I can’t believe we are already planning for Thanksgiving! Where has this year gone?!? Seriously. This year has flown by. Although I am not the one cooking Thanksgiving Dinner, I wanted to share a recipe for some homemade stuffing that is
Or I guess, technically, this is a recipe for dressing since I don’t put it in the turkey. I’ve always called it stuffing, though, and I’m not changing!
Tyler had a great time making this with me, since he got to tear up the bread. The size doesn’t matter too much, and the pieces don’t have to be uniform so it’s a great task for kids.
The only thing I will suggest with the bread is making sure that they aren’t shredded to tiny bits. That’s what Tyler started to do at first, but then I showed him what we needed and he did much better.
You can also use cheap bread for this, since it is going to have so many other flavors mixed into it. One loaf of bread is enough to make a 9×13 dish full of stuffing.
Step by Step
Preheat the oven to 350F.
In a large skillet, over medium heat, melt the butter. Dice the onion and add it to the pan and saute for about 10 minutes, until the onions are soft and slightly translucent.
Meanwhile, break the bread apart into bite-sized chunks and sprinkle with a bit of water. Put all of this in a large mixing bowl. You may need more than one bowl, depending on the size of the bowl.
Pour the onion mixture over the damp bread. Add the seasonings and stir to combine (I find using your hands works the best). I am giving a suggested amount of seasonings, but you can increase or decrease depending on your preferences.
Grease a 9×13 baking dish and gently pour the bread mixture into the dish. Don’t pack the bread down or stir it around, just make sure it is in a mostly-even layer. Sprinkle the bread with the chicken broth.
Bake uncovered for about 40 minutes, until the bread is golden brown and crunchy on the outsides.
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- 1 stick butter
- 1 onion chopped
- 1 loaf white bread
- 1 tbsp black pepper
- 1 tbsp thyme
- 2 tbsp parsley
- 1 tsp celery seed
- 1 tsp celery leaves
- 5 oz chicken broth
- Preheat the oven to 350F
- In a large skillet, over medium heat, melt the butter
- Dice the onion and add it to the pan and saute for about 10 minutes, until the onions are soft and slightly translucent
- Meanwhile, break the bread into bite-sized chunks
- Sprinkle the bread with a bit of water to dampen
- Pour the onion mixture over the bread and add the seasonings
- Stir to combine (I find using your hands works best)
- Grease a 9×13 baking dish and pour the bread into it without packing it down
- Sprinkle the bread with chicken broth
- Bake uncovered for about 40 minutes, until golden brown and crunchy