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
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
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 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.
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
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Enjoy!
Simply Sunday's ~ Classic Bread Stuffing
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
Pyrex Prepware 2-Cup Measuring Cup, Red Graphics, Clear
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
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It wouldn’t be Thanksgiving at my house without stuffing! 😋🌿
Same here!