Bread Stuffing (2024)

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Bread Stuffing (2)

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  • Prep 15 min
  • Total 60 min
  • Servings 10

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Ready to Make?

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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

What is bread stuffing made of? ›

Bread Stuffing Ingredients

Vegetables: You'll need chopped celery with leaves and a chopped onion. Bread: Nine cups of chopped bread cubes should make about 16 servings. Seasonings: Season the bread stuffing with salt, dried sage, dried thyme, poultry seasoning, and black pepper.

Does bread have to be dry for stuffing? ›

This is the base; it's what gives the stuffing structure, and it plays a big role in determining the texture. While you can use almost any bread — cornbread, bagels, or even frozen waffles — to make stuffing, it needs to be dried or “staled” first.

Is bread stuffing unhealthy? ›

Stuffing is not strictly a healthy food, because it is typically high in calories, fat, sodium, and refined carbohydrates. 1 But that doesn't mean you can't enjoy it, All foods can fit into a healthy diet in moderation.

What's the difference between stuffing and dressing? ›

"Stuffing is cooked in the cavity of the turkey, so the juices soak into the ingredients, making it more flavorful. Dressing gets cooked on its own and needs extra liquid to make it flavorful." So stuffing is cooked inside the bird. Dressing is cooked outside the bird, usually in a casserole dish.

Do you have to put eggs in stuffing? ›

I've never not put eggs in stuffing, but also, the eggs act as a bit of a binder. They prevent the stuffing from being crumbly.

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.

Which flat bread is perfect for stuffing? ›

Freshly made pita crisps and puffs up like a ball, perfect for stuffing with the filling of your choice: shawarma, falafel, muhamarra or any other Middle Eastern goodies. Tabun (or taboon) is softer and flatter: use as open sandwich rather than trying to stuff it.

Is stuffing just soggy bread? ›

You want your stuffing moist but not soggy and certainly not dry. The bread in the stuffing absorbs moisture, but if it's dry (as it should be, see above), it takes some time for the liquid to settle in. I suggest adding a little at a time, say 1 cup of broth for every 4 cups of dry mix.

How long does bread stuffing last? ›

Dressing/stuffing: Like turkey, if stored properly, stuffing or dressing will be safe to eat for three to four days after cooking. It will last for about a month if stored properly in the freezer. Cranberry sauce – homemade and store-bought: Homemade cranberry sauce lasts seven to 10 days.

Why is stove top stuffing so bad for you? ›

Like many convenience foods, Stove Top stuffing has gotten a bad rap in recent years, especially from people who have *opinions* about what is healthy to eat. It's got too much sodium, there are weird ingredients that you can't pronounce, and it's just better to make your own stuffing.

Why is stuffing not healthy? ›

Typically high in fat, carbs and salt, stuffing can be made fresh or purchased chilled, frozen or dehydrated.

Does stuffing spike blood sugar? ›

For people with diabetes, Thanksgiving can be as scary as Halloween, but with cranberry sauce, mashed potatoes and stuffing providing the frights instead of ghosts and goblins. These types of foods are carbohydrates and convert to glucose in our bodies, raising our blood sugar (blood glucose).

What do southerners call stuffing? ›

But for the Thanksgiving side dish in the South, the term dressing was adopted in place of stuffing, which was viewed as a crude term, during the Victorian era. Although dressing and stuffing are interchangeable terms, the signature ingredient of this Thanksgiving side dish in the South is cornbread.

Why do old people call stuffing dressing? ›

The term dressing, per the History Channel, originated around the 1850s, when the Victorians deemed stuffing too crude for the dish to be named. This happened around the same time that the term “dark meat” began to refer to chicken legs and thighs.

What kind of bread is good for stuffing? ›

The best bread for stuffing is a sturdy loaf with a tight crumb. Bakery French bread, Italian bread, Challah, and Sourdough are all good choices.

What is stuffing usually made of? ›

Many American stuffings contain a starchy ingredient like bread or cereals, usually together with vegetables, ground meats, herbs and spices, and eggs. Middle Eastern vegetable stuffings may be based on seasoned rice, on minced meat, or a combination thereof. Other stuffings may contain only vegetables and herbs.

What is Pepperidge Farm stuffing made of? ›

MADE FROM: ENRICHED WHEAT FLOUR (FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WHOLE WHEAT FLOUR, SALT, SUGAR, YEAST, CONTAINS 2% OR LESS OF: VEGETABLE OILS (CANOLA AND/OR SUNFLOWER AND/OR PALM), MOLASSES, SPICES, CELERY, ONION POWDER, CALCIUM PROPIONATE TO EXTEND FRESHNESS, MALTED BARLEY ...

What is cornbread stuffing made of? ›

Combine the cooked onions and celery with the cornbread, egg, chicken broth, milk and 3/4 teaspoon each salt and pepper in a large bowl; mix well. Place in a buttered 9-by-13-inch baking dish. Cover with foil and bake 30 minutes; remove the foil and bake until golden brown, about 20 more minutes.

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