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Bread Stuffing Recipe

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4.9 from 129 reviews

This classic Bread Stuffing recipe features crusty sourdough bread toasted to perfection and mixed with sautéed onions, celery, fresh herbs, and optional add-ins like nuts, fruit, or cooked sausage. Moistened with savory broth and baked until golden and crispy on top, this stuffing is a perfect side dish for holiday meals or comforting family dinners.

Ingredients

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For the Stuffing:

  • 1 (about 1 pound) loaf crusty bread, such as sourdough
  • Cooking spray
  • 6 tablespoons (3/4 stick) unsalted butter
  • 1 large yellow onion, diced (about 2 cups)
  • 1 teaspoon kosher salt, divided
  • 3 medium stalks celery, diced (about 1 1/2 cups)
  • 2 tablespoons finely chopped fresh sage, thyme, or oregano leaves, or a combination
  • 2 large eggs, lightly beaten
  • 2 to 4 cups low-sodium chicken, turkey broth, or vegetable broth

Optional Mix-Ins:

  • 1 cup coarsely chopped walnuts, almonds, pecans, or other nuts
  • 1 diced large apple, or 1 cup raisins, dried cranberries, or other diced dried fruit
  • 1 pound sausage (casings removed), ground beef, ground turkey, or ground chicken, cooked and crumbled

Instructions

  1. Prepare the Bread: Arrange 2 racks to divide the oven into thirds and preheat to 350°F. Cut or tear the bread into 1-inch pieces (about 8 cups). Spread evenly onto 2 rimmed baking sheets. Bake for 10 minutes, then stir and spread again. If using nuts, sprinkle 1 cup of chopped nuts over the bread. Bake another 8-10 minutes until bread is dry and nuts toasted. Remove and cool.
  2. Increase Oven Temperature: Raise the oven temperature to 400°F. Coat a 9×13-inch or 3 to 4-quart baking dish with cooking spray.
  3. Sauté Vegetables and Fruit: Melt butter in a large frying pan over medium heat. Add diced onion and 1/2 teaspoon kosher salt; cook until softened, about 5 minutes. Add celery, fresh herbs, and if using, diced apple or dried fruit. Cook, stirring occasionally, until celery is tender, about 5 more minutes. Transfer mixture to a large bowl.
  4. Combine Ingredients: Add toasted bread and nuts; stir in beaten eggs and remaining 1/2 teaspoon kosher salt. If desired, add cooked ground meat. Pour 2 to 4 cups of broth evenly over the stuffing and fold gently to moisten. Use 2-3 cups broth for drier stuffing or 3-4 cups for moister stuffing.
  5. Bake Stuffing: Transfer the mixture to the prepared baking dish, spreading evenly. Cover tightly with aluminum foil. Bake for 30 minutes. Remove foil and bake uncovered for an additional 15 to 20 minutes until the top is crispy and golden brown. Let cool for 10 minutes before serving.

Notes

  • For a vegetarian version, use vegetable broth and omit any meat add-ins.
  • Using day-old or slightly stale bread helps the stuffing absorb broth better without becoming mushy.
  • You can prepare the stuffing mixture a day in advance and refrigerate before baking.
  • Adjust herbs to taste; a combination of sage and thyme is traditional.
  • If adding sausage or ground meat, make sure it is fully cooked and crumbled before mixing.

Find it online: https://cookedbyclara.com/bread-stuffing-recipe/