Classic Homemade Bread Stuffing
A classic and easy homemade bread stuffing, loaded with flavor. Can be easily personlized with a variety of add in items. Perfect for your holiday meal.
You probably don’t need to tell me that Thanksgiving is less than two weeks away. Or at least I hope I didn’t have to tell you that. You did know, right? It’s hard to believe it’s that time already! I mean wasn’t it just summer? I’m a strong believer that time really does go by faster the older you get which is truly sad. Sure, some days we want to fly by but an entire season or two? I can do without the extended winters we get in New England but please lets let summer and fall linger a bit.
I’m on dessert duty at Thanksgiving this year, most years really unless it’s at our house. I don’t mind that at all. I love making desserts but you know, I really wanted to share a super easy, very traditional and must have dish with you. I grew up with bagged stuffing. There is absolutely nothing wrong with it. I still adore it. Those uniform squares of crunchy bread cubes. Soak them in butter and broth or water and bake away. Oh YUM! I’m not even remotely kidding that I could sit and eat a bowl of that stuff. And I definitely have, probably every time it’s ever been made. It’s just that good. Yes, I’m a carboholic.
Instead of the bagged or boxed (as it may be in some houses) stuffing, I wanted to show you how delicious and super easy homemade stuffing is. The awesome thing is it can totally be adjusted to the likes and dislikes of your family. Add extra veggies if desired, dried cranberries, nuts or even meat! Obviously you wouldn’t want to add meat if you have vegetarians in the family or nuts if people have nut allergies so do keep this in mind – or just make two versions and make it obvious whats what the day of. This is so easy that if you’re not adding it to the bird, the family member who isn’t awesome at cooking could even bring the stuffing. It’s that easy!
I have to admit, I was a bit skeptical that it would taste as good as the stuff I’m use to. So it was kind of crazy to me that it was just as tasty. I loved the bigger chunks and the ability to season it more to my liking. Plus, just knowing you can make something is always nice. I never even contemplated making homemade stuffing in the past. I’ll definitely consider it in the future!
All of this ‘stuffing’ talk has me curious…
Do you call it stuffing or dressing? I had never heard of it referred to as dressing until last year. It’s always been stuffing to me. I’m sure it gets the name because most people use it to stuff the bird. Makes sense right?
Do you stuff your bird or cook and serve it on the side?
Are you a gravy fan or not? Me… not so much. I’ll take a sprinkle of salt over gravy any day.
What about cranberry sauce… homemade or that tart jiggly canned version? Last year the Mr and our girls may or may not have sat and eaten an entire can by themselves. I read just yesterday that in a blind taste test people preferred the canned cranberry sauce to homemade.
How about your favorite dessert? Apple pie for sure here. I mean it’s kind of obvious with all of the apple recipes I have on here right? Totally a no brainer.
Do you have a favorite dish you’re looking forward to?
I really want to know! Share your Thanksgiving likes, dislikes and traditions with me.
Now for the stuffing…
Classic Homemade Bread Stuffing
- 15 oz loaf crusty Italian bread, roughly 10-12C of cubes
- 1/2 C unsalted butter, divided
- 1/2 C yellow onion, chopped
- 1 1/2 C celery, chopped
- 1 clove garlic, minced
- 1/2 tsp dried basil
- 1 1/4 tsp dried thyme
- 3/4 tsp celery seeds
- 3/4 tsp salt
- 1/2 tsp ground black pepper
- 1 1/4 C broth
- Prepare a day ahead: cut loaf into one inch slices. Leave out to go slightly stale. Alternatively you can give the loaf into slices and bake to toast. You want dry crunchy bread, not moist. Cut crusty slices into one inch cubes. Transfer to a large bowl. Set aside.
- Preheat oven to 350°F. In a medium skillet over medium heat, melt half of the butter. Add onion, celery, garlic and seasonings minus pepper. Stir and cook uncovered until onions are translucent and tender. Melt remaining butter, set aside.
- Pour onion mixture, butter and broth over bread cubes. Sprinkle with pepper. Toss and stir gently until the seasonings are dispersed throughout and each bread cube is just moist from the butter and broth.
- Bake for 40 minutes covered and an additional 15-20 minutes for a crunchy top. Serve warm.