French Bread Stuffing
French bread stuffing with a crisp golden top and tender center, made from scratch with butter, celery, onion, and classic herbs.
Servings: 14 servings
Calories: 510kcal
Equipment
- Two baking sheets for drying bread
- Large mixing bowl
- 9x13 baking dish
- nonstick cooking spray
Ingredients
- 2 loaves French Bread 1lb loaves of French Bread each, cut into 1" cubes
- 1½ cups butter
- 1 cup celery diced
- 1 cup onion diced
- 1½ cups chicken broth low sodium is best since seasonings contain salt
- 2 eggs
Seasonings
- 2¼ tsp. salt
- 1 tsp. Ground Black Pepper
- 1 tsp. poultry seasoning
- 1 tsp. Dried Rosemary Leaves
- 1 tsp. Ground Thyme
Instructions
Prepare the Bread 1-2 Days Before
- Cut the French bread into 1" cubes. Spread them evenly on two baking sheets. Allow to set overnight to dry slightly. The bread should be hard on the outside but slightly soft inside. The next day, stir the cubes occasionally to ensure even drying.
Make the Stuffing
- Preheat and Prep: Preheat your oven to 350°F (175°C). Grease the 9x13 baking dish with nonstick cooking spray.
- Start with the Bread: Place the dried bread cubes in a large mixing bowl.
- Cook the Veggies: In a large skillet, melt the butter over medium-high heat. Add the diced celery and onion. Cook, stirring often, until they are tender (about 6-8 minutes).
- Combine and Season: Pour the cooked celery and onion mixture over the bread in the bowl. Gently mix to coat the bread evenly. Add salt, black pepper, poultry seasoning, rosemary, thyme, chicken broth, and eggs. Mix thoroughly to ensure even coating and distribution of flavors.
- Bake the Stuffing: Transfer the mixture into the prepared baking dish. Gently press down to pack it into the dish. Bake for 30-35 minutes, or until the stuffing is hot and begins to brown on the top.
Notes
Troubleshooting dry stuffing: If the mixture seems dry before baking, add a splash more chicken broth and mix again. The bread should be moist but not wet before it goes in the oven.
Nutrition
Serving: 1.6cups | Calories: 510kcal