Best 12 Amazing Bread Stuffing Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Cooking a hearty and flavorful bread stuffing is an art that can elevate any meal to a special occasion. Whether you are preparing a classic stuffing for a holiday feast or looking for a unique and delicious side dish, there are countless recipes to choose from that can satisfy your cravings. From simple and traditional recipes to more creative and innovative variations, the perfect bread stuffing recipe awaits you. In this article, we will explore the world of bread stuffing, providing you with tips, tricks, and inspiration to create an amazing bread stuffing that will leave your family and friends amazed. So gather your ingredients, preheat your oven, and get ready to embark on a culinary journey that will transform your next meal into a memorable experience.

Let's cook with our recipes!

BREAD STUFFING



Bread Stuffing image

Make room on your plate for this classic bread stuffing recipe that's the essential side dish for every holiday gathering. With the perfect blend of hearty herbs, buttery goodness and warm, yeasty bread, this Thanksgiving bread dressing recipe will be your family's go-to classic for years to come.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 1h

Yield 10

Number Of Ingredients 8

3/4 cup butter
2 large celery stalks, chopped
1 medium onion, chopped (1/2 cup)
9 cups soft bread cubes (15 slices)
1 1/2 teaspoons chopped fresh thyme leaves or 1/2 teaspoon dried thyme leaves
1 teaspoon salt
1/2 teaspoon ground sage
1/4 teaspoon pepper

Steps:

  • Melt butter in 4-quart Dutch oven over medium-high heat. Cook celery and onion in butter 6 to 8 minutes, stirring occasionally, until tender. Remove Dutch oven from the heat.
  • Gently toss celery mixture and remaining ingredients, using spoon, until bread cubes are evenly coated.
  • Use to stuff one 10- to 12-pound turkey. Or to bake stuffing separately, grease 3-quart casserole or rectangular baking dish, 13x9x2 inches. Place stuffing in casserole or baking dish. Cover with lid or aluminum foil and bake at 325°F for 30 minutes; uncover and bake 15 minutes longer.

Nutrition Facts : Calories 250, Carbohydrate 20 g, Cholesterol 35 mg, Fat 3, Fiber 1 g, Protein 10 g, SaturatedFat 9 g, ServingSize 1/2 Cup, Sodium 540 mg

REALLY EASY BREAD STUFFING



Really Easy Bread Stuffing image

Delicious and super simple to make! This is the stuffing to make if you're looking for simplicity in your stuffing. You can use either fresh or stale bread in this recipe.

Provided by Katie

Categories     Side Dish     Stuffing and Dressing Recipes     Vegetarian Stuffing and Dressing Recipes

Yield 5

Number Of Ingredients 6

1 (1 pound) loaf white bread
1 small onion, chopped
1 teaspoon poultry seasoning
1 pinch salt
1 pinch ground black pepper
¼ cup water

Steps:

  • Moisten all the bread with as much water as is needed to make moist. Add the onion, seasoning, and salt and pepper. Mix with hands.
  • Place in turkey or in foil and wrap up (which I do) and cook for at least 1 hour, longer if you are cooking it in the turkey. May open the foil for last 15 minutes to make top crusty.

Nutrition Facts : Calories 248.4 calories, Carbohydrate 47.6 g, Fat 3 g, Fiber 2.5 g, Protein 7.1 g, SaturatedFat 0.7 g, Sodium 619.1 mg, Sugar 4.5 g

EASY BREAD STUFFING



Easy bread stuffing image

My grandmother's easy bread stuffing is a family favorite because it's so delicious and easy to make. No Thanksgiving/Christmas is complete without it.

Provided by Alida Ryder

Categories     Side Dish

Time 45m

Number Of Ingredients 10

3 tbsp butter
1 onion (finely chopped)
3 garlic cloves (crushed)
8 cups fresh breadcrumbs
3 tbsp fresh sage (finely chopped)
1 tbsp fresh thyme leaves (chopped)
zest of 1 lemon
½ cup grated Parmesan cheese
1-2 cups full cream/whole milk
salt and pepper to taste

Steps:

  • Pre-heat the oven to 220°c.
  • Fry the onions and garlic in the butter until soft and translucent.
  • Combine the breadcrumbs, herbs, lemon zest and Parmesan cheese in a large bowl and add the onions and garlic with all the butter.
  • Stir in the milk until the stuffing is well moistened but not too wet.
  • Season to taste and transfer to a greased loaf tin or cast iron skillet.
  • Place the stuffing in the oven and allow to bake for 30-45 minutes until golden brown.

Nutrition Facts : Calories 372 kcal, Carbohydrate 55 g, Protein 12 g, Fat 11 g, SaturatedFat 5 g, Cholesterol 19 mg, Sodium 651 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving

AMAZING BREAD STUFFING



Amazing Bread Stuffing image

This recipe has been passed down in my family for generations. It's absolutely uncomparable to any other stuffing I've ever had. It's a family favorite!

Provided by Twinkle

Categories     Grains

Time 1h

Yield 1 batch, 6 serving(s)

Number Of Ingredients 8

1 1/4 cups butter
3/4 cup minced onion
3/4 teaspoon salt
1 1/2 lbs bread (cubed)
1/4 cup diced celery
1 1/2 teaspoons poultry seasoning
1/2 cup minced parsley
1/4 teaspoon pepper

Steps:

  • Melt butter in deep kettle.
  • Add onions and celery, simmer until slightly soft.
  • Add rest of ingredients to the kettle and toss with forks until bread cubes are well coated.
  • Transfer to a covered baking dish and bake for 30 minutes at 325 degrees(possibly longer for a crispier affect).

BREAD STUFFING 101



Bread Stuffing 101 image

Provided by Food Network

Categories     side-dish

Yield 10 cups

Number Of Ingredients 8

8 tablespoons (1 stick) unsalted butter
1 large onion, chopped
3 medium celery ribs with leaves, chopped
15-ounce bag cubed seasoned stuffing or 1 pound firm white sandwich bread, cut into 1/2-inch cubes (10 cups) and dried overnight or in the oven
1/4 cup chopped fresh parsley
3 cups homemade turkey stock or canned reduced-sodium chicken broth \
2 teaspoons poultry seasoning, preferably homemade (recipe follows), optional
Salt and freshly milled black pepper

Steps:

  • In a large skillet, melt the butter over medium heat. Add the onion and celery. Cook, stirring often, until the onion is golden, about 10 minutes.
  • Scrape the vegetables and butter into a large bowl. Add the stuffing and parsley. Stir in enough of the stock to moisten the stuffing, about 2 1/2 cups. Season with the poultry seasoning, if desired, and salt and pepper to taste. Use to stuff turkey, or place in a buttered baking dish, drizzle with an additional 1/2 cup stock, cover, and a bake as a side dish.

HOMEMADE BREAD STUFFING



Homemade Bread Stuffing image

This is a recipe that I have used for years, but with my own little tweaks added to it. Loved by all every time we make it. We usually double this recipe.

Provided by Mary Guilds

Categories     Side Dish     Stuffing and Dressing Recipes     Bread Stuffing and Dressing Recipes

Time 1h25m

Yield 16

Number Of Ingredients 9

1 cup butter
¾ cup chopped onion
1 ½ cups chopped celery with leaves
9 cups soft bread cubes
2 teaspoons salt
1 teaspoon dried sage leaves
1 teaspoon dried thyme leaves
1 teaspoon poultry seasoning, or to taste
½ teaspoon ground black pepper

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Melt butter in a large skillet over medium-high heat until; saute onion and celery in hot butter until onion is soft, 5 to 10 minutes.
  • Put bread cubes in a large bowl. Season bread with salt, sage, thyme, poultry seasoning, and black pepper. Add onion mixture to bread cubes; stir. Pour bread mixture into a large casserole dish and cover the dish with aluminum foil.
  • Bake in the preheated oven until golden and hot, about 1 hour.

Nutrition Facts : Calories 159.7 calories, Carbohydrate 11.2 g, Cholesterol 30.5 mg, Fat 12.2 g, Fiber 0.8 g, Protein 1.8 g, SaturatedFat 7.4 g, Sodium 515.9 mg, Sugar 1.4 g

MY FAVORITE BREAD STUFFING



My Favorite Bread Stuffing image

Provided by Mark Bittman

Categories     dinner, side dish

Time 20m

Yield About 6 cups

Number Of Ingredients 8

2 sticks butter
1 roughly chopped onion
1/2 cup pine nuts or chopped walnuts
6 to 8 cups bread crumbs
1 tablespoon minced fresh tarragon or sage leaves
Salt and freshly ground black pepper
1/2 cup chopped scallion
1/2 cup chopped fresh parsley leaves

Steps:

  • Put the butter in a large, deep skillet or Dutch over medium heat. When melted, add the onion and cook, stirring, until it softens, about 5 minutes. Add the nuts and cook, stirring almost constantly, until they begin to brown, about 3 minutes.
  • Add the bread crumbs and the herbs and toss to mix. Turn the heat down to low. Add the salt, pepper and scallions. Toss again; taste and adjust the seasoning. Add the parsley and stir. Turn off the heat. (At this point, you may refrigerate the stuffing, well wrapped or in a covered container, for up to a day before proceeding.)
  • Pack into a turkey if you like before roasting, or just bake in an ovenproof glass or enameled baking dish for about 45 minutes at 350 to 400. (You can also cook it up to 3 days in advance and just warm it up right before dinner.)

Nutrition Facts : @context http, Calories 286, UnsaturatedFat 6 grams, Carbohydrate 32 grams, Fat 15 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 7 grams, Sodium 311 milligrams, Sugar 3 grams, TransFat 0 grams

STUFFING BREAD



Stuffing Bread image

My family loves stuffing. It occurred to me that if the traditional seasonings could be incorporated into the bread itself, I wouldn't have to start with plain bread cubes to make my stuffing. So I came up with this savory recipe. Last year, I gave loaves to friends as holiday gifts. They loved it.

Provided by Taste of Home

Categories     Side Dishes

Time 1h40m

Yield 8 servings.

Number Of Ingredients 19

3-1/2 to 4 cups all-purpose flour
2 tablespoons active dry yeast
2 tablespoons sugar
1 tablespoon rubbed sage
2 teaspoons poultry seasoning
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon dried thyme
1/2 teaspoon ground mustard
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon pepper
1/2 teaspoon paprika
1-1/2 cups warm water (120° to 130°)
2 tablespoons canola oil
1 egg
STUFFING:
3 eggs, lightly beaten
1/4 cup butter, melted
3 to 4 cups chicken broth or water

Steps:

  • In a bowl, combine 2 cups flour, yeast, sugar and seasonings. Add water and oil; beat just until moistened. Add egg and beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Shape into a large round loaf. Place on a greased baking sheet. Cover and let rise until doubled, about 45 minutes. Bake at 375° for 25-35 minutes or until golden brown. Remove to a wire rack to cool. , To make stuffing, cut cooled bread into 1-in. slices and then into cubes. Let stand for 24 hours to dry. In a large bowl, combine the bread cubes, eggs, butter and enough broth to achieve desired moistness. Stir to blend. Transfer to a greased 2-qt. baking dish. Cover and bake at 350° for 60 minutes. Uncover; bake 10 minutes longer or until lightly browned.

Nutrition Facts :

THE BEST SOURDOUGH STUFFING



The Best Sourdough Stuffing image

This is the best Thanksgiving stuffing I've ever made or eaten. The cubed sourdough bread and bountiful herbs impart such delicious flavors that you'll want to make it year-round. Used bread from your freezer stash or bake one or two quick No Knead Sourdough Breads a few days or weeks ahead.

Provided by Melissa Johnson

Categories     Recipes

Time 1h35m

Yield 8-12

Number Of Ingredients 16

1 cup unsalted butter (227 grams / 16 Tbsp) You can use half butter and half olive oil if you prefer.
2 large onions, diced
3-4 celery stalks, diced
8-10 mushrooms, chopped (227 grams / 8 oz)
6 garlic cloves, minced
1/2-1 tsp salt
1/2-1 tsp pepper
1/4 cup chopped fresh sage
1/4 cup chopped fresh tarragon or parsley
2 tablespoons chopped fresh rosemary
12-14 cups of cubed sourdough bread, stale or toasted (about 1½ loaves' worth)
3 cups vegetable, chicken, or turkey stock, divided
2-3 large eggs
Additional fresh herbs for sprinkling
Optional 3/4 cup finely chopped walnuts or roasted chestnuts
1-2 cups water as needed.

Steps:

  • Chop the onions, celery, mushrooms, garlic, optional walnuts or chestnuts, and herbs.
  • Melt the butter in a large skillet over medium heat. Add the onion, celery, mushrooms, and garlic. Saute and add salt and pepper to taste (the amount you use will depend on your preference and your stock e.g. homemade unsalted or not).
  • When the vegetables have softened, add the herbs and optional nuts, and saute for another minute or so, then add 1 cup of the stock.
  • In a medium bowl (with a pour spout if possible), beat the eggs, then add the remaining 2 cups of stock.
  • Place your cubed sourdough bread in a large mixing bowl. (You could put the bread directly in the baking pan, but stirring may be difficult.)
  • Pour the saute mixture over the cubed bread and mix. Then pour on the stock-egg mixture and fold everything until it's thoroughly combined.
  • Preheat your oven to 350°F and lightly oil or butter a 9x13 baking dish.
  • Transfer the mixture to your baking dish and spread evenly, cover and let sit for about 20 minutes for the bread to absorb the liquids.
  • After the rest, if the top bread cubes seem dry and there is no loose liquid underneath, sprinkle on 1-2 cups of water, stir everything again inside the pan, and then put the pan in the oven.
  • Bake for 45-50 minutes, until the internal temperature is at least 160°F. Cover with foil if the stuffing begins to brown too much.
  • After removing from the oven, sprinkle with additional fresh herbs if you want.

AMAZING STUFFING FROM SCRATCH (BREADMAKER RECOMMENDED)



Amazing Stuffing from Scratch (Breadmaker Recommended) image

This is the best stuffing ever. Even my picky inlaws LOVE it. This recipe takes some planning but all of the prep work can be done well ahead of time. I make the bread, then combine all the ingredients except broth, then freeze it in a foil baking dish. Next I freeze the broth in muffin tins and when it's solid, I toss it on top of the frozen stuffing. Come the holidays, I pop the whole thing straight from the freezer into the oven. Prep time does not include baking the bread.

Provided by Izzybee

Categories     Onions

Time 1h45m

Yield 1 pan, 8 serving(s)

Number Of Ingredients 22

10 -12 ounces milk
1 1/2 teaspoons salt
2 tablespoons butter or 2 tablespoons margarine, at room temperature
2 1/2 cups white flour
1 1/2 cups whole wheat flour
1 1/2 tablespoons sugar
2 1/4 teaspoons active dry yeast
1 teaspoon fresh coarse ground black pepper
1 teaspoon thyme
1 teaspoon rosemary
1 teaspoon sage
1/2 teaspoon savory
1 tablespoon chopped parsley
1 tablespoon poultry seasoning
3/4 cup unsalted butter or 3/4 cup margarine
2 medium onions, chopped
4 stalks celery, chopped
5 garlic cloves, minced
2 large eggs or 1/2 cup pasteurized fat-free liquid egg product
1/2 cup chopped walnuts
2 teaspoons salt
5 cups chicken broth or 5 cups vegetable broth

Steps:

  • For the Bread- set up your breadmaker for a 2 pound loaf on the wheat setting and follow your breadmaker's instructions on what order to add ingredients if it's different from my order.
  • Combine Milk, 1.5 tsp Salt, 2 tbs butter and put in breadmaker.
  • Combine both flours, sugar, pepper, thyme, rosemary, sage, savory, parsley, and poultry seasoning. Mix well.
  • Add dry mixture to breadmaker.
  • Add yeast to breadmaker.
  • Bake on the "Whole Wheat" setting for a 2 pound loaf.
  • When finished, remove bread promptly and let cool.
  • Preheat oven to 200°F If you have a convection setting (with the fan) use it.
  • Chop up bread into 1" chunks and spread them out on a baking sheet.
  • Lightly toast the bread chunks in the oven until dry, turning them several times as needed. You want them to be dry but not crunchy. This takes 20-30 minutes. Alternatively, you can let them sit on the counter under a towel for 24 hours until stale instead of toasting.
  • For the stuffing part:.
  • In a large skillet, melt the 3/4 cup of butter.
  • Add onions and celery.
  • Saute for 3 to 5 minutes until they start to turn translucent.
  • Add garlic, saute for another 2 to 3 minutes.
  • Remove from heat.
  • Add walnuts and mix well.
  • Place bread chunks into a large bowl.
  • Add vegetable mixture, eggs, 2 teaspoons salt. Mix well.
  • Butter a casserole dish- I use a 12 x 15 but whatever you have that will fit the stuffing is fine. Remember you can serve the stuffing straight from this dish, so use something pretty if you want.
  • Directions for baking right away: add 1 cup of broth now and mix well again, then continue adding broth until the stuffing looks moist. I use at least 4 cups. It will dry out some in the oven so don't skimp. Put the whole thing in the buttered dish. Cover with foil.
  • Directions to freeze for later:, put the bread mixture into the buttered dish, cover with foil, and put it in the freezer. Get out a 12-cup muffin tin and pour your broth evenly into all the cups. Stick in the freezer until frozen solid. By this time your bread mixture is also frozen. Place the 12 frozen rounds of broth into the pan, re-cover, stick back in the freezer. It will freeze just fine for at least a month, probably longer.
  • Directions for baking:.
  • Preheat oven to 350°F.
  • Bake, covered, for 45 minutes until heated through. You may need to add 10 minutes if you froze the mixture.
  • Remove foil, stir gently.
  • Bake, uncovered, another 15 minutes until golden brown.
  • Serve warm, with gravy.

Nutrition Facts : Calories 543.9, Fat 29.4, SaturatedFat 14.9, Cholesterol 111.6, Sodium 1573.7, Carbohydrate 57.1, Fiber 5.5, Sugar 4.9, Protein 15.3

BASIC BREAD STUFFING



Basic Bread Stuffing image

To stuff your turkey, you'll need 4 cups unbaked stuffing for a 12-pound bird. Stuff it right before roasting and bake remaining stuffing in a 2-quart baking dish.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Time 1h

Number Of Ingredients 9

1 loaf crusty white bread, cut into 3/4-inch pieces (8 cups)
3 tablespoons unsalted butter, plus more for baking dish
1 medium yellow onion, diced medium
2 large celery stalks, diced medium
4 garlic cloves, roughly chopped
Coarse salt and ground pepper
1/2 cup roughly chopped fresh parsley leaves
3 large eggs, lightly beaten
3 cups low-sodium chicken broth

Steps:

  • Preheat oven to 400 degrees, with racks in middle and lower thirds. On two rimmed baking sheets, arrange bread in a single layer. Toast until dry and pale golden brown, 10 to 12 minutes. Let cool.
  • Meanwhile, lightly butter a 9-by-13-inch baking dish. In a large skillet, melt butter over medium. Add onion, celery, and garlic and cook, stirring frequently, until onion and celery are softened, about 7 minutes. Cook, stirring, 1 minute. Transfer to a large bowl and season with salt and pepper.
  • Add parsley, eggs, and bread; stir to combine. Add broth in 2 additions, stirring until absorbed after each addition. Season generously with salt and pepper and transfer stuffing to dish. Bake on middle rack until deep golden brown on top, 25 to 30 minutes. Let sit 5 minutes before serving.

Nutrition Facts : Calories 236 g, Fat 8 g, Fiber 2 g, Protein 9 g, SaturatedFat 4 g

BASIC BREAD STUFFING



Basic Bread Stuffing image

Provided by Molly O'Neill

Categories     side dish

Time 25m

Yield about 10 cups

Number Of Ingredients 11

1/4 pound butter
1 medium-size onion, minced
1 cup minced Italian parsley
1 cup minced celery, including leaves
1 tablespoon salt, or to taste
1 1/2 teaspoons pepper
2 teaspoons dried thyme
1 teaspoon dried rosemary
1 teaspoon sage
8 cups stale bread, cut into 1/2-inch cubes, toasted lightly
1/2 cup chicken broth, plus another 1/2 cup if stuffing is not cooked in turkey

Steps:

  • In a skillet over medium heat, melt the butter. Add the onion, and saute until soft, about 5 minutes. Add the parsley, celery, salt, pepper, thyme, rosemary and sage, and cook for 5 minutes. Place the mixture in a large mixing bowl, add the cubed bread and chicken broth, and toss to combine.
  • When cool, stuff the turkey and bake. If you prefer, preheat the oven to 350 degrees, add 1/2 cup chicken broth to the stuffing and bake in a casserole for 40 minutes.

Nutrition Facts : @context http, Calories 241, UnsaturatedFat 5 grams, Carbohydrate 26 grams, Fat 13 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 8 grams, Sodium 259 milligrams, Sugar 4 grams, TransFat 0 grams

Tips:

  • Use quality ingredients: Fresh, high-quality ingredients will make a big difference in the flavor of your stuffing. Use good-quality bread, fresh vegetables, and flavorful herbs and spices.
  • Don't overstuff the stuffing: The stuffing should be light and fluffy, not dense and heavy. Don't pack it too tightly into the bird or the stuffing will be soggy.
  • Bake the stuffing until it's golden brown: The stuffing should be cooked through and have a slightly crispy crust. Bake it for at least 30 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the stuffing rest before serving: This will allow the flavors to meld and the stuffing to firm up slightly. Let it rest for at least 10 minutes before serving.
  • Serve the stuffing with gravy: Gravy is a classic accompaniment to stuffing. It adds moisture and flavor to the stuffing and helps to keep it from drying out.

Conclusion:

Bread stuffing is a delicious and versatile dish that can be enjoyed with a variety of meals. It's a great way to use up leftover bread and vegetables, and it can be tailored to your own taste preferences. Whether you like it simple or savory, there's a bread stuffing recipe out there for everyone. So next time you're looking for a side dish that's sure to please, give bread stuffing a try.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #stuffings-dressings     #side-dishes     #grains     #pasta-rice-and-grains

Related Topics