This homemade bread stuffing is buttery, herby, and baked until golden and crisp on top with a soft, flavorful center. A traditional bread stuffing recipe perfect for Thanksgiving or any cozy meal.
Ingredients
- 24 ounces hearty bread *
- 1 cup salted butter divided
- ¾ teaspoon garlic powder divided
- 2 large onions diced (about 3 cups)
- salt & pepper to taste
- 6 celery ribs diced (about 3 cups)
- 1 cup half-and-half
- 2 Tablespoons fresh sage minced
- 2 teaspoons fresh thyme
- 1 ½ to 3 cups chicken broth or use optional reduced broth option below
Optional Simmered Broth:
- 5 cups low-sodium chicken broth or stock
- ½ onion
- 1 celery rib roughly chopped
- 2 garlic cloves
- 2 bay leaves
- 2 Tablespoons butter
- 1 Tablespoon apple cider vinegar
- 1 teaspoon soy sauce optional
- salt to taste
Instructions
- Optional, for more flavorful broth: In a large saucepan, combine chicken broth, onion, celery, garlic, and bay leaves. Bring to a boil and simmer for 15 to 20 minutes, until reduced by about half. While waiting for the broth to reduce, continue with the next steps. Once reduced, strain out solids. Stir in butter, apple cider vinegar, soy sauce (if using), and salt to taste. Set aside.
- Preheat oven to 400°F. Tear or cut the bread into pieces (about 12 per slice), being careful not to squish it. Spread in a single layer on two baking pans.
- Melt ½ cup of butter. Stir in ½ teaspoon of garlic powder. Drizzle over bread and toss gently to coat. Bake for 8 to 10 minutes, until lightly golden and toasted. Remove from oven and reduce oven temperature to 350℉.
- Lightly grease a 9x13-inch baking dish with nonstick spray. Transfer toasted bread cubes to the dish.
- In a large skillet over medium-high heat, cook onions and celery with 4 Tbsp of butter and a pinch of salt for 6 to 10 minutes, until celery is soft and onions are translucent.
- Remove skillet from heat. Stir in half-and-half, sage, and thyme. Pour over the bread in the baking dish and gently turn to combine.
- Slowly drizzle the broth over the bread, ½ cup at a time, turning gently after each addition. Add just enough to moisten the bread without making it wet or soggy. (The amount needed will vary based on your bread. I usually use 1½ - 2 cups.)
- Cover the baking dish with foil and bake at 350°F for 30 to 40 minutes, or until the center is mostly dry.
- Melt the remaining 4 Tbsp butter and stir in ¼ tsp garlic powder. Drizzle over the top of the stuffing. Increase oven temperature to 400°F and bake uncovered for 10 to 15 minutes, until the top is golden and crisp.
Notes
Bread: I like Pepperidge Farm Hearty White or Sourdough for best flavor texture.
Broth: The amount of broth needed will vary depending on the type of bread used and how dry or toasted it is.
Make Ahead: Assemble the stuffing through baking step 8. Cover and refrigerate overnight, then bake uncovered at 400°F for 10 to 15 minutes before serving.
Storage: Refrigerate leftovers for up to 4 days. Cover with foil and reheat in a 350°F oven until warmed through.
Nutrition: Calculated using 2 cups of low-sodium broth.
Nutrition
Calories: 335kcal | Carbohydrates: 31g | Protein: 8g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 419mg | Potassium: 194mg | Fiber: 3g | Sugar: 5g | Vitamin A: 570IU | Vitamin C: 2mg | Calcium: 112mg | Iron: 2mg
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