Bread Stuffing

by socalrescue

An easy recipe for classic bread stuffing.

INGREDIENTS:

  • 6 tablespoons unsalted butter, plus extra for greasing baking dish
  • 2 medium stalks celery, finely chopped
  • 1 medium onion, minced
  • ¼ cup minced fresh parsley leaves
  • 1 teaspoon dried sage
  • 1 teaspoon dried thyme
  • ½ teaspoon dried marjoram
  • 21 ounces plain dried bread cubes
  • 3½ cups chicken stock
  • 2 eggs, beaten lightly
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper

DIRECTIONS:

  1. Preheat oven to 400 degrees F. Butter a 9×13-inch casserole dish; set aside.
  2. In a large skillet, melt the butter over medium-high heat. Add the celery and onion and sauté until softened, stirring occasionally, about 8 to 10 minutes. Stir in the parsley, sage, thyme and marjoram, and cook until fragrant, about 1 additional minute. Transfer to a very large mixing bowl.
  3. Add the bread cubes, chicken stock, eggs, salt and pepper, and stir with a rubber spatula or wooden spoon to distribute the dry and wet ingredients evenly. Turn the mixture into the prepared casserole dish.
  4. Cover with foil and bake for 25 minutes. Remove the foil and continue to bake until golden brown, 25 to 30 additional minutes. Allow to sit for 10 minutes before serving.

 

RECIPE NOTES:

Make-Ahead: The stuffing can be assembled in the baking dish, then wrapped tightly in plastic wrap and refrigerated for up to 24 hours before baking. To bake, let the stuffing stand at room temperature for 30 minutes. Remove the plastic wrap and proceed with step #4.

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Homemade stuffing is one of the classic dishes that make the Thanksgiving meal wished for and dreamed about.  Recipe courtesy of Betty Crocker.

3/4 cup butter
2 large celery stalks, chopped
1 medium onion, chopped (1/2 cup)
9 cups soft bread cubes (15 slices)
1 1/2 teaspoons chopped fresh thyme leaves or 1/2 teaspoon dried thyme leaves
1 teaspoon salt
1/2 teaspoon ground sage
1/4 teaspoon pepper
Directions

  • 1  Melt butter in 4-quart Dutch oven over medium-high heat. Cook celery and onion in butter 6 to 8 minutes, stirring occasionally, until tender. Remove Dutch oven from the heat.
  • 2  Gently toss celery mixture and remaining ingredients, using spoon, until bread cubes are evenly coated.
  • 3  Use to stuff one 10- to 12-pound turkey. Or to bake stuffing separately, grease 3-quart casserole or rectangular baking dish, 13x9x2 inches. Place stuffing in casserole or baking dish. Cover with lid or aluminum foil and bake at 325°F for 30 minutes; uncover and bake 15 minutes longer.
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CategoriesStuffing
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