Even the most picky eaters will enjoy this Classic Bread Stuffing. The ingredients are basic, but that doesn't take away from the flavor packed into this tasty side dish.
Makes
9 cups
Total Time
Print Recipe
Print It Now
Share Recipe
Ingredients
Test Kitchen Approved
Instructions
Preheat oven to 375°; coat a 3-qt. baking dish with nonstick spray.
Sweat onion and celery in butter in a large sauté pan over medium heat until soft, about 5 minutes.
Add bread, toss to combine, then stir in 2½ cups broth, milk, sage, parsley, salt, and pepper. Bring to a boil, reduce heat to medium-low, and simmer until liquid is absorbed; remove from heat. Whisk together eggs and remaining ½ cup broth. Gradually stir into bread mixture and transfer to prepared dish. Bake until set, 40–45minutes.
Start with big chunks of bread — they won’t fall apart as easily. Toss to combine with vegetables.
Off heat, stir egg mixture into bread, adding a little at a time to prevent the eggs from curdling.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per ½ cup
Calories: 119
% Daily Value*
Total Fat 7g 10%
Sodium 242mg 10%
% Daily Value*
Carbs 12g 4%
Fiber 1g 4%
Protein 4g
*Percent Daily Values are based on a 2,000 calorie diet.
