Classic Bread Stuffing
Fresh herbs elevate this moist, savory bread stuffing. Complement a holiday meal or everyday dinner with a side of this tasty stuffing!
Ingredients
- 1 pound bread, cubed, about 14 cups
- 2 tsp olive oil, for the baking sheet
- Butter or cooking spray for the baking dish
- ¾ cup unsalted butter
- 1 ½ cups diced onions
- 1 ½ cups thinly sliced celery
- 1 carrot (optional), grated
- 2 tbsp chopped parsley leaves
- ¼ cup minced fresh sage leaves
- 1 tbsp chopped chives
- 1 tbsp chopped fresh thyme
- 1 tbsp chopped fresh rosemary
- 1 tsp kosher salt, or to taste
- ¼ tsp freshly ground black pepper, or to taste
- 2 ½ cups low-sodium chicken broth (or more, as needed to moisten)
- 2 large eggs
Instructions
For the Bread
- Heat the oven to 225°F and gather the ingredients.
- Cut the bread into 1/2-inch cubes and spread it out in a single layer on a lightly oiled large baking sheet. Bake until dry and lightly toasted, about 40 to 50 minutes. Note: You can do this ahead of time —let the toasted bread cubes cool and put them in a food storage bag until you're ready to make the stuffing.1 pound bread | 2 tsp olive oil
The bread cubes can be toasted a day or two ahead. Once cooled, store them in a zip-top bag at room temperature until you're ready to assemble the stuffing.
For the Stuffing
- Lightly butter a 3-quart baking dish or spray it with cooking spray, and heat the oven to 350°F.Butter or cooking spray for the baking dish
- Melt the unsalted butter in a large saucepan or Dutch oven over medium heat. Add the onions, celery, and grated carrot, if using. Cook the vegetables, stirring frequently, for about 5 minutes, until the onions are translucent.3/4 cup unsalted butter | 1 1/2 cups diced onions | 1 1/2 cups thinly sliced celery | 1 carrot (optional)
- Combine the bread cubes with the sautéed vegetables, parsley, sage, chives, thyme, rosemary, salt, and pepper. Add 2 1/2 cups of chicken broth. Add more chicken broth if the mixture seems dry. Taste and adjust the seasonings. Make sure to taste for seasoning before you add the raw eggs.2 tbsp chopped parsley leaves | 1/4 cup minced fresh sage leaves | 1 tbsp chopped chives | 1 tbsp chopped fresh thyme | 1 tbsp chopped fresh rosemary | 1 tsp kosher salt | 1/4 tsp freshly ground black pepper | 2 1/2 cups low-sodium chicken broth (or more, as needed to moisten)
- Whisk the eggs in a separate bowl until well blended and add them to the bread mixture. Stir to combine thoroughly.2 large eggs
- Transfer the stuffing mixture to the prepared baking dish and bake until lightly browned, about 45 to 55 minutes.
- Let the stuffing rest for a few minutes before serving.
The amount of chicken broth you need will vary depending on how dry your bread is. Add it gradually and stop when the mixture is moist but not soggy — it should clump together when pressed but not feel wet.
Nutrition
Calories: 294kcalCarbohydrates: 25gProtein: 8gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 76mgSodium: 565mgPotassium: 204mgFiber: 2gSugar: 4gVitamin A: 1569IUVitamin C: 1mgCalcium: 76mgIron: 2mg
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
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