Bread Stuffing (2024)

(260)

9Questions

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  • Save Recipe

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Please enable “Functional Cookies” to use this feature.\u003c/p\u003e\n\u003c/div\u003e","showPrivacyOptOutMessage":false}],"isSticky":false},"userSettings":{"isCurrentUserAnonymous":true,"isFavoriteItem":false},"pageAttributes":{"url":"https%3a%2f%2fwww.bettycrocker.com%2frecipes%2fbread-stuffing%2f33c60498-d187-43ae-a189-c7f23377b734","contentId":"33c60498-d187-43ae-a189-c7f23377b734"},"recaptchaPublicKey":"6LfU_icUAAAAALSqSjRg5hqZwbPr1b8k-_80a_S_"}; var moduleName = 'actionToolbar'; var isVueModule = true; GeneralMills.PandoSites.RegisterControlInstance(moduleName, configuration, componentMetadata, isVueModule)});})();

Bread Stuffing (2)

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  • Prep 15 min
  • Total 60 min
  • Servings 10

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  • Save

  • Print

  • Pinterest

  • Facebook

  • Email

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Ready to Make?

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  • Save

  • Shop

  • Share

  • Keep Screen On

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When it comes to Thanksgiving sides, our homemade stuffing is always on the must-make list. It's no wonder Bread Stuffing is a classic, as it boasts the perfect blend of herbs, pillowy soft bread, veggies and butter. Plus, our Thanksgiving stuffing comes together in just three easy steps, and between us, it smells almost as good as it tastes. Our flavor-packed Bread Stuffing works in tandem with a juicy turkey to make the meal beyond incredible. Whether you like your Thanksgiving stuffing on the side or in a sandwich, we think you'll love this recipe.

Updated Nov 14, 2023

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What is The Best Bread for Stuffing?

Breads such as sour dough, French bread or Italian loaves are for the best bread for stuffing. Their soft-but-sturdy interiors are the perfect texture for stuffing. The pieces retain their shape without crumbling. Sandwich bread is not recommended, as it is too soft, causing it to crumble when tossed with the other ingredients.

How Can I Make My Bread Stuffing Really Moist?

If you’re a fan of really moist bread dressing (the kind that the pieces clump together well), then try these tips: make the stuffing just before you bake it, so that the bread stays moist. Also, after mixing it, gently toss with a few tablespoons to 1/4 cup of chicken or vegetable broth to soften the bread even more before baking.

Can I Stuff My Turkey with Bread Stuffing?

For optimal food safety and even doneness, the USDA recommends baking bread stuffing separately from turkey. However, if you do choose to stuff turkey, you’ll need an accurate food thermometer to make sure the center of the stuffing in the turkey is reaches a safe minimum temperature of 165°F. Roasting home-stuffed turkey is riskier than roasting those that are not stuffed. Even if the turkey has reached the safe minimum internal temperature of 165°F, the stuffing may have not. Bacteria can survive in stuffing that has not reached 165°F, possibly resulting in foodborne illness.

Ingredients

  • 3/4 cup butter
  • 2 large celery stalks, chopped
  • 1 medium onion, chopped (1/2 cup)
  • 9 cups soft bread cubes (15 slices)
  • 1 1/2 teaspoons chopped fresh thyme leaves or 1/2 teaspoon dried thyme leaves
  • 1 teaspoon salt
  • 1/2 teaspoon ground sage
  • 1/4 teaspoon pepper

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Steps

  • 1

    Grease 3-quart casserole or rectangular baking dish, 13x9x2 inches.

    Bread Stuffing (3)

  • 2

    Melt butter in 4-quart Dutch oven over medium-high heat. Cook celery and onion in butter 6 to 8 minutes, stirring occasionally, until tender. Remove Dutch oven from the heat.

    Bread Stuffing (4)

  • 3

    Gently toss celery mixture and remaining ingredients, using spoon, until bread cubes are evenly coated.

  • 4

    Place stuffing in casserole. Cover with lid or aluminum foil and bake at 325°F for 30 minutes; uncover and bake 15 minutes longer.

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Tips from the Betty Crocker Kitchens

  • tip 1

    Anticipate making stuffing to accompany holiday or even everyday meals (go beyond partnering with turkey, think stuffed pork chops or a crisply browned roast chicken). Designate a large resealable freezer bag as your bread “pantry”, adding pieces of leftover bakery bread that’s beginning to dry out or the heels of your favorite sliced breads. Store it in the freezer. Thaw and tear or coarsely chop the bread into chunks when you’re ready to make stuffing.
  • tip 2

    Explore the variety of bread options available for making a batch of Bread Stuffing. Most groceries now carry an almost unlimited assortment of artisan-style breads—sourdoughs, rye, whole-grains or garlicky herb. Switch up what you use, depending on the rest of your menu or your personal taste.
  • tip 3

    Looking to add a little more color to your stuffing? Chopped fresh Italian parsley added with the other ingredients not only adds color but also adds a fresh note to the earthy flavors of thyme and sage.

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Frequently Asked Questions

How is Bread Stuffing Different Than Bread Dressing?

Bread stuffing and bread dressing are names for the same kind of dish! This highly-seasoned dish usually starts with bread cubes, but it could also be rice or wild rice. Herbs, seasonings and vegetables are added. Originally, this mixture was stuffed inside poultry, however, for food safety reasons, it’s best to cook it separately.

Can I Bring Bread Stuffing to Thanksgiving Dinner?

Yes! This recipe would be a great one to either take and bake at the hosts house (just be sure to check that their menu will allow them to have room in their oven for you). Just before traveling, prepare it; cover as directed. Place it in a cooler with cool packs. Bake it when you arrive. If you’re going somewhere that’s only 1/2 hour away or less and you’ll be eating as soon as you arrive, you can bake it at home; cover and wrap it in towels until you arrive.

How Can I Add More Veggies to My Stuffing?

It’s best to use a recipe that calls for more veggies, rather than trying to bulk up an existing recipe, as adding additional veggies can throw the seasoning level of the recipe off as well as change the moisture of the dish. We recommend Mushroom Stuffing or Cornbread Stuffing with Sausage and Collard Greens or any of our delicious Stuffing & Dressing Recipes.

Nutrition

250 Calories, 15 g Total Fat, 10 g Protein, 20 g Total Carbohydrate

Nutrition Facts

Serving Size: 1/2 Cup
Calories
250
Calories from Fat
135
Total Fat
15 g
Saturated Fat
9 g
Cholesterol
35 mg
Sodium
540 mg
Potassium
100 mg
Total Carbohydrate
20 g
Dietary Fiber
1 g
Protein
10 g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
6%
6%
Exchanges:

1 Starch; 1 Vegetable; 3 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

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More About This Recipe

  • Whether you call it dressing or stuffing, this is the quintessential side dish that always shows up on the Thanksgiving table. Frankly we love the leftovers as much as we do eating it on turkey day! Check out the delicious stuffing and dressing recipes to fit every taste and menu. And if you find yourself with amazing leftovers, use these recipes and tips to turn them into yummy new meals.

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Bread Stuffing (2024)

FAQs

Is it better to make stuffing with soft or dry bread? ›

Any attempts to make stuffing with soft, fresh baked bread will result in a bread soup with a soggy texture. Follow this tip: Stale, dried-out bread makes the best stuffing.

Is stock or broth better for stuffing? ›

The single biggest boost you can give your homemade stuffing is turkey broth. Sure, boxed chicken or vegetable broth will do just fine, but the best stuffing is made with rich, savory, homemade turkey broth — the richer, the better. That flavor is what you want.

How many days old should bread be for stuffing? ›

If you don't want to take up space in the oven, you can always leave the bread out on the counter to dry. A day or two before you assemble your stuffing, cut the bread into cubes. Then, lay the cubes onto sheet pans and let them dry out at room temperature for 24 to 48 hours.

How to keep stuffing moist when baking? ›

Typically, baking the stuffing inside the bird helps keep the mixture moist. “I prefer stuffing (in the bird) to dressing (outside of the bird) because all those delicious drippings that come off the turkey gets absorbed right into the stuffing,” Bamford says.

How do you know if your stuffing is moist enough? ›

The stuffing should be moist but not wet. If there is a puddle of broth at the bottom of the bowl, you've added too much. Add more bread to soak up the excess moisture. If the mix is still dry and crumbly, add more liquid and toss gently until it starts to clump together.

How to dry out bread for stuffing quickly? ›

Spread the cubed bread on top of two cooling racks set in two half-sheet pans. Heat your oven to the lowest setting (typically 150°–200°F) and bake for 45 minutes to an hour, or until completely dry. If your oven only goes down to, say, 250°, start by baking for 30 minutes, then check the dryness of a cube or two.

Why do you put eggs in stuffing? ›

Broth: Chicken broth keeps the stuffing moist without making it soggy. Eggs: Two lightly beaten eggs help hold the dressing together and add moisture. Water: You can add a few tablespoons of water, if you'd like, to achieve your desired consistency.

Can I refrigerate stuffing overnight before baking? ›

USDA recommends that you never refrigerate uncooked stuffing. Why? Remember, stuffing can harbor bacteria, and though bacteria grow slower in the refrigerator they can cause problems because stuffing is a good medium for bacteria growth, therefore a higher risk food in terms of cooking safely.

What happens if I use broth instead of stock? ›

In most cases, stock and broth are interchangeable. If you're in the soup aisle and can't remember whether the recipe called for stock or broth, either will do for making soup, gravy, or a flavorful pot of rice or grains. Keep in mind that stock is unseasoned, and broth is seasoned.

Can I eat 2 week old stuffing? ›

Leftover Stuffing and Gravy

Stuffing — which is often soaked through with meat drippings — shouldn't be consumed after a maximum of two days in the fridge. The same two-day rule should be applied to the gravy, which should always be brought to a rolling boil to properly kill bacteria before serving again.

Should you toast bread for stuffing? ›

We start by cubing our bread—for traditional recipes, we favor a simple white sandwich-style loaf—then toast it in the oven at a low 275°F for about 45 minutes, tossing it every now and then to help it dry evenly.

Should you cook stuffing the day before? ›

Absolutely. Most Thanksgiving stuffing recipes can be made at least partially in advance since: A) They're easily assembled a day or two ahead of Thanksgiving Day; and B)

Why does my stuffing come out mushy? ›

If the stuffing came out too wet and soggy (aka bread soup!) try not to over mix it, otherwise it'll turn into mush. Curtis Stone says to pour it on a large sheet tray and spread it out. Bake it on high heat to crisp it up, but make sure it doesn't burn.

Is stuffing better with or without eggs? ›

It's a matter of preference, but adding a beaten egg to your stuffing mixture acts as a binder and keeps the bread moist.

What temperature should stuffing be cooked at? ›

How do you safely cook stuffing? The stuffed meat, poultry, or stuffing in a casserole should be placed immediately after preparation in an oven set no lower than 325 °F. A food thermometer should be used to ensure that the stuffing reaches the safe minimum internal temperature of 165 °F.

Why shouldn't you use stale bread for stuffing? ›

"If you're using stale bread and adding liquid, there will be nowhere for the liquid to go," says Seixas. "It's like when you're trying to cram more people into a fully booked flight. There's no space for extra moisture to fill." As a result, your stuffing will have a soggy texture.

Should stuffing be soft? ›

You'll need day-old loaves to get stale so that the stuffing doesn't get too mushy. Don't cube that bread! Ragged, imperfect pieces of bread have more surface area; it's those nooks and crannies that give you good texture. Speaking of texture, that's what stuffing is all about--you want a mix of crispy and soft pieces.

Is stale bread the same as dry bread? ›

Dry bread is not the same as stale bread

But if you can't buy it within hours of baking or you can't eat it all the same day you buy it, you will have to deal with 'staling' or 'going stale'. This is a chemical and physical process that makes bread less tasty and makes it have a leathery texture.

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