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.
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
- 1 loaf white or sourdough bread cut in 1/2 inch cubes (around 9 cups bread cubes)
- 3/4 cup salted butter
- 3 celery stalks chopped
- 1 small yellow/white onion chopped
- 1/4 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
- 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 9×13-inch baking pan with non-stick spray. Pour stuffing mixture evenly into pan. Bake uncovered for 35 to 40 minutes.