Homemade Bread Stuffing
I’ve never met a stuffing I didn’t like, but I do tend to prefer the more simple and traditional bread stuffing. This might be because the stuffing is my favorite part of the Thanksgiving meal and I don’t like to “mess” with it at all. I’m a stuffing purist like that! I literally will have my entire plate full of stuffing and sweet potatoes and the tiniest piece of turkey on the side. I do enjoy turkey, but Thanksgiving is all about the side dishes for me.
This simple stuffing I’m sharing with you today is flavored with poultry seasoning, onion, and celery and can be jazzed up with your favorite additions. I always thought it was impossible to make a good, moist stuffing that wasn’t cooked inside a turkey but lo and behold, it happened…and it is possible.
If you are using leftover baguettes with a hard crust, make sure you remove the tough parts of the crust first, because they will absorb a lot of the liquid you add. I think this works best with a high-quality white sandwich bread like Pepperidge Farm and don’t take the crust off. Also, if you’re adding any extras – nuts or fruit (slivered almonds, raisins, diced up apples, etc), do it just before adding the chicken broth. Mr. Wishes likes raisins and sausage in his stuffing because he’s weird 😉
How do you like your stuffing?
*double this recipe for a large crowd/stuffing a large turkey. This would be the perfect amount for stuffing a 10-12 pound turkey
1 (1 pound) loaf stale, dry white bread
3/4 cup butter
1 onion, chopped
4 stalks celery, chopped
2 teaspoons poultry seasoning
salt and pepper to taste
1 cup chicken broth
6 oz Craisins or raisins, optional but great for color
Cut or rip stale bread into cubes. Don’t use use fresh bread. After bread is cut into cubes, you can dry in the oven at a low temperature (275 degrees F.) until dry, about 15 minutes. If you are using old bread without drying it out, reduce the liquid in the recipe or you’ll end up with mush.
In a Dutch oven, melt butter over medium heat. Cook onion and celery until soft. Season with poultry seasoning, salt, and pepper. Stir in bread cubes until evenly coated. Moisten with chicken broth; mix well.
Chill, and use as a stuffing for turkey, or bake right away in a greased casserole dish at 350 degrees F for 30 to 40 minutes.
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Hi Ashley! I love stuffing. it’s my favorite part of the meal! my mom’s stuffing has sage, apples, and rosemary. it is so fragrant! She uses super stale bread as well. I make her recipe when I make stuffing, but yours looks just as good – I want to add raisins or craisins to mine next time!
I don’t always prefer the raisins but my hubby does. They do taste a little sweet and make it look pretty!
i ALWAYS go back for seconds of stuffing 🙂 this sounds like a great recipe!
Thanks! I could live on this stuff 🙂
Stuffing is probably my favorite thing during Thanksgiving…actually, no, no that’s not true. Everything is my favorite! But, I always find myself going back for thirds of stuffing.
I can make a whole meal out of just stuffing! 🙂
I love cranberries and pecans or walnuts mixed into stuffing. This version looks delicious!
Thanks! Mmm I bet pecans are amazing in stuffing!
You had me at ‘stuffing’. It’s my favorite! That’s why I volunteer to make it every year since I could eat it alone. Turkey–what’s that? I’m also a stuffing purist. I like almonds, I like cranberries, but puhlease just give me bread and I’ll be happy. Happy Thanksgiving, Ashley!!
Ahaha you crack me up. Happy Thanksgiving to you, Hayley!
I never liked stuffing/dressing until I started making it myself. Now that I put in add-ins like dried fruits I love it. This version looks yummy!
This is going to sound totally crazy, but our cherished family stuffing recipe uses prunes, pancetta, and chestnuts. It’s amazing! I bet the raisins in yours would have a similar flair. Hope you had a very happy Thanksgiving Ashley!
I hope you had a great Thanksgiving, too, Erin! No, that doesn’t sound crazy – I have heard of chestnuts in stuffing before and no additions really surprise me anymore 🙂
I’m forever a cornbread stuffing girl. I did, however, make bread stuffing a few weeks ago just for the heck of it. I had NEVER tasted it and I figured I couldn’t judge without at least trying it! It was a great recipe, but I just can’t get past my love of the cornbread style. 🙂
I’m the opposite – I don’t think I’ve ever had cornbread stuffing! Maybe I should try it 🙂
I have been making this for years (less the raisins, in the oven). We like the top kinda crispy. It is the best stuffing in the world!!! I use fresh, chopped parsley, too though, added just before baking which is really good.
I like the top crispy, too! Thanks for stopping by, Tammie 🙂