Grandma's Bread Stuffing Recipe
Grandma’s bread stuffing recipe is easy, traditional, and perfect for Thanksgiving or Christmas. This savory stuffing is made with veggies and is simple to make ahead. Bake this homemade, old fashioned stuffing in a buttered casserole dish for delicious side dish!
Servings: 12 servings
Calories: 151kcal
Ingredients
- 1 loaf French bread torn into bite-size pieces (10 cups)
- 5 tablespoons salted butter
- 2 cups yellow onion chopped
- 1 tablespoon garlic minced
- 1 ¾ cup celery finely diced
- 8 ounces mushrooms sliced
- 1 teaspoon ground sage
- ½ teaspoon dried thyme
- ½ teaspoon dried marjoram
- ½ teaspoon dried rosemary
- ½ teaspoon black pepper
- ½ teaspoon salt
- 3 cups chicken stock reduced sodium, reserve 1 cup
Instructions
- Tear up the French bread into small bite-sized pieces to get 10 cups.
- Spread the bread cubes on two 11x17-inch cookie sheets to air dry overnight, or toast them in a 400°F oven on separate racks for 10 minutes. If the bread pieces are larger, stir, rotate pans, and toast 5 to 10 more minutes or until golden brown.
- Melt half butter in a large skillet over medium high heat. Cook the mushrooms for 8 minutes, stirring occasionally. Remove the mushrooms with a slotted spoon and place in a bowl.
- Melt the rest of the butter in the same skillet over medium high heat and sauté the onion and celery for 7 minutes. Add the garlic and saute until fragrant, roughly 30 seconds.
- Stir the spices into the onion mixture and cook for 1 minute to bloom the spices. Remove the onion mixture from the pan.
- Turn the heat to medium-high and pour ½ cup of chicken stock into the skillet. Deglaze the pan by scraping the browned bits off of the bottom with a wooden turner. This will make the stuffing taste better. Pour back into the measuring cup.
- Put the toasted bread cubes in a very large bowl and add the onion mixture and mushrooms. Mix together with your hands or with a large spoon if it's too hot.
- Pour 2 cups of chicken stock into the mixture and use your hands to mix it until the bread cubes are moist, but not soggy. If needed, gradually add the last cup of stock to the stuffing. Taste and adjust seasonings to your liking.
- Generously butter a 9x13-inch casserole dish, then spread the stuffing inside and pack it down.
- Cook at 400°F for 30 minutes covered with aluminum foil, then remove the foil and bake for another 20 minutes. Serve this stuffing recipe while it's still warm.
Notes
- Best type of bread?Use day old white bread, torn or cut into bite-sized pieces. Leave it out overnight to dry or toast the bread cubes in the oven. French, Italian, Ciabatta, or sourdough bread will all work.
- Stuffing too wet? If you add too much stock, spread it out on a large cookie sheet and bake it for 10 minutes at 400°F or add extra dried out bread.
- Stuffing too dry? Add a little more chicken stock and mix it in with your hands. Let it sit for a few minutes and check it by sampling it.
- Want to cook it in the bird? Clean out the cavity, loosely stuff it (¾ cup of stuffing per 1 pound of turkey) with the cooled stuffing immediately before placing in the oven, and cook until the center of the stuffing has an internal temperature of 165°F. Check food safety guidelines from the USDA for more info.
Nutrition
Serving: 1serving | Calories: 151kcal | Carbohydrates: 21.7g | Protein: 4.7g | Fat: 5.5g | Cholesterol: 12.5mg | Sodium: 410mg | Fiber: 1.5g | Sugar: 2.5g | Vitamin A: 44.3IU | Vitamin C: 2.7mg | Calcium: 17mg | Iron: 1.2mg
