Bread Stuffing

Bread Stuffing

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Cathy Gillespie


This can be made up to 2 days ahead, and kept in the refrigerator till ready to bake.


☆☆☆☆☆ 0 votes

1 Hr


  • 1/2 c
  • 3 c
    onion, chopped
  • 2 1/2 c
    celery, including leaves, chopped
  • 1 clove
    garlic, finely chopped
  • 1 1/2 Tbsp
    fresh sage, chopped
  • 1 1/2 Tbsp
    fresh thyme, chopped
  • 2 tsp
    celery seeds
  • pinch
    ground nutmeg
  • pinch
    ground cloves
  • 1 tsp
  • 1 lb
    loaf of bread, cut into 1/2" cubes, lightly toasted
  • 1 1/2 c
    chicken broth

How to Make Bread Stuffing


  1. Preheat oven 350.

    In a large skillet, melt half the butter. Add onion, celery, garlic, sage, thyme, celery seeds, nutmeg, cloves and salt. Cook , covered, until the onion is soft, about 5-7 minutes. Remove from the heat. In a large bowl, toss the vegetables with the bread cubes. Melt the remaining butter. Pour it over the bread mixture, along with 1/2 cup of the broth. The stuffing should just hold together when mounded on a spoon.
  2. Transfer the stuffing to on very large casserole dish. Drizzle the remaining broth over the dressing, cover the dish with foil, and bake until heated through, 45 minutes to an hour. For a crunchy tip, uncover the stuffing for the last 15 minutes of baking.

Printable Recipe Card

About Bread Stuffing

Course/Dish: Other Side Dishes
Main Ingredient: Bread
Regional Style: American

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