Side Dish: United States – Classic Bread Stuffing

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 12

Approximate Time

Prep 20 min

Cook 40 min

Total 1 hr

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

12 cups (2.88 L) stale bread cubes (white or sourdough)
1 1 / 2 cups (360 ml) chopped onion (6 3/8 oz (180 g))
1 1 / 2 cups (360 ml) chopped celery (6 3/8 oz (180 g))
1 / 2 cup (120 ml) unsalted butter (1 stick / 4 oz (115 g))
2–3 cups (480 to 720 ml) chicken or turkey stock (2 to 3 cups (480–720 ml))
2 tsp (10 ml) poultry seasoning or 1 tsp (5 ml) each dried sage and thyme
2 large eggs, lightly beaten (optional, for binding)
Salt and freshly ground black pepper to taste

Show original ingredient measurements

12 cups stale bread cubes (white or sourdough)
1 1 / 2 cups chopped onion (180 g)
1 1 / 2 cups chopped celery (180 g)
1 / 2 cup unsalted butter (1 stick / 115 g)
2–3 cups chicken or turkey stock (480–720 ml)
2 tsp poultry seasoning or 1 tsp each dried sage and thyme
2 large eggs, lightly beaten (optional, for binding)
Salt and freshly ground black pepper to taste

Instructions

1. Preheat oven to 350°F (175°C). Spread bread cubes on a baking sheet and toast if not already stale.  
2. In a skillet, melt butter and sauté onion and celery until softened, about 8–10 minutes.  
3. In a large bowl, combine bread cubes, sautéed vegetables, poultry seasoning, salt, and pepper.  
4. Add eggs (if using) and gradually add stock until the mixture is moist but not soggy.  
5. Transfer to a buttered baking dish, cover with foil, and bake 25 minutes.  
6. Remove foil and bake 10–15 more minutes until the top is golden and crisp. Serve warm.