Homemade bread stuffing is one of those holiday favorites that you just can’t get from a box in the same way. Making it using a homemade bread recipe is awesome but that’s not always possible when you are a busy person! At least use some good whole grain bread that doesn’t have a ton of stuff added to it!
I can remember growing up every Thanksgiving my mom would cut up stale bread and add it to this giant yellow tupperware bowl on the top of the fridge. On the day of, she magically made those stale bread cubes into the most delicious homemade bread stuffing.
After my mom passed away before I turned 40, I still didn’t know how to make her legendary stuffing and actually used box stuffing. It was all-natural at least, but still not homemade bread stuffing!
You can use store-bought bread but we all know homemade bread is better, and the better your bread, the better your stuffing. I actually used a whole-grain white bread for this stuffing – my homemade bread for sandwiches.
Homemade bread stuffing includes herbs I am not accustomed to – sage, marjoram, thyme, etc. I made my own poultry seasoning and added that to the melted butter mixture.
One of my most favorite smells on Thanksgiving or a Sunday dinner is the celery and onion sauteéing in the butter. And in this case, it’s a LOT of butter. Yummy.
I could not believe this recipe would work when I mixed it up but was wary of adding more butter. There was so much dry bread in the mix! But it cooks up in the steam of buttery goodness and somehow it all works out.
I made this totally awesome homemade poultry seasoning but without the nutmeg, per my own taste.
Homemade Poultry Seasoning
2 teaspoons ground sage.
1 1⁄2 teaspoons ground thyme.
1 teaspoon ground marjoram.
3⁄4 teaspoon ground rosemary.
1⁄2 teaspoon nutmeg.
1⁄2 teaspoon finely ground black pepper
- 1 (1 pound) loaf sliced white bread
- 3/4 cup butter or margarine
- 1 onion, chopped
- 4 stalks celery, chopped
- 2 teaspoons poultry seasoning
- salt and pepper to taste
- 1 cup chicken broth
- Let bread slices air dry for 1 to 2 hours, then cut into cubes.
- In a Dutch oven, melt butter or margarine over medium heat.
Cook onion and celery until soft.
- Season with poultry seasoning, salt, and pepper.
- Stir in bread cubes until evenly coated. Moisten with chicken broth; mix well.
- Bake in a buttered casserole dish at 350 degrees F for 30 to 40 minutes.