Oven-Baked Bread Stuffing with Chicken Broth
This classic oven-baked stuffing combines crispy golden-brown bread edges with a moist, herb-infused interior. By using high-quality chicken broth and a blend of fresh sage and thyme, this side dish provides the perfect savory balance for any holiday or family meal. The controlled baking method ensures every bite is flavorful, avoiding the mushy texture often found in stovetop versions, resulting in a reliable and crowd-pleasing centerpiece for your dinner table.
- Prep Time: 20
- Cook Time: 45
- Total Time: 65
- Yield: 8 servings 1x
- Category: dinner
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Ingredients
12 cups day-old crusty white or sourdough bread, cubed
3 cups low-sodium chicken broth
1 cup unsalted butter, melted
1 large yellow onion, finely diced
3 stalks celery, thinly sliced
2 tbsp fresh sage, chopped
1 tbsp fresh thyme leaves
Salt and black pepper to taste
Instructions
Preheat your oven to 375 degrees Fahrenheit.
Melt half of the butter in a large skillet over medium heat.
Add the diced onions and celery to the skillet and sauté until softened.
Stir in the fresh sage and thyme and cook for one minute until fragrant.
Place the bread cubes into a large mixing bowl.
Pour the sautéed vegetable mixture over the bread cubes.
Drizzle the chicken broth and remaining melted butter over the mixture while tossing gently.
Season with salt and pepper to taste.
Transfer the mixture to a buttered baking dish.
Bake for 45 minutes or until the top is golden brown and crispy.
Notes
For extra crunch, lightly toast the bread cubes in the oven for 10 minutes before adding the liquid ingredients. Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in the oven to maintain texture.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 35mg