Savory Bread Stuffing

A classic, simple and flavorful herbed bread stuffing for your holiday meals

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Course: Side Dish

Cuisine: European

Keyword: Stuffing, Thanksgiving

Prep Time: 30

Cook Time: 1

Servings: servings

Calories: 405kcal

Equipment

Cutting Board
Bread Knife
2 Sheet Pans
Small Saucepan
Large Mixing Bowl
13"x9" Casserole Dish
Cooking Spray, such as Pam
Measuring Cups and Spoons
Glass Measuring Cup with a Spout
Fork
Large Mixing Spoon

Ingredients

2 Loaves Italian Bread, Cut into Small Cubes Appx. 12 Cups
2 Sticks Salted Butter, melted
8 Stalks Celery, Trimmed and Finely Diced
½ Large White or Yellow Onion, Peeled and Finely Diced
3 tsp. Kosher Salt
1 tsp. Black Pepper
3 Tbsp. Fresh Parsley, Finely Chopped
2 tsp. Dried Sage
1 tsp. Poultry Seasoning
1 tsp. Dried Thyme
3 C. Chicken Stock or Broth
2 Lg. Eggs

Instructions

Set your oven to 300℉ and gather all of your ingredients. Line a 13"x 9" baking dish with cooking spray.
Line 2 sheet pans with cubed bread, and pop into the oven for 10-15 minutes, just to lightly toast and dry out the bread.
Note: Bread cubes do not need to be firm like croutons.
Heat a small saucepan to medium high and then add a little of the melted butter. To the pan, sauté the onions just until translucent, about 5 minutes. Season with a little salt and pepper. Add in the celery, season with a little more salt and pepper, and cook an additional few minutes, just until the celery has softened.
Move the cooked vegetables to a large mixing bowl and allow to cool slightly.
Once the bread has been toasted, remove from the pans from the oven and increase the temperature up to 350℉.
To the large mixing bowl, add the toasted bread cubes, drizzle with the remaining melted butter, all of the herbs and the remaining salt and pepper, and give everything a toss to coat.
If you haven't done so already, vigorously whisk the eggs using a fork, then pour the eggs and the chicken stock over the bread cubes. Toss everything together and pour the mixture into a prepared baking dish.
Bake at 350℉ for 1 hour, until the top is a light golden brown and the juices beneath the surface are bubbling (this is why I prefer using a clear glass baking dish over a ceramic one, in this case).
Serve warm.

Notes

Making Ahead:

Method 1) Prepare this classic savory stuffing recipe and bake as directed but make sure to have an extra cup of stock on hand. Cool the dish completely, cover tightly, and store in the refrigerator overnight. About an hour or so before serving, remove from refrigeration and allow the dish to come to room temperature. Pour the extra chicken stock over the top, and warm in a 350℉ oven for 30 minutes. Hold warm until ready to serve.

Method 2) Prepare the dish as directed but store in the refrigerator, unbaked, tightly covered, overnight. Bring to room temperature, at least 30 minutes, while preheating the oven to 350℉. Bake for one hour, then keep warm until ready to serve.

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