Traditional Bread Stuffing
Total Time
1 hr 25 mins
Prep Time
20 mins
Cook Time
55 mins
Rating
4.99 out of 5 stars
(97)
Ingredients
10 servings
- 6 tablespoons unsalted butter
- 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
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Preparation
Step 1
Preheat oven to 400 degrees F. Butter a 9×13-inch casserole dish; set aside.
Step 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.
Step 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 and press into a compact layer.
Step 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.
Step 5
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Chef's notes
Bread Cubes:
You can purchase bread cubes in a bag made specifically for stuffing, or you can take any large loaf of bread (about a 1 to 1.5-pound loaf) and cube it (you want about 10 cups of cubes), spread the cubes out on a baking sheet, and allow to dry overnight.
Herb Substitute:
You can substitute the dried herbs (sage, thyme, and marjoram) with 1 tablespoon of poultry seasoning.
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.
