Description
Classic Bread Stuffing is a flavorful and comforting side dish perfect for holiday meals and family gatherings. Made with toasted bread cubes, sautéed aromatic vegetables, fresh herbs, and a moistening mixture of broth and eggs, it bakes to a golden brown, crispy top and tender interior. Optional additions like parsley, cooked sausage, or dried cranberries add extra layers of taste and texture.
Ingredients
Scale
Main Ingredients
- 10 cups of day-old bread cubes (white or country bread)
- 4 tablespoons butter
- 1 onion, finely chopped
- 2 celery stalks, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
- 1 tablespoon fresh sage, chopped (or 1 teaspoon dried sage)
- 2 teaspoons fresh rosemary, chopped (or 1 teaspoon dried rosemary)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups chicken or vegetable broth (plus more if needed)
- 2 eggs, lightly beaten
Optional Ingredients
- 1/2 cup chopped parsley
- 1/2 cup cooked sausage
- 1/2 cup dried cranberries
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish to prepare for baking the stuffing later.
- Toast the Bread: Spread the bread cubes evenly on a baking sheet and toast them in the preheated oven for 10-15 minutes until they become slightly crispy but are not browned. Once toasted, set them aside to cool.
- Sauté the Vegetables: Melt the butter in a large skillet over medium heat. Add the finely chopped onion and celery and sauté for 5-7 minutes until they soften. Stir in the minced garlic, thyme, sage, rosemary, salt, and black pepper, cooking for an additional minute to release the herbs’ aromas.
- Mix the Stuffing: In a large mixing bowl, combine the toasted bread cubes with the sautéed vegetables. If you choose to add parsley, cooked sausage, or dried cranberries, mix them in at this stage for added flavor.
- Add Broth and Eggs: Gradually pour in the chicken or vegetable broth, gently tossing the mixture to moisten the bread evenly without making it soggy. Stir in the lightly beaten eggs until fully combined. If the mixture feels dry, add more broth in 1/4 cup increments until the desired moisture is achieved.
- Transfer to Baking Dish: Spread the stuffing mixture evenly into the prepared baking dish, smoothing the top for uniform baking.
- Bake: Cover the baking dish with foil and bake in the oven for 25 minutes. Then remove the foil and continue baking for an additional 15-20 minutes until the top turns golden brown and develops a crispy texture.
- Serve: Allow the stuffing to cool slightly before serving to let it set and ensure the best texture and flavor.
Notes
- Day-old bread is essential as it absorbs moisture without becoming mushy.
- Use fresh herbs when possible for the best flavor; dried herbs may be substituted but use less.
- You can customize this stuffing with additions like nuts, mushrooms, or different meats to suit your taste.
- If you prefer a vegetarian version, use vegetable broth and omit sausage.
- Covering the dish while baking helps retain moisture; removing the foil at the end crisps the top.
