Old-Fashioned Bread Stuffing
You found our most popular recipe for traditional bread stuffing. This recipe is not about cornbread stuffing made with sausage and veggies. It’s about celery and onion that’s been sautéed in butter and seasonings and then combined with dry bread cubes and chicken broth. You can bake the entire recipe of stuffing in a casserole or use it to stuff a 10- to 12-pound turkey. No matter which method you choose to make, just follow the specific instructions in the recipe to make sure the stuffing is heated thoroughly. Plus, there's no need to stress about buying the best stuffing bread because our Test Kitchen's top bread picks for making bread cubes are included in the recipe. Also, be sure to check out our Test Kitchen's recommendations for additional stuffing options to add to the stuffing. Whether you call it stuffing or dressing, you're sure to find this bread stuffing recipe a hit with your family and friends.
Making Dry Bread Cubes Step-By-Step
- Slice loaf into ½-inch-thick slices; slice crosswise into ½-inch-wide strips. Cut the strips into ½-inch cubes.
- Spread bread cubes in a single layer in a shallow pan. Let them sit overnight on the counter or bake in a 300°F oven for 10 to 15 minutes, stirring once or twice.
Stuff It
If you like your stuffing in the turkey, spoon it loosely (don't pack it) into the cavity of a 10- to 12-lb. turkey. This will add about 45 minutes to the roasting time. The stuffing must reach 165°F if it's baked in the cavity.
Ingredients
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1 ½ cups chopped or sliced celery (3 stalks)
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1 cup chopped onion (1 large)
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½ cup butter or margarine
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1 tablespoon snipped fresh sage or 1 teaspoon poultry seasoning or ground sage
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¼ teaspoon black pepper
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12 cups dry bread cubes
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1 - 1 ¼ cups chicken broth*
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Sage leaves (optional)
Directions
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Preheat oven to 325°F. In a large skillet cook celery and onion in hot butter over medium heat until tender but not brown. Remove from heat. Stir in sage and pepper.
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Place bread cubes in large bowl; add onion mixture. Drizzle with enough chicken broth to moisten; toss lightly to combine.
Test Kitchen Tip: If using to stuff a turkey, reduce broth to 3/4 to 1 cup. Try a mix of whole wheat, white, and multi-grain bread cubes for extra flavor.
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Place stuffing in a 2-qt. casserole dish. Bake, covered, for 30 to 45 minutes or until heated through. Top with fresh sage. Makes 12 to 14 servings.
Stuffing Addition Options
• Stir 2 medium cored and chopped apples into bread cubes.
• Omit 1 cup of the celery and substitute 2 cups sliced mushrooms. Cook mushrooms with the celery in Step 1, above.
• Stir one 15-ounce can chestnuts, drained and coarsely chopped, into bread cubes.
• Stir 1 cup cooked wild rice into bread cubes.
Bread Options
Here are some of our favorite types of bread to use in our old-fashioned stuffing (choose one): white or wheat bread, corn bread, focaccia bread, Italian bread, multigrain bread, and sourdough bread.
Nutrition Facts (per serving)
| 181 | Calories |
| 10g | Fat |
| 20g | Carbs |
| 4g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 181 | |
| % Daily Value * | |
| Total Fat 10g | 13% |
| Saturated Fat 5g | 25% |
| Cholesterol 22mg | 7% |
| Sodium 342mg | 15% |
| Total Carbohydrate 20g | 7% |
| Total Sugars 2g | |
| Protein 4g | 8% |
| Vitamin C 1.2mg | 1% |
| Calcium 50.5mg | 4% |
| Iron 1.3mg | 7% |
| Potassium 111mg | 2% |
| Folate, total 40.3mcg | |
| Vitamin B-12 0.1mcg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.