Basic Bread Stuffing

Name: Basic Bread Stuffing
Ingredients: 10 cups day-old white bread, sliced and cut into 1/2-inch cubes; 1/2 cup butter; 2 medium onions, finely chopped; 2 medium celery ribs, finely chopped; 1/2 cup parsley, minced; 1 teaspoon dried sage; 1 teaspoon dried thyme; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 cup chicken broth

10 ingredients

6 steps

Ingredients

10 cups day-old white bread, sliced and cut into 1/2-inch cubes
1/2 cup butter
2 medium onions, finely chopped
2 medium celery ribs, finely chopped
1/2 cup parsley, minced
1 teaspoon dried sage
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon black pepper
1 cup chicken broth

Directions

1

Preheat the oven to 400°F.
2

Spread the bread out on a large baking sheet. Toast until golden brown, 5 to 10 minutes, shaking the pan occasionally to avoid burning. Transfer to a large bowl. Reduce the oven temperature to 350°F.
3

Melt the butter in a large skillet over med-hi heat. Add the onions and celery and saute, stirring, until tender, about 5 minutes.
4

Remove the skillet from the heat and stir in the parsley, sage, thyme, salt and pepper.
5

Scrape the sauteed vegetables and butter into the bread cubes and toss until well combined. Mix in the broth until the stuffing is lightly moist, but not packed together.
6

To use for stuffing, reheat just before spooning into the bird. As a side dish, spoon into a large, buttered, shallow baking dish. Bake in the 350 F oven until the top has formed a crust and the stuffing is heated through, 30 to 45 minutes. Serve hot.