Homemade Stuffing
Tender bread cubes toasted and combined with sautéed celery and onions in a rich buttery base, then bound with eggs and broth for a classic side dish.
Ingredients
Bread and Vegetables
- 16 cups bread cubes from about 24 slices, dried in oven
- 4 tablespoons unsalted butter
- 2 cups celery chopped
- 2 cups onion chopped
Seasoning & Binding
- 1 tablespoon poultry seasoning
- 1 tablespoon fresh parsley chopped
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 eggs beaten
- 2 cups chicken broth
Instructions
Preparation
- Preheat oven to 350°F (175°C). Spread bread cubes on a baking sheet and bake until dry, about 10–15 minutes.
Vegetables & Seasoning
- Melt butter in a skillet over medium heat. Add celery and onions; cook, stirring, until tender, about 5 minutes. Stir in poultry seasoning, parsley, salt, and pepper.
Assembly & Baking
- In a large bowl, combine bread cubes with the vegetable mixture. Pour in chicken broth and beaten eggs; toss gently to coat.
- Transfer to a buttered 2-quart baking dish. Cover with foil and bake for 30 minutes. Remove foil and bake until top is crispy, about 15 more minutes.
Notes
Let leftover stuffing cool no more than 2 hours before refrigerating in an airtight container for up to 4 days or freezing for 3 months.
When reheating, unwrap and warm at 375°F for 15–20 minutes, adding a splash of broth to revive moisture.
Nutrition
Serving: 150gCalories: 250kcalCarbohydrates: 30g
Tried this recipe?Let us know how it was!