Description
This Easy Classic Bread Stuffing delivers a rich, savory taste from aromatic vegetables, fresh herbs, and perfectly seasoned bread, making every bite a delight. Mastering this classic requires understanding the science behind each step, ensuring your stuffing achieves that perfect balance every time.
Ingredients
1 pound Day-old white or sourdough bread
1/2 cup Unsalted butter
1 large Yellow onion, finely diced
4 Celery stalks, finely diced
2 tablespoons Fresh sage, finely chopped
1 tablespoon Fresh thyme, finely chopped
1/4 cup Fresh parsley, finely chopped
3–4 cups Chicken or vegetable broth, low sodium
2 Large eggs, lightly beate
1 teaspoon Salt, or to taste
1/2 teaspoon Black pepper, or to taste
Instructions
- Step 1: Cut the day-old bread into 1-inch cubes and toast in a 300°F (150°C) oven for 15-20 minutes
- Step 2: Melt butter in a skillet over medium heat, then sauté yellow onion and celery until softened
- Step 3: Stir in fresh herbs and cook until fragrant
- Step 4: In a mixing bowl, combine sautéed vegetables with toasted bread cubes and parsley
- Step 5: Whisk together broth, beaten eggs, salt, and pepper, then pour over bread mixture and gently toss
- Step 6: Transfer to a greased baking dish and bake in a preheated 375°F (190°C) oven for 30 minutes covered, then another 20-30 minutes uncovered until golden brow
Notes
Ensure bread is day-old or toasted to achieve the best texture.
Adjust broth quantity based on how dry the bread is.
- Prep Time: 20 mins
- Cook Time: 40 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250-300 kcal
- Sugar: 2-4 g
- Sodium: 400-500 mg
- Fat: 15-20 g
- Saturated Fat: 8-10 g
- Unsaturated Fat: 7-10 g
- Trans Fat: 0 g
- Carbohydrates: 25-30 g
- Fiber: 2-3 g
- Protein: 7-9 g
- Cholesterol: 80-100 mg