation and enjoyment. Whether served inside a turkey, alongside a roast, or as a side dish, bread stuffing elevates any meal.
Is Bread Stuffing Healthy?
When the word “bread” is in the title, you can bet it’s a high-carb dish. That isn’t always a bad thing; however, if counting calories or carbs, this bread stuffing recipe isn’t one to eat often. Still, as with many recipes, you can alter things to make it healthier. For instance, gluten-free bread or whole wheat bread works in place of white bread. Just understand that the texture and flavors will change slightly. Another stuffing recipe to try for a healthier alternative is Moroccan Simple Gluten-Free Stuffing, full of delicious things like pistachios and apples.
The secret to the best bread stuffing?
It isn’t often that day-old rather than fresh ingredients are suggested in a recipe. However, when it comes to bread stuffing, you don’t want fresh, squishy white bread. What stuffing needs is dried-out bread that can handle all the liquid from the broth. That’s why the first step of drying the bread cubes in the oven is critical. If you only have fresh, soft bread, no worries. Simply keep the cubes in the oven a little longer until they are dried out.
INGREDIENTS
- 1 loaf (about 1 pound) day-old white bread, cut into 1-inch cubes
- 1 large onion, finely chopped
- 3 stalks celery, finely chopped
- 1/2 cup unsalted butter
- 2 teaspoons dried sage
- 1 teaspoon dried thyme
- 1/2 teaspoon dried marjoram
- 2 cups low-sodium chicken broth
- 2 large eggs, beaten
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
INSTRUCTIONS
Toast
Dry and toast bread cubes in the oven.
Sauté
Cook onions, celery, and herbs in butter.
Combine
Mix bread with vegetables, herbs, broth, and eggs.
Bake
Bake until golden and serve with parsley garnish.
Devour!
FAQs & Tips
Bread stuffing stores really well in the refrigerator or freezer. Place the leftovers in a zip-top food storage bag or airtight container and keep in the fridge for up to 5 days. You can also freeze stuffing for up to 3 months. Stuffing reheats well in the microwave or covered with foil in the oven. For both methods, add some more broth to moisten while heating.
I prefer making the cubes myself from a loaf of bread since the texture turns out perfect. Still, for a quicker method, you can certainly purchase pre-packaged bread cubes that are already dry and ready to go. You need about a pound or 10 cups of cubes.
One of the best parts of stuffing is that it is incredibly versatile. This recipe includes marjoram, thyme, and sage, common bread stuffing flavors. You can also add rosemary, chives, or chopped apple pieces. Some recipes even use nutmeg or cinnamon. Have fun with it and choose herbs and spices according to what you enjoy.
Serving Suggestions
Bread stuffing improves any dish you serve it with. Let’s talk turkey first thing. Obviously, it goes great as a side to your glorious Thanksgiving bird. But don’t stop there. Once the holidays pass, keep enjoying bread stuffing alongside dishes like Air Fryer Boneless Pork Chops or Crispy Baked Chicken Legs. One of my absolute favorites is this Easy Turkey Meatloaf recipe with a serving of bread stuffing right next to it. Forget the mashed potatoes – I need stuffing. Bread stuffing is a hearty dish on its own, so go ahead and enjoy it as a main dish or with a simple Broccoli Cranberry Salad on the side.
Classic Bread Stuffing
Ingredients
- 1 loaf about 1 pound day-old white bread, cut into 1-inch cubes
- 1 large onion finely chopped
- 3 stalks celery finely chopped
- 1/2 cup unsalted butter
- 2 teaspoons dried sage
- 1 teaspoon dried thyme
- 1/2 teaspoon dried marjoram
- 2 cups low-sodium chicken broth
- 2 large eggs beaten
- Salt and pepper to taste
- Fresh parsley chopped (for garnish)
Instructions
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Preheat oven to 350°F (175°C). Spread the bread cubes in a single layer on a baking sheet and bake for 10-15 minutes until dry and toasted. Transfer to a large mixing bowl.
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In a large skillet, melt butter over medium heat. Add onion and celery, and cook until softened, about 8-10 minutes. Stir in sage, thyme, and marjoram, and cook for another minute.
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Pour the vegetable and herb mixture over the toasted bread cubes. Add salt and pepper to taste. Toss to combine.
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In a small bowl, whisk together the chicken broth and beaten eggs. Pour over the bread mixture and gently fold until the bread is evenly moistened.
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Transfer the stuffing to a buttered 9×13-inch baking dish. Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 20-30 minutes until the top is golden brown.
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Garnish with fresh parsley before serving. Serve warm as a side dish to your favorite main course.
Nutrition
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