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RESIPE :Homemade bread staffing

Recipe: Homemade Bread Stuffing

Bread soaked in butter and broth. Plus a few vegetables and herbs for good measure. Now tell me, what part of that ‘carb + fat’ lineup could possibly suck?

Stuffing is, without a doubt, my favorite part of our Thanksgiving meal. I also find that it mysteriously gets more and more delicious as the days go by which, in my house, means nearly a week filled with leftovers!

In an ode to make everything from scratch on our holiday table, I sourced a great stuffing recipe from Spending with Pennies to use as my guide. I saved a few large hunks of (more than) day-old sourdough bread and cut them in to cubes the size of dice. I opted for sweet white onions and used ground herbs and spices vs. fresh. Needless to say, the stuffing was a huge hit and one that I will make every year to come!

Supplies/utensils needed for this recipe:

  • Skillet
  • Large mixing bowl
  • 11”x7” casserole dish
  • Salt and freshly-ground black pepper
  • Foil


Makes 6 generous helpings

  • Salted butter in the following measurements:
  • 1/2 cup
  • 1-2 tablespoons
  • 1 cup sweet white onion (Vidalia or Maui are some of my favorite varieties), diced
  • 2 stalks of celery, diced
  • 1/2 teaspoon ground sage
  • 6 cups dried bread cubes (I used dried sourdough bread and cut it in to small dice-sized cubes. Make sure your bread is very dry, or the liquid will turn it to mush.)
  • Pinch of dried thyme
  • Pinch of dried dill weed
  • Pinch of celery salt
  • 2 cups chicken broth (or vegetable broth)


  1. Preheat oven to 350 degrees F
  2. Melt butter in a large skillet over medium-high heat. Add onion, celery, and ground sage. Sauté until veggies are tender, but not browned (apprx. 5-7 minutes).
  3. Dump the bread cubes in to a large mixing bowl. Add the onion and celery mixture, plus the remainder of the ingredients. Stir to combine and season to taste with salt and freshly-ground black pepper.
  4. Place mixture in to the casserole dish and dot with 1-2 tablespoons of butter. Cover with foil.
  5. Bake for 35 minutes - remove foil - bake for an additional 10 minutes.
  6. Serve warm and enjoy!

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Bread Stuffing


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