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Old fashioned bread stuffing with celery and herbs in a baking dish, golden on top

Old Fashioned Stuffing

Old fashioned stuffing: dry bread cubes with butter-softened onion and celery, poultry seasoning, sage, thyme, chicken broth and eggs, baked until golden. Serves about 15.
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Prep Time 1 hour 20 minutes
Cook Time 1 hour
Total Time 2 hours 20 minutes
Course Side Dish
Cuisine American
Servings 15 servings
Calories 162 kcal

Ingredients
  

  • 16 cups dry bread cubes about 3 large loaves of bread, cut into 1/2- to 3/4-inch cubes and dried (see the steps); bakery or deli dry cubes also work
  • 1/2 cup butter salted or unsalted
  • 2 cups onion 1/2-inch diced; white or yellow
  • 2 cups celery 1/2-inch diced
  • 3 teaspoons poultry seasoning
  • 1/2 teaspoon thyme fresh chopped or dried
  • 1/2 teaspoon sage fresh chopped or dried
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 1/2 cups chicken broth plus up to 1/2 cup more if the stuffing looks dry; vegetable broth makes it vegetarian
  • 2 large eggs whisked; the recipe works without them, they add structure and moisture
  • 1 tablespoon parsley chopped, for garnish

Instructions
 

  • Heat the oven to 250°F. Cut the bread into 1/2- to 3/4-inch cubes with a serrated bread knife and spread them in a single layer on a baking sheet. Bake for about 1 hour, tossing the cubes a few times so they dry all the way through. Set them aside.
  • Heat the oven to 350°F.
  • Melt the butter in a large pot over medium heat. Add the onion and celery and cook, stirring often, until they are tender and translucent, about 8 minutes.
  • Stir in the poultry seasoning, thyme, sage, salt, pepper and 1 1/2 cups of the chicken broth, then take the pot off the heat. Whisk the eggs in a small bowl and stir them into the onion mixture.
  • Put the dry bread cubes in a large bowl and pour the broth and onion mixture over them. Fold gently until the stuffing is moist with no standing liquid. If it looks a little dry, add up to 1/2 cup more chicken broth.
  • Spray a 9x13-inch baking dish with nonstick cooking spray and spread the stuffing evenly over the bottom.
  • Bake for 45 to 60 minutes, stirring gently every 15 to 20 minutes, until the top is lightly golden brown and the center reaches 165°F on a food thermometer.
  • Top with the chopped parsley and serve.

Notes

Dry bread cubes keep up to 1 week airtight at room temperature. Leftovers: refrigerate within 2 hours, eat within 3 to 4 days or freeze 3 to 4 months. Reheat covered to 165°F.

Nutrition

Serving: 1servingCalories: 162kcalCarbohydrates: 19gProtein: 3.9gFat: 7.9gSodium: 423mgFiber: 1.4gSugar: 2.9g
Keyword classic bread stuffing, grandma's old fashioned stuffing recipe, homemade stuffing, old fashioned stuffing, thanksgiving stuffing