Old-Fashioned Bread Stuffing
This is our absolute favorite bread stuffing. It is very easy to prepare, and the flavor and texture is a classic. We've used quite a few different breads over the years and have found we like a soft sourdough best, but any soft textured, relatively dense bread will work. Serve alongside our Roasted Brined Turkey with Pan Gravy.
- 1 pound loaf good quality, firm textured, soft bread, cubed (see notes)
- 4 tablespoons butter
- 2 cups sweet onion, chopped
- 2 green onions, chopped
- 4 stalks celery, chopped
- 6 ounces fresh mushrooms, very finely chopped
- 4 eggs, lightly beaten
- 1/2 cup fresh parsley, stems removed, chopped
- 1/2 tablespoon fresh sage, finely chopped
- 1/2 tablespoon fresh thyme leaves
- Kosher salt and freshly ground black pepper to taste
- 1/4 cup chicken broth (optional)
- Additional 1 tablespoon butter, if desired
Preheat the oven to 350°F.
Place the bread cubes in a colander and moisten with water. Using your hands, squeeze out the water (as you would a sponge). Place the moistened bread in a mixing bowl and set aside.
Melt the butter in a pan over medium heat. Add the sweet onion and cook for 2 minutes. Add the mushrooms and continue cooking, stirring occasionally, 2 more minutes. Add the celery and green onions and cook for 2 minutes more. Season with salt and pepper to taste.
Add vegetable mixture, parsley, sage, thyme, 1 teaspoon salt and a few grinds of black pepper to the bread. Using your hands, mix thoroughly. Taste for seasoning and add more salt and pepper as needed. Stir in the beaten eggs and combine well.
Transfer the mixture to a greased 1-1/2 to 2 quart casserole. Cover and bake for 45 minutes. Remove from the oven and if the top of the stuffing looks dry, drizzle the chicken broth over the top. Dot with the additional butter if desired and return to the oven for 10 minutes, uncovered. Remove from the oven and replace the cover to keep warm until served.
Makes 8 to 10 servings
A one pound loaf of sandwich bread (about 14 slices), cut into 1/2-inch cubes yields about 4 to 5 cups, loosely packed. There's really no need to remove the crust from the bread for this recipe unless it is particularly dark or overly crunchy.