Share:
Simple Bread Stuffing

Simple Bread Stuffing

Simple Bread Stuffing

The beauty of this recipe is that you can make it ahead and when you stir in the final stock, you can also taste it for spices and salt and adjust to your liking. I use my own homemade white bread but you don't have to. I make my own roasted turkey stock but you don't have to. - Jenny Jones

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Makes: 6 - 8 servings

Simple Bread Stuffing

Ingredients:

  • 8 cups dried white bread cubes
  • 2 Tablespoons butter
  • 2 Tablespoons vegetable oil (or extra light olive oil)
  • 1 cup finely chopped onion
  • 1 cup finely chopped celery
  • 1/2 teaspoon poultry seasoning
  • 1/2 teaspoon dried sage
  • 1/2 teaspoon salt + pepper to taste
  • 3 cups turkey or chicken stock, divided

Instructions:

    Up to a week in advance:
  1. Set oven for two racks and preheat to 300° F.
  2. Cut a loaf of white bread into 1/2-inch cubes. Spread onto two baking sheets and bake for 15 minutes. Rotate sheets, turn oven off, and leave sheets inside for one hour. When cooled, store dried cubes in an airtight bag until needed.

    Day Of or Day Before:
  1. Preheat oven to 325° F.
  2. Place bread cubes in a very large bowl.
  3. In a large fry pan, heat butter and oil on medium-high and saute onion, celery, poultry seasoning and sage for 4-5 minutes.
  4. Pour onion mixture over bread.
  5. Add salt, pepper, and TWO cups of stock.
  6. Combine well and place in a baking dish. Cover with a lid or foil and bake for 30 minutes.
  7. Remove cover, add one cup of stock, stir well, cover and return to oven for 10 more minutes.
  8. If making ahead, refrigerate overnight. To serve, bring to room temperature and reheat in a 325° F oven for about 20 minutes.

Notes:  For more details on this recipe in my blog click here.

12 Comments on "Simple Bread Stuffing"

  1. Ann

    I’m going to try your stuffing recipe for a potluck Thanksgiving dinner. I will also add cooked, diced chestnuts. I follow my dad’s idea and I have a feeling it’s going to be really yummy! For those who avoid buying raw chestnuts because of the extra work of peeling them, some Korean markets have a machine that peel them for you after you pay for the chestnuts.

  2. Marilyn

    Just want you to know I have been making this dressing exactly
    the same way you do for many years. Learned this from my Mom
    It is by far the best dressing you’ll ever eat.
    Thanks Jenny, love you website.
    May you & your family have a Wonder & Blessed
    “Happy Thanksgiving”
    God Bless.
    Marilyn

  3. Soli

    Thank you i will make it soon you are the best.

  4. Lowery

    DHi Jenny, I’ve always made cornbread stuffing at my Mom’s and then my sister’s dinner. Do you have a corn bread stuffy recipe?

  5. Sharon

    Thank You Jenny! I have been making so many of your recipies and love all of them, will try this one for Thanksgiving. Wishing you and your family a Happy Thanksgiving.

  6. Geri

    Hey Jen, I make mine almost the same way except I add onions with the celery and only salt and pepper, oh and the raw liver chopped up with Parsley..(just using a small amount of the liver)

    • Geri

      I ment to say a little extra onion and 1 large egg..
      love all your recipes. Thanks & have a Happy Turkey Day.

  7. Lynn

    Happy Thanksgiving, Jenny. I am happy for all the wonderful recipes you send to me. Have a great Thanksgiving and a wonderful year.

  8. Laura

    Yours looks better than mine, but due to laziness i use vegetable stock so the vegetarians will eat. This year, I WILL make yours and save some with veg broth because you can not beat chicken stock. Thanks as always for a wonderful recipe!

  9. Verna

    I do about the same thing Jenny. but I add giblets cooked and cut up and raisins.Good.

Leave a Comment

Please understand I’m not always able to answer your questions.