Description
This classic Old Fashioned Stuffing recipe features a savory blend of sautéed onions and celery, fresh herbs, and French bread cubes moistened with rich chicken broth. Baked to golden perfection, it’s a comforting side dish perfect for holiday meals or anytime you crave a traditional stuffing.
Ingredients
Scale
Butter and Vegetables
- 1/2 cup salted butter
- 1 medium white onion, diced
- 1 1/2 cups sliced celery
Liquid and Seasonings
- 2 cups chicken broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Bread and Herbs
- 1 pound French bread, cubed (or any stale bakery-style bread)
- 1 tablespoon minced fresh sage
- 1 tablespoon minced fresh rosemary
- 1 tablespoon minced fresh thyme
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 425°F (220°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
- Sauté Vegetables: Heat a large skillet over medium-high heat, then add the butter, diced onion, and sliced celery. Cook for 5–7 minutes, stirring frequently, until the vegetables are softened and fragrant.
- Add Broth and Seasoning: Pour in the chicken broth, then add salt and black pepper. Bring the mixture to a boil and then immediately remove it from the heat.
- Prepare the Bread: Cube your French bread and transfer it to a large bowl. If the bread isn’t stale, toast it beforehand to ensure the stuffing’s texture is perfect.
- Add Herbs: Toss the bread cubes with the fresh sage, rosemary, and thyme until evenly coated with herbs.
- Moisten the Bread: Slowly pour the hot broth and vegetable mixture over the bread and herbs, stirring gently to ensure all the bread absorbs the liquid.
- Transfer to Baking Dish: Evenly spread the moistened bread mixture into the prepared baking dish.
- Bake: Place the dish in the oven and bake for 30 minutes until the top is golden brown and crispy. Serve hot for a delicious, classic stuffing.
Notes
- If your bread isn’t stale, lightly toast the cubes in the oven to prevent sogginess.
- Feel free to add cooked sausage or mushrooms for added flavor.
- Use low-sodium chicken broth to control the saltiness.
- Fresh herbs are preferred for best flavor, but dried herbs can be used in half the quantity.
- This stuffing can be made a day ahead and baked just before serving to save time.
