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
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.