Homemade Bread Stuffing

Homemade Bread Stuffing combines bread, onions, celery and traditional herbs to create a delicious accompaniment for Thanksgiving and Christmas dinners. Baked until golden brown, it has a slightly crisp outside and a wonderfully soft, flavourful centre. Serve with roast turkey, chicken or pork, plenty of vegetables and a generous helping of gravy.

Prep Time 20

Cook Time 40

Total Time 1

Servings Servings

Ingredients

500 g white bread day-old cut into small cubes
100 g butter
2 medium onions finely chopped
2 sticks celery finely chopped
2 cloves garlic minced
2 tbsp fresh parsley chopped
2 tsp dried sage
1 tsp dried thyme
½ tsp dried rosemary
½ tsp black pepper
1 tsp salt or to taste
450 ml chicken stock or turkey stock
2 large eggs lightly beaten

Instructions

Cut the bread into small cubes. Ideally, use day-old bread as it absorbs the stock without becoming too soggy. If your bread is fresh, spread the cubes on a baking tray and dry in a low oven for approximately 10–15 minutes.
500 g white bread
Melt the butter in a large frying pan over medium heat. Add the chopped onions and celery. Cook for 6–8 minutes until softened.
100 g butter, 2 medium onions, 2 sticks celery
Stir in the garlic, sage, thyme and rosemary. Cook for another minute, allowing the wonderful aromas to develop.
2 cloves garlic, 2 tsp dried sage, 1 tsp dried thyme, ½ tsp dried rosemary
Place the bread cubes in a large mixing bowl. Add the cooked onion mixture, parsley, salt and black pepper. Stir gently until everything is evenly distributed.
2 tbsp fresh parsley, ½ tsp black pepper, 1 tsp salt
Gradually pour in the chicken or turkey stock. Mix gently until the bread is moist but not swimming in liquid.
450 ml chicken stock
Allow the mixture to cool slightly before stirring in the beaten eggs. These help bind the stuffing together during baking.
2 large eggs
Grease your baking dish with a little butter. Spoon the stuffing mixture into the dish and spread it evenly. Avoid pressing it down too firmly.
Cover with aluminium foil and bake in a preheated oven at 180°C (160°C fan / 350°F) for 25 minutes.
Remove the foil and bake for another 15–20 minutes until the surface is beautifully golden brown and slightly crisp.
Allow the stuffing to rest for 5 minutes before serving. Spoon generous portions alongside your roast turkey or other favourite meats.

Equipment

Notes

Serving suggestions:

- Roast turkey with rich turkey gravy.

- Crispy roast potatoes and roasted carrots.

- Brussels sprouts with butter.

- Roast chicken with homemade gravy

- Roast pork with apple sauce.

- Cranberry sauce for a traditional Thanksgiving or Christmas meal.

Tips:

- Bread choice: White farmhouse bread works particularly well, although sourdough gives a lovely alternative flavour.

- Make ahead: Prepare the vegetable and bread mixture a day ahead. Refrigerate promptly and add the eggs and stock shortly before baking.

- Extra texture: Add a handful of chopped walnuts for a little crunch.

- More flavour: Use turkey stock from your roast if available.

- Moisture: If the stuffing looks dry before baking, add a little more stock.

Keep the stuffing refrigerated at 5°C or below if preparing ahead. Cook until piping hot throughout (74°C in the centre is a useful target).

Nutrition