Traditional Bread Stuffing Recipe - Thrift and Spice (2024)

FAQs

What is traditional stuffing made of bread? ›

BREAD STUFFING INGREDIENTS

Classic dried bread cubes, butter, celery, onion, herbs, and chicken broth or chicken stock is all you need for this moist bread stuffing. The recipe itself is very basic, but make no mistake, it does not skimp on flavor, presentation, sturdiness, or everything Thanksgiving.

Broth: Chicken broth keeps the stuffing moist without making it soggy. Eggs: Two lightly beaten eggs help hold the dressing together and add moisture.

If you don't want to take up space in the oven, you can always leave the bread out on the counter to dry. A day or two before you assemble your stuffing, cut the bread into cubes. Then, lay the cubes onto sheet pans and let them dry out at room temperature for 24 to 48 hours.

You can use any kind; store-bought white bread works well and would probably be my #1 suggestion for stuffing. You could also try using cut up dinner rolls, sourdough bread (actually this would be my personal first pick), challah, or anything else you want to experiment with.

I butter a covered casserole dish, load the stuffing in, put the cover on and bake it alongside the roaster. I use about a quarter to a half cup of chicken stock to make up for the pan juices this batch would be missing. You could mix that with a little white wine if desired.

Any attempts to make stuffing with soft, fresh baked bread will result in a bread soup with a soggy texture. Follow this tip: Stale, dried-out bread makes the best stuffing.

Fully cook raw meat, poultry, or seafood ingredients before adding to stuffing. Combine the ingredients and place them in your bird immediately before cooking. Don't stuff whole poultry with cooked stuffing. In addition to the turkey, the stuffing's center needs to reach 165 F.

The stuffing should be moist but not wet. If there is a puddle of broth at the bottom of the bowl, you've added too much. Add more bread to soak up the excess moisture. If the mix is still dry and crumbly, add more liquid and toss gently until it starts to clump together.

If the stuffing came out too wet and soggy (aka bread soup!) try not to over mix it, otherwise it'll turn into mush. Curtis Stone says to pour it on a large sheet tray and spread it out. Bake it on high heat to crisp it up, but make sure it doesn't burn.

Stuffing/dressing: If stored properly in the fridge, stuffing or dressing is good to eat up to three to four days after you cooked it. But it'll last about a month in the freezer.

Is it better to make stuffing the day before? ›

Just mix the stuffing ingredients together and store in the fridge, freeing up time and reducing stress on Thanksgiving Day, when you're dealing with all the other prep! Try make-ahead stuffing this Thanksgiving to save time and oven space. Who doesn't love a low-maintenance side dish?

It's okay if the bread gets slightly toasted—that caramelization is just going to add a little more toasty flavor to your stuffing.

Stuffing and dressing are commonly used as different names for the same thing—a dish consisting of bits of bread (or other starchy things) and various seasonings.

Pita bread is the perfect, soft, fluffy companion for dozens of meals and cuisines. Pita bread is simple to make and requires just a few, staple ingredients. This naturally vegan flatbread is great for dipping into hummus, adorning mezze platters, wrapping a gyro sandwich, or sopping up warm, spiced soups and stews.

Unlike refined white bread, which can cause rapid spikes in blood sugar levels, whole grain, and whole wheat bread contain complex carbohydrates and fiber. These components slow down glucose absorption, leading to a more gradual and steady rise in blood sugar, making them a better choice for individuals with diabetes.

The earliest documentary evidence is the Roman cookbook, Apicius De Re Coquinaria, which contains recipes for stuffed chicken, dormouse, hare, and pig. Most of the stuffings described consist of vegetables, herbs and spices, nuts, and spelt (a cereal), and frequently contain chopped liver, brains, and other organ meat.

The BEST traditional Thanksgiving Stuffing recipe is easy to make dried bread cubes, sausage, diced vegetables, and chicken broth. It's a great side dish to make ahead of time and it definitely tastes best homemade! Pair this easy homemade stuffing with our popular turkey recipe, homemade rolls, and Thanksgiving pie.

Dressing and stuffing are staples of a Thanksgiving dinner. While dressing is more of a Southern affair, stuffing is a Northern spin on the dish. The significant difference between the two is the bread. Dressing is made from cornbread, and stuffing is made from other breads.