Old Fashioned Stuffing

5 from 1 vote

Make the best homemade stuffing the old-fashioned way with crusty bread, fresh herbs, and a simple savory broth—no boxed mix needed!

Prep Time20

Cook Time30

Total Time50

Course: Side Dish

Cuisine: American

Keyword: Stuffing, Turkey Stuffing

Servings: servings

Author: Caytlin McCleery

Ingredients

1/2 cup salted butter
1 medium white onion diced
1 1/2 cups sliced celery
2 cups chicken broth
1/2 teaspoon salt
1/4 teaspoon black pepper
1 pound French bread cubed, or any stale bakery-style bread
1 tablespoon minced fresh sage
1 tablespoon minced fresh rosemary
1 tablespoon minced fresh thyme

Instructions

Preheat oven to 425°F (220°C). Lightly grease a 9x13-inch baking dish.
Heat a large skillet over medium-high heat. Add in 1/2 cup salted butter, 1 medium white onion (diced), and 1 1/2 cups sliced celery. Cook for 5–7 minutes, or until the vegetables are slightly softened, stirring frequently.
Stir in 2 cups chicken broth, 1/2 teaspoon saltand 1/4 teaspoon black pepper. Bring the mixture to a boil, then remove it from the heat.
Cube 1 pound French bread. If your bread is not dry and stale, it's a good idea to toast your bread before using it to make stuffing. Transfer the cubed bread to a large mixing bowl.
Toss the cubed bread with 1 tablespoon minced fresh sage, 1 tablespoon minced fresh rosemary, and 1 tablespoon minced fresh thyme. Slowly pour the hot broth mixture over the bread and herbs, stirring gently to moisten all the bread.
Transfer the bread mixture to the prepared baking dish, spreading it out in an even layer.
Bake for 30 minutes, or until the top of the stuffing is golden brown. Serve hot.

Notes

If your bread is not dry or stale, toast it as follows:
Dice the bread into 1-inch cubes. Spread the cubes in a single layer on a baking sheet and bake at 225°F (110°C) for 30 minutes, or until stale.

Nutrition