Easy Bread Stuffing
Soft, savory bread stuffing with celery, onion, herbs, and crisp golden edges. Bake it in a 9-by-13-inch dish for an easy Thanksgiving side.
- Total Time1 hour 20 minutes
- Yield10 servings 1x
Ingredients
Scale
- 12 cups 1-inch cubes from firm white or country bread, about 1 pound
- 1/2 cup unsalted butter, plus more for the pan
- 1 large yellow onion, diced
- 4 celery stalks, diced
- 2 teaspoons poultry seasoning
- 1 teaspoon sweet paprika
- 1 teaspoon kosher salt, adjusted for the broth
- 1/2 teaspoon freshly ground black pepper
- 2 1/2 to 3 cups low-sodium chicken or vegetable broth
- 2 large eggs
- 1 tablespoon chopped fresh thyme, plus more for serving
- Fresh rosemary, optional, for serving
Instructions
- Dry the bread cubes uncovered overnight, or bake them at 300°F for 25 to 35 minutes until dry but not deeply browned. Cool.
- Heat the oven to 350°F and butter a 9-by-13-inch baking dish.
- Melt the butter in a large skillet over medium heat. Cook the onion and celery for 8 to 10 minutes, until tender.
- Put the bread in a large bowl. Add the cooked vegetables, poultry seasoning, paprika, salt, pepper, and thyme.
- Whisk the eggs with 2 1/2 cups broth. Fold the liquid into the bread, adding more broth only until every cube is moist without liquid pooling in the bowl.
- Spread the stuffing loosely in the baking dish. Cover with foil and bake for 25 minutes.
- Uncover and bake for 20 to 25 minutes more, until golden and 165°F in the center.
- Rest for 10 minutes before serving.
Notes
- Bread dryness determines how much broth is needed; add the final half-cup gradually.
- Vegetable broth makes the stuffing vegetarian.
- Keep the surface loose rather than compressing it so the top can crisp.
- Refrigerate leftovers within two hours and use within four days.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
Find it online: https://yuminest.com/easy-bread-stuffing/