Sides

Classic Bread Stuffing

My Mom, Mary, always made a classic bread stuffing

Simply made with sautéed onions and celery that are cooked down in butter, with fresh herbs and a combination of dried bread cubes and homemade chicken stock.  It all comes together to make one of the best traditional stuffing recipes

I think they key is using good quality fresh bread and letting it sit out for 2 to 3 hours to get “stale”.  If you didn’t plan ahead, no worries.  Place the bread slices on a sheet pan in your oven on 200 degrees for about an hour for the same results

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Now learn from my mistake here.  Cut the bread into even shaped cubes BEFORE you dry it out.  I berated myself the entire time I cut this crunchy bread into cubes and made a giant mess.  You should have about 8 cups of bread cubes

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Measure out 1 tablespoon each of butter and olive oil.  Dice one large onion and 3 celery stalks into evenly sized pieces

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Heat the butter and oil in a stock pot over medium heat.  Add in the onion and celery

It will take about 10 minutes to sweat these vegetables down.  Be sure to stir frequently

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I have 2 cups of homemade chicken stock (store bought is also fine), about 6 fresh sage leaves, a couple of sprigs of fresh thyme, and 1/2 teaspoon each of kosher salt, black pepper and garlic powder

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Finely chop the sage and thyme and add along with the spices to the vegetable mixture Stir to combine then add in the chicken stock

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Bring stock to a simmer then add in the bread cubes

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Remove from heat and let cool down a few minutes before we add in the eggs

Is it stuffing or is it dressing??

Well, since I’m making this as a casserole in the oven and not “stuffing” a bird with it, it’s technically called “dressing”.  I think dressing is more of a Southern term… most of us New Yorkers call it stuffing whether it’s cooked in the bird or out of the bird.  And my Mom always made both because some of us liked the softer, more moist version that cooks inside the turkey or chicken and some of us like the crunch from baking in a casserole.  I’m in the crunchy baked casserole camp

Now that our stuffing is cooled a little, let’s add in 2 beaten eggs.  We’re not looking to make scrambled eggs here.

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Combine well and spread out in a layer in a buttered casserole pan

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Cover and bake at 350 degrees for 25 minutes, then uncover and bake another 20-25 minutes until lightly browned

Classic Bread Stuffing FB

 

Enjoy!

Simply Sunday's ~ Classic Bread Stuffing

  • Servings: 8
  • Difficulty: Easy
  • Print

Ingredients

8 cups of stale bread, cubed

1 tablespoon butter

1 tablespoon olive oil

1 large onion

3 celery stalks

2 cups of homemade or store bought chicken stock

6 fresh sage leaves

2 sprigs of fresh thyme

1/2 teaspoon kosher salt

1/2 teaspoon black pepper

1/2 teaspoon garlic powder

2 beaten eggs

Directions

Dry 8 cups of cubed bread either air dried for 2-3 hours or toasted at 200 degrees for 1 hour

Preheat oven to 350 degrees

Measure out 1 tablespoon each of butter and olive oil.  Dice one large onion and 3 celery stalks into evenly sized pieces

Heat the butter and oil in a stock pot over medium heat.  Add in the onion and celery

It will take about 10 minutes to sweat these vegetables down.  Be sure to stir frequently

I have 2 cups of homemade chicken stock (store bought is also fine), about 6 fresh sage leaves, a couple of sprigs of fresh thyme, and 1/2 teaspoon each of kosher salt, black pepper and garlic powder

Finely chop the sage and thyme and add along with the spices to the vegetable mixture Stir to combine then add in the chicken stock

Bring stock to a simmer then add in the bread cubes; Remove from heat and let cool down a few minutes before adding in the 2 beaten eggs

Combine well and spread out in a layer in a buttered casserole pan

Cover and bake at 350 degrees for 25 minutes, then uncover and bake another 20-25 minutes until lightly browned

Tools used to make this recipe

Zelite Infinity Santoku Knife

Pyrex Prepware 2-Cup Measuring Cup, Red Graphics, Clear

Mini Prep Glass Bowl

NuWave Flex Precision Induction Cooktop

Architec Carving Board, Gripperwood

Lodge Enameled Cast Iron Dutch Oven

Wilton Recipe Right Non-stick Cookie Sheet Set, 2-Piece

© Simply Sundays 2019
All rights reserved

2 comments on “Classic Bread Stuffing

  1. It wouldn’t be Thanksgiving at my house without stuffing! 😋🌿

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