Old Fashioned Bread Stuffing recipe uses traditional ingredients like bread cubes, celery and sage to make a quick and easy holiday dressing.
Thanksgiving Favorite – 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, you need to know some important things to eat safely. Here’s a video to explain how:
Safety Tips and Best Practices for Roasted Turkey and Stuffing (Video)
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!
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.