The right amount of butter meets the perfect seasoning blend to make this the stuffing that converts stuffing haters. No fancy secret ingredients set this apart. It’s not trying too hard and yet it accomplishes so much. Thank you delicious stuffing, you complete me.
- 9-10 cups of dense bread cubes, about 1 loaf
- 1 ½ cups butter
- 1 ½ cups diced yellow onion
- 1 ½ cups diced celery, optional
- 1 ½ tsp rubbed sage
- 1 tsp ground thyme
- ½ tsp ground black pepper
- 2-4 cups chicken broth
Dice bread into ½ to 1 inch cubes. Spread bread on a baking sheet and bake at 200 degrees for 2 hours, or until dry.
Melt butter on medium heat in a large frying pan. Add onion and celery if using. Cook 3-5 minutes until vegetables are soft.
Meanwhile, add dry bread cubes to a huge bowl. Sprinkle with seasoning and toss to combine.
Pour half of the butter on the bread and toss to combine. Pour on the other half and toss again. Remind yourself that you only make this once a year so you don't have to feel guilty.
Add chicken broth 1 or 2 cups at a time. You don't want any hard pieces of bread. Keep pouring and stirring until it is glorious and soft.
Spread stuffing in a 9x13 baking dish. If making the day before wrap tightly in plastic wrap and place in the fridge. Add 10-15 minutes to the covered baking time.
Cover tightly with foil and bake approximately 30 minutes until sizzling. Remove foil and bake 30 minutes longer until top forms a crunchy crust.
Stuffing is my favorite Thanksgiving dish, so I thought I would share my recipe with all of you. I mostly stole it from my mom, who now refuses to put this much butter in her stuffing because it’s bad for you, or something like that. I can never hear her because I’m so busy eating stuffing. I have met and converted 3 stuffing haters to date. But I’m still young.
Start with some dense, quality bread. I doubled the recipe and I used a loaf of homemade french bread and a loaf of Arnolds 100% whole wheat bread. The homemade french bread was definitely a better choice but I like variety in my stuffing. If you can get some homemade bread or bakery quality bread that’s the best. But not the store-bought French bread that costs a dollar. It’s too light. If you really want to be like me you should definitely broil your bread to get a bit more color on it. Then burn it and have to trim off the top. The makes for the best food blog photos. Don’t be like me.
9-10 cups is generally 1 loaf of bread. I got 7 cups of cubes from my homemade loaf and 12 cups of cubes from my store bought loaf. So together it worked out perfectly to double the recipe.
You want to add chicken broth until there are no hard pieces of bread. Good stuffing is soft on the inside and crunchy on the outside. The covered baking time makes the inside steamy and the uncovered baking time browns everything up nicely.
If you are looking for convenience make it the night before but don’t bake it! Cover it in plastic wrap and store it in the fridge overnight. You can also microwave it until steamy instead of doing the covered baking step. This really helps out Thanksgiving Day when the oven is crowded. Don’t miss out on this easy stuffing recipe!