Classic Homemade Bread Stuffing

Bread Stuffing Recipe Tips

• BREAD: You can use any type of dry bread cubes: white bread, sourdough bread, Italian bread, fruit and nut bread, French bread and more. FRUIT BREAD TIP! I buy a fruit and nut bread from a local bakery (it has apricots and raisins already baked in), and I use this bread. It’s a great option if you like dried fruit in your stuffing but don’t want it floating around.
• BREAD DRYING TIP: A few days ahead of time I will cut the bread I’m using into cubes, lay it out on a baking sheet and let it dry out as much as possible. Fresh bread can get a bit mushy in stuffing, so make sure to dry your bread ahead of time (day old bread is good too).
• SPICES: This recipe calls for dried sage and thyme, but you can use poultry seasoning instead (about 1 1/2 – 2 teaspoons). Alternatively, you can also use fresh herbs (1 tbsp chopped fresh sage and 1 tbsp fresh thyme, and if you like rosemary, add a few teaspoons of fresh rosemary).
• CHICKEN STOCK: Chicken stock gets added based on how dry/moist you want the stuffing to be. I add it slowly until the bread cubes are the way that I want them. I do usually end up using a full 1 cup of broth. (you can also use turkey stock or vegetable stock)
• ADDITIONS: If you’re a stuffing purist, you can keep it simple and not add any additions. But if you’re looking to add more here are some ideas:
  • dried fruit: raisins, cranberries, chopped apricot
  • chopped apple
  • chopped nuts: hazelnuts, walnuts, pine nuts
• DISH TO USE: You can use an enamel pot or any large baking dish or casserole dish (9×13).
• MAKE AHEAD: You can make this a day or two ahead of time. Just keep it in the fridge and reheat when you’re ready.
• LEFTOVERS: Store any leftovers in an airtight container in the fridge for up to 3 days. You can also use the leftover in this easy leftover Turkey Pot Pie recipe.
• Looking for something a little different? Try this Wild Rice Stuffing with Apples. It tastes just like traditional stuffing but without the bread.