Old-Fashioned Bread Stuffing
This is an old family recipe and our absolute favorite bread stuffing. It is very easy to prepare, flavorful and has a rich, moist texture that’s second to none. 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.
- 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.
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.