Classic Bread Stuffing
Traditional bread stuffing is pretty essential for any holiday table, especially Thanksgiving. My aunt is usually the one who would make this for or holiday spread, so I’m sharing how she would make it. I love adding plenty of veggies to mine and just enough broth to not make it soggy, but of course you can adjust the amount of veg and broth you put in to your liking. If you make this for your holiday table, I’d love to see a picture! Tag me on Facebook or Instagram @thebitewithjackie so I can share your recreations!
Ingredients:
1 loaf of French bread (12-14 oz), hand torn into bite size pieces
2-3 tablespoons olive oil
2 tablespoons unsalted butter
4 stalks celery, diced
3-4 carrots, peeled and diced
1 medium yellow onion, diced
2 tablespoons poultry seasoning
1 ½ – 2 cups low sodium chicken broth (or vegetable broth)
¼ cup parsley, chopped
1 egg
Salt and pepper to taste
Directions:
Preheat your oven to 350F
Add all your torn French bread pieces into a 9×13 baking dish, drizzle on some olive oil along with a small bit of salt and pepper. Bake until the bread becomes slightly golden brown and crispy – about 15-20 minutes.
In the meantime, work on your veggies. In a large skillet, melt the butter and add in the onions, carrots and celery along with a bit of salt and the poultry seasoning. Sautee these until the veggies soften slightly. Remove from heat and let cool until the bread is done.
Remove the bread from the oven and increase the oven temp to 375F
In a large mixing bowl, add in all the crispy bread and the sauteed veggies and parsley and mix. Add in half of the broth and continue mixing till the bread begins to soak it up. Add in the remainder of the broth and continue mixing. Whisk the egg and add it in to combine with the stuffing. Once everything is well mixed, add it right back into the same 9×13 baking dish, bake for about 30 minutes or until the top is golden brown and it is cooked through. Enjoy!
Classic Bread Stuffing
Ingredients
- 1 loaf of French bread 12-14 oz, hand torn into bite size pieces
- 2-3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 4 stalks celery diced
- 3-4 carrots peeled and diced
- 1 medium yellow onion diced
- 2 tablespoons poultry seasoning
- 1 ½ – 2 cups low sodium chicken broth or vegetable broth
- ¼ cup parsley chopped
- 1 egg
- Salt and pepper to taste
Instructions
- Preheat your oven to 350F.
- Add all your torn French bread pieces into a 9×13 baking dish, drizzle on some olive oil along with a small bit of salt and pepper. Bake until the bread becomes slightly golden brown and crispy – about 15-20 minutes.
- In the meantime, work on your veggies. In a large skillet, melt the butter and add in the onions, carrots and celery along with a bit of salt and the poultry seasoning. Sautee these until the veggies soften slightly. Remove from heat and let cool until the bread is done.
- Remove the bread from the oven and increase the oven temp to 375F
- In a large mixing bowl, add in all the crispy bread and the sauteed veggies and parsley and mix. Add in half of the broth and continue mixing till the bread begins to soak it up. Add in the remainder of the broth and continue mixing. Whisk the egg and add it in to combine with the stuffing. Once everything is well mixed, add it right back into the same 9×13 baking dish, bake for about 30 minutes or until the top is golden brown and it is cooked through. Enjoy!
