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Easy Traditional Bread Stuffing with Celery and Onions

Easy Traditional Bread Stuffing with Celery and Onions
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This classic, reliable bread stuffing is the ultimate savory accompaniment to any holiday poultry or roast dinner. By sautéing aromatic onions and celery in butter, you unlock a depth of flavor that perfectly complements the golden, crusty texture of the bread. This recipe focuses on fresh herbs and simple, high-quality ingredients to create a moist, herbaceous side dish that brings warmth and comfort to your table without any complicated techniques.

Ingredients

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12 cups white bread, cubed and dried overnight
1 cup unsalted butter
2 cups yellow onion, finely diced
2 cups celery, finely chopped
3 cups vegetable stock, low sodium
2 tbsp fresh sage, finely minced
1/4 cup fresh parsley, finely chopped
1 tsp dried thyme
1 tsp kosher salt
1/2 tsp black pepper

Instructions

Cube the white bread into one-inch pieces and spread on a baking sheet to dry at room temperature for at least 12 hours.
Preheat your oven to 350 degrees Fahrenheit.
Melt the butter in a large skillet over medium heat.
Add the diced onions and chopped celery to the skillet and sauté until soft and translucent.
In a large mixing bowl, combine the dried bread cubes, sautéed vegetable mixture, fresh herbs, thyme, salt, and pepper.
Slowly pour in the vegetable stock while tossing gently to moisten the bread without making it mushy.
Transfer the mixture to a buttered baking dish.
Bake for 45 minutes until the top is golden brown and slightly crisp.

Notes

Ensure your bread is sufficiently dried to prevent the stuffing from becoming gummy. You can dry the bread in a low oven (200 degrees) for an hour if you are short on time. For a richer flavor, you can toast the bread cubes slightly before combining with the liquids.

Nutrition

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