This recipe provides instructions for making a quintessential Classic Bread Stuffing, often referred to as dressing, a savory and comforting dish traditionally served during Thanksgiving and Christmas, but enjoyable any time of the year. This stuffing is a flavorful mixture of bread, aromatics, herbs, and sometimes meat or nuts, all bound together with broth and eggs, then baked until golden brown and fragrant. The heart of any good stuffing is the bread, which can be a variety of types such as white bread, sourdough, cornbread, or a combination, often dried or toasted to help it absorb the flavorful liquids without becoming soggy. Aromatics like onions, celery, and garlic are sautéed in butter or oil to create a savory base. Herbs play a crucial role in the flavor profile, with common choices including sage, thyme, parsley, and sometimes rosemary, either fresh or dried. Broth, typically chicken or vegetable, provides moisture and flavor, while eggs act as a binder, helping the stuffing hold its shape. Many variations of classic bread stuffing exist, with additions like cooked sausage (pork or turkey), bacon, mushrooms, dried cranberries, nuts (pecans or walnuts), or even apples adding layers of texture and taste. The preparation involves sautéing the aromatics, combining them with the bread cubes, herbs, and any other additions, then moistening the mixture with broth and binding it with beaten eggs. The stuffing can be baked in a casserole dish or stuffed directly into a poultry cavity (though baking separately ensures even cooking). Baking until the top is golden brown and slightly crispy, and the interior is heated through and moist but not soggy, yields a comforting and flavorful side dish that is a staple of holiday meals. Its savory aroma during baking is as much a part of the experience as the taste itself. The image shows a glass baking dish filled with a partially sliced loaf of golden-brown stuffing. The stuffing appears to be made with bread, celery, onions, and herbs, and has a slightly crispy top. Some liquid or rendered fat is visible at the bottom of the dish.
The texture of Classic Bread Stuffing is a delightful combination of soft, moist bread permeated with savory flavors, interspersed with tender pieces of sautéed vegetables like celery and onions. The top often develops a slightly crispy and golden-brown crust, providing a pleasant contrast. If sausage or nuts are included, they add chewiness and crunch, respectively.
The flavor profile is predominantly savory and herbaceous, with the subtle sweetness of sautéed onions and celery, the earthy notes of sage and thyme, the richness of butter or fat, and the underlying flavor of the bread and broth. Any added meats or nuts contribute their distinct tastes, enhancing the overall complexity.
Classic Bread Stuffing (Dressing) is a savory dish made from bread cubes, sautéed aromatics (onions, celery, garlic), herbs (sage, thyme, parsley), broth, and eggs, often with additions like sausage or nuts, baked until golden brown and fragrant.
The preparation involves sautéing aromatics, combining them with bread cubes and other ingredients, moistening with broth and binding with eggs, and then baking in a casserole dish until cooked through and the top is golden brown.
Ingredients:
- 1 loaf (about 1 pound) day-old bread (white, sourdough, or a mix), cut into 1-inch cubes and dried (can be left out overnight or toasted in a low oven)
- ½ cup (1 stick) unsalted butter
- 1 large yellow onion, chopped
- 2-3 celery stalks, chopped
- 2-3 cloves garlic, minced (optional)
- 1 tablespoon chopped fresh sage (or 1 teaspoon dried sage)
- 1 tablespoon chopped fresh thyme leaves (or 1 teaspoon dried thyme)
- ¼ cup chopped fresh parsley
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper (or to taste)
- 1 ½ – 2 cups chicken or vegetable broth
- 2 large eggs, lightly beaten
- Optional additions:
- 8 ounces cooked sausage (pork or turkey), crumbled
- ½ cup chopped pecans or walnuts, toasted
- ½ cup dried cranberries or raisins
- 8 ounces sliced mushrooms, sautéed
Equipment:
- Large baking dish (9×13 inch or similar)
- Large skillet or Dutch oven
- Large mixing bowl
- Cutting board
- Sharp knife
- Measuring cups and spoons
Instructions:
- Prepare the Bread: If you haven’t already, dry out the bread cubes. You can do this by leaving them out uncovered overnight or by spreading them on a baking sheet and toasting them in a preheated oven at 250°F (120°C) for about 15-20 minutes, stirring occasionally, until they are dry but not browned.
- Sauté the Aromatics: In a large skillet or Dutch oven, melt the butter over medium heat. Add the chopped onion and celery and cook until softened, about 8-10 minutes. If using garlic, add it in the last minute of cooking and sauté until fragrant.
- Add Herbs and Sausage (Optional): Stir in the fresh sage, thyme, and parsley (or dried herbs if using). If using cooked sausage, add it to the skillet and heat through. Cook for another minute to allow the herbs to release their aroma. Season with salt and pepper.
- Combine with Bread: Transfer the sautéed mixture to a large mixing bowl with the dried bread cubes. Toss gently to combine, ensuring the bread is evenly distributed with the aromatics and herbs. If using nuts or dried fruit, add them now and toss.
- Moisten with Broth and Eggs: Gradually pour the chicken or vegetable broth over the bread mixture, tossing gently after each addition. You want the bread to be moistened but not soaking wet. Use just enough broth to dampen all the bread. In a separate small bowl, lightly beat the eggs. Pour the beaten eggs over the bread mixture and toss gently to combine. The eggs will help bind the stuffing.
- Transfer to Baking Dish: Lightly grease the baking dish with butter or cooking spray. Transfer the stuffing mixture to the prepared baking dish and spread it out evenly.
- Bake the Stuffing: Preheat your oven to 375°F (190°C). Bake the stuffing for 30-40 minutes, or until the top is golden brown and slightly crispy, and the stuffing is heated through. The internal temperature should reach 165°F (74°C). If the top starts to brown too quickly, you can loosely cover the dish with aluminum foil for the last 10-15 minutes of baking.
- Rest and Serve: Once baked, let the stuffing rest for about 5-10 minutes before serving. Garnish with fresh parsley if desired.
Enjoy this classic and comforting bread stuffing as a delicious side dish to your holiday meals or any time you crave a savory and satisfying bake! Feel free to customize the ingredients to your personal preferences.