Classic Bread Stuffing

4.75 from 4 votes

Classic Bread Stuffing - cubes of dried bread tossed with rich stock, butter, celery, onions and sage, baked until golden brown.

Prep Time20

Cook Time1

Total Time1 20

Course: Side Dishes

Cuisine: American

Servings: servings

Calories: 252kcal

Author: Cheryl Bennett

Ingredients

1 large loaf hearty white bread, cut into 1/2 in cubes (20 oz. loaf of bread)
2 large eggs
2 tsp. ground sage
4 stalks celery diced
2 medium onions diced
2 cloves garlic minced
2 tbsp. fresh sage leaves finely chopped
3 - 4 cups chicken stock
1 tbsp. salt
1 tsp. black pepper
6 tbsp. butter + more for baking dish

Instructions

Toast the bread: Preheat oven to 275°F / 135°C. Spread the cubed bread out in an even layer on a baking sheet. Stir after 30 minutes. Bake for 30 minutes more until very crunchy. Remove bread from oven and set aside to cool. Increase oven temperature to 350°F / 180°C / Gas mark 4.
Cook onion, celery and garlic: Melt 3 tbsp of butter in a medium sauté pan. Add garlic, onions and celery. Sauté until onions and celery are soft, about 10 minutes.
Add fresh sage: Add fresh sage, stir to combine and remove from heat.
Mix bread and onion mixture: In a large bowl, toss toasted bread with onion mixture until well combined.
Add liquid: Whisk eggs with 2 cups of chicken stock, salt, pepper and ground sage. Pour over bread and mix to combine.
Prepare to bake: Lightly grease a 4 quart baking dish. Add stuffing mixture to dish and spread into an even layer. Melt the remaining 3 tbsp. of butter and drizzle over the top.
Cover and bake: Cover with aluminum foil and bake for 35 - 40 minutes, checking after 25 minutes. Baste with additional stock, if necessary.
Uncover to finish: Remove foil and continue baking an additional 15 minutes to brown the top.

Notes

To make stuffing ahead of time: Bake the stuffing as directed, cool to room temperature, then cover tightly and refrigerate. Re-heat in a warm oven.

You can also bake the stuffing ahead of time and freeze for up to 3 months. Thaw overnight in the refrigerator, then re-heat in a warm oven.

**Do not leave unbaked stuffing in the refrigerator overnight. Bacteria can grow in the stuffing making it unsafe, especially those with compromised immune systems, like elderly folks and kids. (I know people have done it, but I also don't want you to get sick on a holiday weekend)

Nutrition