I have been making homemade Bread Stuffing as long as I can remember. At Thanksgiving and Christmas I would help my mom make the best Bread Stuffing recipe.
Back when I was a kid helping mom make her bread stuffing recipe she would make a huge batch of the her stuffing and stuff the cavity of a huge turkey with the stuffing.
Now they caution against stuffing the cavity of a turkey with stuffing.
Back in those days we also played Russian roulette when it came to cooking a turkey.
These days we know it's not safe to stuff your bird with bread stuffing or cook it for 12 hours at a low temperature because your just inviting a bout of food poisoning.
I don't know how I survived my childhood with all the running around loose in the neighborhood, climbing big tall trees and playing alone with my friends at the park.
Add our unsafe holiday meals and it's amazing I'm still around to share this recipe with you.
Old Fashion Classic Holiday Recipes
Because Mom isn't with us any longer over the years I have developed my own homemade bread stuffing from the memories of helping her make her recipe.
The only problem was that Mom's recipe could feed an army.
Most of my family members do not like bread stuffing. Or any stuffing for that matter. So when I get a craving for homemade bread stuffing. Or family and friends are invited to dinner who do eat stuffing I'll make a small casserole dish of it.
One of the best memories of helping my mother make her bread stuffing was how good the house smelled while she was sautéing the onions, celery and poultry seasoning with a stick of butter.
Homemade Bread Stuffing with Poultry Seasoning recipe
There are so many bread stuffing recipes out there that don't even call for poultry seasoning in the ingredient list.
Bread Stuffing just doesn't taste anything like a real old fashioned bread stuffing recipe unless it has poultry seasoning in it.
If you've ever made stuffing and thought to yourself that it was missing something that's what it was missing-poultry seasoning.
I've made moms recipe in a more manageable proportions to fed my family and probably yours.
This Bread Stuffing recipe with poultry seasoning will feed six to eight people instead of an army like Mom's did.
How to Make Bread Stuffing with Poultry Seasoning
Ingredients
- 1 stick unsalted butter plus 2 tablespoons
- 2 cups finely diced onion, about 2 medium
- 1 ½ cups finely diced celery, about 5 medium sized celery stalks
- ½ cup chopped celery leaves from the center of the celery bunch
- 3 tablespoons poultry seasoning, I use Badia brand
- 1 ½ teaspoon salt
- 1 - 2 teaspoons ground black pepper
- 1 lb french bread cut into 2-3 inch long strips and toasted in the oven until golden brown
- ¼ cup fresh parsley, finely chopped
- 2 ¼ cups chicken broth, divided
Directions
- Toast the bread pieces and cool before beginning.
- On medium high heat in a very large skillet melt the stick of butter.
- Add the onions, celery, celery leaves, salt, pepper and poultry seasoning to the melted butter.
- Cook stirring constantly until the onions are slightly golden and translucent.
- Remove the pan from the heat and stir in half of the bread pieces, tossing well to coat with the vegetables and seasonings.
- Add the remaining bread pieces and parsley to the pan.
- Mix until all the pieces of bread are completely covered with vegetables and seasonings.
- Add chicken broth as needed until two cups of the broth have been incorporated.
- Butter a casserole dish with 2 tablespoons butter.
- Spread the stuffing into the casserole dish.
- Just before baking pour the remaining ¼ cup of chicken brother over the top and cover with aluminum foil.
- Bake in a preheated 350 F. degree oven for 30 - 45 minutes.
- For the last 15 minutes remove the aluminum foil and allow the top to lightly brown.
- Makes about 6 one cup servings of bread stuffing.
More Thanksgiving side dish recipes
Best Bread Stuffing Recipe
Ingredients
- 1 stick unsalted butter plus 2 tablespoons
- 2 cups diced onion about 2 medium
- 1 ½ cups diced celery about 5 medium sized celery stalks
- ½ cup chopped celery leaves from the center of the celery bunch
- 3 tablespoons poultry seasoning I use Badia brand
- 1 ½ teaspoon salt
- 1 - 2 teaspoons ground black pepper
- 1 lb. french bread cut into 2-3 inch long strips and toasted in the oven until golden brown
- ¼ cup fresh parsley finely chopped
- 2 ¼ cups chicken broth divided
Instructions
- Toast the bread pieces and cool before beginning.
- On medium high heat in a very large skillet melt the stick of butter.
- Add the onions, celery, celery leaves, salt, pepper and poultry seasoning to the melted butter. Cook stirring constantly until the onions are slightly golden and translucent.
- Remove the pan from the heat and stir in half of the bread pieces, tossing well to coat with the vegetables and seasonings.
- Add the remaining bread pieces and parsley to the pan. Mix until all the pieces of bread are completely covered with vegetables and seasonings.
- Add chicken broth as needed until two cups of the broth have been incorporated.
- Butter a casserole dish with 2 tablespoons butter.
- Spread the stuffing into the casserole dish.
- Pour the remaining ¼ cup of chicken brother over the top and cover with aluminum foil.
- Bake in a preheated 350 F. degree oven for 30 - 45 minutes.
- For the last 15 minutes remove the aluminum foil and allow the top to lightly brown.
- Makes about 6 one cup servings of bread stuffing.
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