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Easy Classic Bread Stuffing

adapted from Cooking.com


1/2 c. unsalted butter (one stick)

1 c. chopped onion (one medium onion)

1 c. chopped celery (3 stalks)

1 pound bread, 10-15 slices or 10 cups dried bread cubes/plain croutons

2 t. poultry seasoning -or-

  1 1/2 t. fresh thyme, chopped (1/2 t. dried)

     1/2 t. ground sage

1/2 t. –1 t. salt, depending on your stock

1 1/2 – 2 c. chicken broth


Cut bread into 1/2” cubes; spread in single layer on baking sheet.  Dry overnight or in 300°F oven, for 10-15 min. stirring twice.

In a skillet, melt butter over med. heat; stir in onions and celery.  Sautee till soft and tender, about 15 –20 min.  Stir in spices and 1 1/2 c. chicken broth.  Pour over bread cubes gradually, stirring to coat evenly.  Leave no dry bread cube behind!

Pour contents into a 9x13 buttered baking dish.  Cover with foil.

Bake at 325°F for 30 minutes.

Uncover, bake an additional 15 min. to crisp the top.