Description
Classic Bread Stuffing is a timeless side dish perfect for holiday meals or family gatherings. Made with aromatic herbs, sautéed vegetables, and rich chicken broth, this stuffing is baked to a golden perfection, delivering a moist, flavorful accompaniment that complements poultry or roasted meats beautifully.
Ingredients
Scale
Main Ingredients
- 10 cups of bread cubes
- 1 cup of chopped onion
- 1 cup of chopped celery
- 1/2 cup of unsalted butter
- 2 cups of chicken broth
- 1 tablespoon of dried sage
- 1 tablespoon of dried thyme
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 2 eggs, beaten
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the ideal temperature for baking the stuffing evenly.
- Sauté Vegetables: Melt the butter in a skillet over medium heat. Add the chopped onion and celery, sautéing until they are soft and fragrant, usually about 5-7 minutes, enhancing the flavor base of the stuffing.
- Combine Ingredients: In a large bowl, mix the bread cubes with the sautéed onion and celery. This creates the structural base for the stuffing.
- Add Seasonings and Broth: To the bread mixture, add the chicken broth, dried sage, dried thyme, salt, black pepper, and beaten eggs. Mix thoroughly to ensure the bread absorbs the seasoning and broth evenly.
- Transfer to Baking Dish: Grease a baking dish lightly, then transfer the mixture into the dish, spreading it out evenly for consistent cooking.
- Bake: Place the baking dish in the preheated oven and bake for 30-40 minutes until the top is golden brown and the stuffing is cooked through, creating a crunchy top layer with moist insides.
Notes
- Use day-old bread cubes to help absorb the broth better and prevent sogginess.
- Feel free to substitute chicken broth with vegetable broth for a vegetarian version but adjust seasonings accordingly.
- Add cooked sausage, nuts, or dried fruits for extra texture and flavor variation.
- Cover the stuffing with foil while baking if you prefer a moister texture, uncovering during the last 10 minutes for browning.
- Make sure to beat the eggs well before mixing to help bind the stuffing.
