Old Fashioned Bread Stuffing recipe uses traditional ingredients like bread cubes, celery and sage to make a quick and easy holiday dressing.
How to Make Old Fashioned Bread Stuffing Recipe
Thanksgiving wouldn’t be the same without a spoonful (or two) of this Old Fashioned Bread Stuffing. Made with simple ingredients, you’ll love how quick and easy this recipe comes together.
Don’t be fooled by the word “old fashioned” when it comes to my recipe for Bread Stuffing. While this recipe is made in the classic tradition with fresh or dried bread and whatever I have on hand—it is definitely flavorful and a crowd-pleaser.
In fact, I make dressing not only for Thanksgiving but at other times during the year when I want a dish to compliment roasted meat.
Thanksgiving Dressing vs. Stuffing
You might be wondering about the difference between dressing versus stuffing. Stuffing, is simply that, dressing that is stuffed into the inside cavity of turkey, chicken, game hens, while dressing is baked in its own baking dish.
Even so, many folks, including myself, use these words interchangeably.
Now that being said, you can potentially take many dressing recipes and stuff your favorite bird for roasting. But before you do, READ this article from Epicurious.com to give you the lowdown on the pros and cons of stuffing your turkey.
Cooking Tip: If you do decide to go the route of stuffing your bird, be sure to refrigerate any leftover stuffing as soon as possible to avoid spoilage.
This Old Fashioned Bread Stuffing recipe uses traditional ingredients, like bread cubes, chopped celery, mushrooms, onions and sage and other herbs to make an amazingly simple, but quick and easy dressing.
If you are preparing this recipe for Thanksgiving or another holiday (or celebration) that requires feeding a large crowd, know that you can easily double or triple this recipe with ease.
Also, for stress free entertaining, it’s best if you chop the ingredients ahead of time and then assemble everything closer to baking.
I like to combine all of the ingredients into a large Tupperware bowl and then place it into a large covered roaster.
To moisten the bread cubes, use melted butter and rich chicken stock. The consistency you want is soft bread that is wetted but not soggy.
To get the perfect crispness of the stuffing, you’ll want to bake this dressing covered for at least 50 minutes at 375 degrees F and then uncovered for 10 minutes.
Serve the stuffing hot, alongside your favorite main dish. Enjoy!
Bread Stuffing Frequently Asked Questions (FAQs)
What consistency should stuffing be?
This is a personal choice and one that is hard to answer. Most folks like their stuffing to have both crispy and moist bits. You can achieve this by baking your stuffing uncovered for 5-10 minutes before taking your stuffing out of the oven.
Do you always put eggs in stuffing?
No. Not necessarily. Some family recipes do include eggs in part of their ingredient list, but I have found that using homemade chicken or turkey broth works just as well.
Can you mix stuffing the night before?
Yes, you can mix your stuffing the night before and have all of the ingredients ready to go into the oven. You will, however, want to add the egg mixture, broth or stock just before baking. This will ensure that your stuffing won’t be soggy and it will bake up like you want it to.
How do you dry bread for stuffing?
Bread that is left out on the counter and not placed in a plastic bag will by its nature dry out naturally. You can do this overnight, or you can dry your bread out in a low-temp oven set at 250 degrees F for at least 30 minutes or as long as 60 minutes. Keep an eye on your bread, because once it has dried, it isn’t long before browning, then burning occurs.
What kind of bread should I use for stuffing?
You have a variety options to choose from. You can use day-old or fresh baguettes, lunch bread, brioche, French bread or cubed rolls. All of these can be dried for stuffing.
How do you fix soggy stuffing?
You can uncover your stuffing and bake for an additional 10-15 minutes. If you haven’t baked your stuffing yet, you can add more dried bread or bread crumbs. You can also bake your stuffing in a shallow baking dish versus the standard baking pan most folks use.
How do I know my stuffing is done?
f you stuff your dressing into your turkey, the internal temperature for the stuffing should be at least 165 degrees F. If you are baking your stuffing, follow the directions on the recipe card. If in doubt, you can also test the doneness of the stuffing using a digital thermometer.
For more delicious holiday recipes, be sure to check out Wisconsin Homemaker’s Recipe Section.
Old Fashioned Bread Stuffing Recipe
For the Bread
- 8 cups French baguette sliced into cubes
For the Stuffing
- 2 cups celery chopped
- 1 cup green onion chopped (white and green)
- 1 1/2 cup mushrooms sliced
- 1 cup onion chopped
- 1 cup carrot chopped
- 1/4 cup fresh sage chopped
- 1/2 tsp dry oregano
- 1/2 tsp dry thyme
- 1/2 tsp dry rosemary
- 1 cup parsley chopped
- 1/2 cup butter melted
- 2 cups chicken stock approximately, more or less (you can substitute with vegetable stock)
- 1 tsp salt
- 1 tsp black pepper
For the Bread
- Slice and cube the French baguette. Place in a large bowl.
For the Stuffing
- Preheat oven to 375 degrees F.
- To the bowl add the rest of the ingredients, except the butter and chicken stock. Use a spoon to combine the ingredients.
- Place this mixture in a covered roaster and drizzle the butter and chicken stock over the stuffing ingredients. Again, stir the ingredients. You don’t want soggy bread, just moistened and soft to the feel.
- Cover and bake in the preheated oven covered for 50 minutes, then uncovered for 10 minutes.
- Serve warm. Enjoy!
• Leftover dressing can be frozen in an airtight container for 6 months.