Old Fashioned Bread Stuffing
Our family recipe for old fashioned bread stuffing gets its light, moist texture and rich buttery flavor from using the right bread, fresh herbs, and sautéed aromatic vegetables.
Servings: 8 servings
Ingredients
- 1 loaf soft bread, cubed 1 pound, (see notes below)
- 1/2 cup chopped parsley stems removed
- 1/2 to 1 tablespoon fresh sage finely chopped
- 1/2 to 1 tablespoon fresh thyme leaves
- 4 tablespoons unsalted butter (see notes on dairy-free below)
- 2 cups diced onion
- 4 stalks celery diced
- 8 ounces mushrooms chopped
- 4 large eggs lightly beaten
- Salt and pepper
- 1/4 cup pan drippings from roasted turkey or 1/4 cup chicken broth whisked together with 1 tablespoon melted butter
Instructions
- Preheat the oven to 350°F and grease a 1-1/2 to 2-quart casserole dish with butter.
- Add the bread cubes to a colander, moisten them with water, then using your hands, gently squeeze them out as you would a sponge. Be sure not to skip this step. Moistening the bread before combining it with other ingredients adds to the soft, fluffy texture of this stuffing.
- Transfer the moistened bread to a mixing bowl, break up large clumps with your fingers, then add the parsley, sage, and thyme (be sure to read the recipe notes if you are substituting dried herbs). Set aside.
- Melt the butter in a frying pan over medium heat. Add the onion and sauté until soft and translucent, 3 to 5 minutes. Add the celery and continue cooking for 2 minutes longer, then add the mushrooms. Continue cooking for another 2 minutes, then season to taste with salt and pepper.
- Add the sautéed vegetables, 3/4 teaspoon of salt (1/2 teaspoon if using salted butter), and a sprinkling of black pepper to the mixing bowl with the bread and herbs.
- Using your hands, combine thoroughly, taste, and adjust the seasoning as needed before adding the raw eggs. Once the bread mix is seasoned to your liking, stir in the beaten eggs, combine well, and transfer it to the prepared casserole dish.
- Cover with foil and bake for 45 minutes. Remove the stuffing from the oven, uncover it, and drizzle the top with pan drippings from your turkey or the butter-broth mixture in the ingredient list. Return to the oven for 10 minutes, uncovered.
- Remove from the oven and replace the foil cover to keep warm until served. It should stay hot for up to 45 minutes, or you can keep it in a low oven (200°F) for up to 90 minutes.
Notes
ABOUT THE BREAD
Choosing the right type of bread is key to making stuffing with a moist, tender texture. We've found that firm white bread with a somewhat dense crumb and tender crust will absorb the moisture from the butter and eggs without getting soggy, and produce stuffing that is moist and tender. We generally use a mild sourdough sandwich bread from the grocery store bakery department and get consistently good results.
Avoid bread that has a very soft or airy interior as they won't hold up well. You'll need a one-pound loaf (about 14 slices), cut into 1/2-inch cubes. This yields about 4 to 5 cups, loosely packed. Note: There's no need to remove the crust.
DAIRY-FREE (PLANT) BUTTER
We’ve found a good brand of dairy-free butter made with avocado oil (Country Crock) that makes a good substitute for real butter in this recipe. Just be mindful that it is salted, so you’ll want to be a little more careful with your seasoning.
FRESH VS. DRIED HERBS
Should you choose to use dried herbs in their place, make sure you reduce the quantity by 2/3 or your stuffing will be over-seasoned.
STORAGE AND REHEATING INSTRUCTIONS
Leftover bread stuffing can be wrapped in foil and stored in the refrigerator for up to three days. If you plan to reheat it in the foil, spray it first with nonstick spray. If not, when ready to reheat, transfer it to an appropriately sized casserole dish. Before reheating drizzle the stuffing with a little water or chicken broth, cover (or rewrap the foil tightly), and bake for 20 to 30 minutes or until heated through.
Stuffing can also be frozen for 1 to 2 months. Defrost overnight in the refrigerator and reheat according to the instructions above.
Nutrition
Calories: 268 | Total Fat: 11g | Cholesterol: 108mg | Sodium: 590mg | Carbohydrates: 33g | Fiber: 4g | Sugar: 6g | Protein: 11g