Classic Bread Stuffing

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This Classic Bread Stuffing recipe is fresh, homemade and the flavors are out of this world delicious. You’ll want it at every holiday feast.

A classic homemade stuffing that is fresh and delicious. Life-in-the-Lofthouse.com Stuffing is an essential side dish to any Thanksgiving dinner. For most of my life all I’ve had is the box version (hello, Stove Top!) I absolutely love Stove Top, I’m not knocking it at all, but now that I’ve had homemade stuffing there is just no comparison. 🙂 

This Classic Bread Stuffing is so fresh, unprocessed and the flavors are just out of this world. I used a loaf of crusty sour dough bread from a local bakery, and it made this stuffing completely delicious. I think this will be a new tradition for our Thanksgiving dinners.

Classic Bread Stuffing

A classic Homemade Stuffing that is fresh and delicious!
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Author Life in the Lofthouse

Ingredients

  • 1 loaf white or sourdough bread cut in 1/2 inch cubes (around 9 cups bread cubes)
  • 3/4 cup butter
  • 3 celery stalks chopped
  • 1 small yellow/white onion chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground sage
  • 1/2 teaspoon dried thyme
  • 1 teaspoon poultry seasoning
  • 1/4 teaspoon black pepper
  • 1/2 to 1 cup chicken broth

Instructions

  • Preheat oven to 350° F.
  • In a medium skillet over medium-high heat melt butter. Add chopped celery and onion to butter and cook until tender.
  • Stir in salt, sage, thyme, poultry seasoning and pepper. Stir to combine. Remove skillet from heat.
  • Place bread cubes in a large bowl. Pour the butter/vegetable mixture over bread. Toss to coat. Pour in enough chicken broth until bread is moistened.
  • Spray a 9x13-inch baking pan with non-stick spray. Pour stuffing mixture evenly into pan. Bake uncovered for 35 to 40 minutes.

 A classic homemade stuffing that is fresh and delicious. Life-in-the-Lofthouse.com


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8 thoughts on “Classic Bread Stuffing

  1. OMG! This looks SO good!! LOVE stuffing and have never tried to make it, just like you I’ve always had stouffers 🙂 Can’t wait to try it!!!

    1. Jessica, no because I used a sourdough that was pretty dry already. If you’re using a softer bread you can dry it out a day in advance. 🙂

  2. That is almost the exact recipe my Mom did every year. She would partially dry it we would tear it up in bite size pieces. She did not use poultry seasoning or the chicken broth probably more butter till most of the bread had butter then plenty of save and always stuffed the turkey with it. OMG that was the best and everyone loved it

  3. I like to add mushrooms and fresh garlic, I use a loaf of regular bread and two or so cans of the cheap refrigerated biscuits. It’s also good with some wild rice or even nuts!

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