The Washington Post

Easy Bread Stuffing

Easy Bread Stuffing 8.000

Deb Lindsey for The Washington Post

Nov 14, 2017

The chunky, rustic texture of the bread makes for a range of crisped and tender bits.

For a twist: Use vegetable broth instead of chicken broth if you want the stuffing to be vegetarian; switch up the type of bread (corn bread and challah are both great options); add sausage (brown 1 pound of crumbled sausage in the pan before adding the onions and celery); or add dried fruit (1/2 cup unsweetened dried cranberries are nice).

To read the accompanying story, see: The ultimate guide to your first stress-free Thanksgiving.

Make Ahead: The stuffing can be reheated, covered, in a 300-degree oven until warmed through; uncover for the last 10 minutes of oven time.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 8 servings

  • 1 pound white bread, torn into bite-size pieces (about 10 cups)
  • 8 tablespoons (1 stick) unsalted butter, at room temperature
  • 2 large yellow onions, cut into 1/2-inch dice (about 3 cups)
  • 4 ribs celery, cut into 1/2-inch dice (3/4 to 1 cup)
  • 2 teaspoons kosher salt
  • 2 tablespoons minced fresh sage (may substitute 1 tablespoon dried sage)
  • 1/4 cup finely chopped flat-leaf parsley
  • 2 cups good-quality homemade or no-salt-added chicken stock or broth
  • 2 large eggs, lightly beaten


Preheat the oven to 375 degrees.

Arrange the bread pieces in a large baking dish; toast (middle rack) for about 10 minutes, stirring occasionally, until they look dried and crisped. Cool to room temperature.

Meanwhile, melt half of the butter in a large pot over medium heat. Stir in the onions and celery; cook for about 12 minutes, stirring occasionally, until they are just softened. Turn off the heat and stir in the salt, sage, parsley and the toasted bread pieces. Pour in the stock or broth and the eggs, then stir to incorporate and evenly moisten the mix.

Coat the now-empty baking dish with 2 tablespoons of the butter, then pack the stuffing mixture in it. Dot the top with the remaining 2 tablespoons of butter.

Bake the stuffing (middle rack) for about 45 minutes, until it is firm to the touch and the top is browned and crisp. Serve hot.

Rate it

Recipe Source

From cookbook author Julia Turshen.

Tested by Nilar Andrea Chit Tun.

Email questions to the Food Section.

Email questions to the Food Section at

Avg. Rating (10)

Rate this recipe

Nutritional Facts

Calories per serving: 280

% Daily Values*

Total Fat: 13g 20%

Saturated Fat: 8g 40%

Cholesterol: 75mg 25%

Sodium: 640mg 27%

Total Carbohydrates: 34g 11%

Dietary Fiber: 2g 8%

Sugar: 4g

Protein: 8g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

Most Read Lifestyle