Old Fashioned Bread Stuffing

Cranberry Walnut Stuffing pictured (see below)

If you ever find yourself with a stale baguette or loaf of French bread, don’t give it to your kid to use as a baseball bat (our baguette was so solid, we could have knocked one out of the park!)… make this moist and fluffy bread stuffing.

It’s the side dish that isn’t just for the holidays anymore, folks – It’s for any night of the week! You can prepare this stuffing so easily and quickly, yet it makes for such a special, warm-and-fuzzy side dish to a weeknight meal. Or, dress up the look and the flavor of the stuffing with dried cranberries and walnuts, and use it to stuff a holiday turkey, chicken or pork tenderloin.

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Old Fashioned Bread Stuffing

Ingredients:

1/2 cup butter
1 cup chopped celery
1 cup chopped onion
1 loaf French bread or baguette, chopped into small pieces
1 tbsp. thyme
1 tsp. salt
1 tsp. freshly ground pepper
1 large eggs, beaten
1 (14.5 ounce) can chicken broth

Directions:

(If your chopped bread pieces are still fluffy, lay the pieces on a cookie sheet, drizzle with 1 tsp. olive oil and bake for 5 minutes, or until lightly browned)

Melt butter in a large skillet over medium heat. Cook celery in butter until almost tender. Add onions, and cook until lightly browned and tender. Set aside.

Place the chopped bread into a large bowl and add spices. Add butter mixture and egg, and toss lightly to distribute. Moisten the mixture to your desired consistency with chicken broth.

Transfer to a 13 x 9 inch baking dish and bake at 350 degrees for 20 minutes.

TIP: For Cranberry Walnut Stuffing, add 1 cup dried cranberries and 1 cup chopped walnuts to the bread mixture. This stuffing can be used to stuff pork tenderloin, or a whole turkey or chicken (Fill 3/4 full, as the stuffing will expand during the cooking process).

Enjoy!

      

10 Responses to “Old Fashioned Bread Stuffing”

  1. #
    1
    All Things Yummy — February 22, 2010 @ 2:18 am

    yum, I love stuffing. Looks so good.

  2. #
    2
    Georgia — February 22, 2010 @ 7:42 pm

    Thank you! It tastes even better than it looks ;)

  3. #
    3
    Ed Schenk — February 23, 2010 @ 11:09 pm

    I like this for stuffing pork chops!

  4. #
    4
    johnchristine375 — February 24, 2010 @ 5:02 am

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  5. #
    5
    Georgia — January 10, 2011 @ 9:54 pm

    Hi Vivian,

    That’s great that you’re going to make this for Christmas! Since the pork was tender and the stuffing so flavorful, gravy isn’t entirely necessary, but if you want to make one I can recommend this Sage Gravy: http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000000522764. The flavors in this gravy would definitely compliment the dish!

    Thanks for stopping by, Vivian. Happy holidays to you!

  6. #
    6
    Vivian — January 10, 2011 @ 9:54 pm

    Georgia, I downloaded your recipes for the cranberry pork tenderloin. It looks delicious and I am looking forward to preparing it for Christmas. Would you happen to recommend or do you have a recipe for a sauce or gravy to accompany this dish.

  7. #
    7
    johnchristine375 — January 10, 2011 @ 9:57 pm

    If you want to enjoy delicious food then you can book the famous restaurants of covent garden from http://covent-garden.fluidrestaurantguide.co.uk /covent-garden// site! you know you can enjoy Indian, Chinese, Punjabi food over here! check out Book restaurants covent garden

  8. #
    8
    Ed Schenk — January 10, 2011 @ 9:57 pm

    I like this for stuffing pork chops!

  9. #
    9
    All Things Yummy — January 10, 2011 @ 9:57 pm

    yum, I love stuffing. Looks so good.

  10. #
    10
    Georgia — January 10, 2011 @ 9:57 pm

    Thank you! It tastes even better than it looks ;)

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