Bread Stuffing Recipe (2024)

By Mark Bittman

Bread Stuffing Recipe (1)

Total Time
1 hour
Rating
4(1,658)
Notes
Read community notes

Mark Bittman writes that this bread stuffing, based on a James Beard recipe, has been a staple on his Thanksgiving table for decades. First you make fresh bread crumbs: just whiz a few cups of slightly stale cubes of decent bread (crust and all, unless it’s super-hard) in a food processor. Keep the crumbs very, very coarse. Cook them with plenty of butter (yes, you can use olive oil) and good seasonings. Baked in a pan, this is delicious, with or without gravy. You could use it to stuff the turkey if you’d like — but once you've tried it cooked on its own, you won't look back.

Featured in: To Stuff or Dress the Bird? James Beard Had It Covered

Learn: How to Cook a Turkey

Learn: How to Make Stuffing

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Ingredients

Yield:6 to 8 cups, enough for a 12-pound bird

  • ½pound (2 sticks) butter
  • 1cup chopped onion
  • ½cup pine nuts or chopped walnuts
  • 6 to 8cups coarse fresh bread crumbs (see tip)
  • 1tablespoon minced fresh tarragon or sage leaves, or 1 teaspoon dried tarragon or sage, crumbled
  • Salt and freshly ground black pepper
  • ½cup chopped scallions
  • ½cup chopped fresh parsley leaves

Ingredient Substitution Guide

Nutritional analysis per serving (12 servings)

252 calories; 20 grams fat; 10 grams saturated fat; 1 gram trans fat; 5 grams monounsaturated fat; 3 grams polyunsaturated fat; 16 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 4 grams protein; 166 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Bread Stuffing Recipe (2)

Preparation

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  1. Step

    1

    Melt butter over medium heat in a large, deep skillet, Dutch oven or casserole. Add onion and cook, stirring, until it softens, about 5 minutes. Add nuts and cook, stirring almost constantly, until they begin to brown, about 3 minutes.

  2. Add bread crumbs and tarragon or sage and toss to mix. Turn heat to low. Add salt, pepper and scallions. Toss again; taste and adjust seasoning if necessary. Add parsley and stir. Turn off heat. (You may prepare recipe in advance up to this point; refrigerate, well wrapped or in a covered container, for up to a day before proceeding.)

  3. Step

    3

    Pack into chicken or turkey if you like before roasting, or roast in an ovenproof glass or enameled casserole for about 45 minutes, at 350 to 400 degrees; you can bake this dish next to the bird, if you like. (Or you can cook it up to 3 days in advance and warm it up right before dinner.)

Tip

  • To make the bread crumbs, tear bread into chunks and put them in the container of a food processor; you may need to do this in batches. Pulse until you have coarse, irregular crumbs, no smaller than a pea and preferably larger.

Ratings

4

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1,658

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Private Notes

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Cooking Notes

shana

I made this twice. The first time I followed the directions exactly and it came out very dry, and burnt. The second time I added minced celery to the onion sautee and about a cup of broth with the scallions at the end. I covered with foil and cooked for 20 mins, then took the foil off for another 15mins. Turned out much more moist but with some crunch and still very flavorful.

CK

I persisted and the results for the 2nd time around make this is my favorite stuffing ever! My modifications based on comments here and elsewhere:-only 1 stick (and a couple tbs) butter-add chopped celery, carrots, and apple to sautéed shallots-2 types of baguette, 8-9 cups (soft, dried, and chopped in different sizes)-1 cup homemade (veg) broth (at this point I wanted to gobble up the stuffing from the pot!)-bake covered for 20 minutes, then uncovered for 20 minutes

KV

How far in advance can this be made

Karilyn

Sounds a little dry. Shouldn't there be broth?

Kate Fickle

Reviewers recommended 1. adding celery, carrots, and apple2. adding 1 cup broth3. bake covered for 20 minutes, uncovered for 20 minutes

Virginia

I think my favorite comment about this stuffing at the dinner table last night at Thanksgiving was, "The pine nuts are genius! They are everything. Why haven't I put pine nuts in my stuffing before?"

Huge hit. Everybody loved not having gelatinous, gluey stuffing.

Thank you!

Roger

Watch the video! I shows the kind of stuffing that it is....no meat, no liquid, no eggs.....the finished product is simple and delicious....make extra gravy if you want to moisten it, and serve it in your best gravy boat.

Cate Doty, Senior Staff Editor, NYT Cooking

The butter should take care of any dryness. This is looser stuffing than many, but it's delicious.

ATM

I have made stuffing using this recipe since I got my first "How to cook..." more than 15 yrs ago. In the spirit of "How to cook..." I have always modified it by adding chicken stock and more butter until the bread was moist. I see now from the video that my results are very different from what Mr. Bittman intended. However, I found that adding broth increases the moisture without making it soggy or mushy. Its always been a huge hit at my house.

JB

I added chopped Granny Smith apple and dried cranberries. It was amazing!

brent

OK - the video is key. Wish I had watched it first... Like a few mentioned, I burned it beyond recognition on my first try. Mistake one: hard breadcrumbs. This calls for fresh bread, not those angry dried cubes I bought. Mistake two: don't cook too long or hot on the stove and loose all that butter.

Les

This is the most delicious stuffing I've ever had. There were no leftovers last year. I can't wait to make it again this year. Like most of Bittman's recipes, it's easy and tastes amazing.

jessica d

We have a winner! This recipe will be at our Thanksgiving table for years to come. The key, I believe, is using a good quality bread (I used a French boule plus a few slices of rye-cranberry-walnut for variety. I asked the bakery to slice the loaves to get things started, then tore the slightly stale pieces by hand after leaving out overnight). I also indulged in a good quality butter.Bake the night before, tossing with just a drizzle of turkey broth before reheating the day of. Delish!!!

Moses

I think people who have left comments have the wrong idea about this dressing. It doesn't need stock. The brilliant thing is that the buttery bread gets very crisp in the oven and adds some non-mushy texture. I served it to 12 people tonight and it was very popular. I did add some sauteed sausage and apple to it, though, which was unnecessary but we liked it.

Add!

I made this twice. The first time I followed the directions exactly and it came out very dry, and burnt. The second time I added minced celery to the onion sautee and about a cup of broth with the scallions at the end. I covered with foil and cooked for 20 mins, then took the foil off for another 15mins. Turned out much more moist but with some crunch and still very flavorful.

Rebecca

I followed the recipe exactly, except for omitting the pine nuts and it came out burnt.

Amy

Wonderful recipe - my family greatly enjoyed! I prepared about 1.5x the recipe which fit nicely into a 9x13 pyrex dish. I used 1 stick of butter and 10 tbsp of olive oil, pine nuts, and fresh tarragon, etc. Prepared 3 days ahead and followed recipe. It was crunchy but not dry at all. I reheated a bit prior to dinner on Thanksgiving Day!Thanks Mark Bittman for a delicious yet simple recipe!

Rebecca

I make this every year. I love the crunch of this dry dressing with turkey and some good gravy. Over the years I've used everything from saved bread ends, loaves bought specifically for the dish, and bags of panko. I usually use yellow onion, but have also used red and shallots. All have turned out well. If you're having a panko year, stir once or twice while baking and keep a close watch at the end, it can go from browning to burnt quickly.

Athena of Detroit

This recipe is perfect as is. Watch the video. I hosted a large Thanksgiving potluck dinner with 40 guests and 4 different stuffing offerings— this one by far was the best. It was light with a slight crunch to it without being dry.

Mary

I have made this recipe for the last 4 years. Yes, I modify, as others have suggested by adding celery, apples, pecans, maple sausage, and lots of fresh herbs. It is about the quality of the bread as another reader commented. I use a whole loaf of fresh sourdough from a local bakery. I also moisten with just enough broth so that is not dry. It is our favorite stuffing/dressing, and we made many over the years.

Mollie

Where can I find the Video?

Tee

Click the "watch" button on the picture of the stuffing, or under preparation.

Dhw

Delicious but two notes: day-old bread is ok but not two days. Some pieces remained too crunchy, even with all the butter. I used pine nuts but they got lost in the stuffing—I think walnuts are a better choice.

Rebecca Callimanis

Make bigger chunks- like quarter sized (vs pea size)

Jeanne

This was so good! I burned it while being overly attentive to the turkey and had to scoop out the unburned top and center to serve. Guests still raved about it.

JL

The flavors in this stuffing were delicious, but I found it way too buttery and heavy (read: not fluffy). Will make it again but next time will use only half the butter, and will try others' suggestions of adding celery & apple. I think those additions would complement the tarragon and walnuts really well.

heyjoan

I totally messed up and baked the torn pieces of bread. So then I had to wing it by adding by adding broth and celery. The chopped walnuts add a great flavor. Thanks Mark Bittman for a great base recipe and I will definitely try to remember to just use fresh bread next time.

jstcooking

Add at least one cup of broth. Cover and bake for 20 mins, uncover and bake 15 mins longer

Elisa

Can I substitute butter for olive oil? The recipe sounds amazing but I cannot eat dairies.

Richard

From the introduction to the recipe: "Cook them with plenty of butter (yes, you can use olive oil) and good seasonings"

Jackie

Made it and decided I agree with some of the comments below, it needs broth but covering it while it cooks would really make sense. Thanks for the tips.

AJ

Delicious. Truly. Followed it exactly thanks to watching the video in advance (a must). Simple and delicious. I mean after all it is bread with lots of butter, is there much of anything better than that?!

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Bread Stuffing Recipe (2024)

FAQs

What is homemade stuffing made of? ›

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!

Is stuffing better with or without eggs? ›

Eggs add richness to the stuffing, and makes it cohere better. I'd use two eggs per pound of bread.

Should I dry my bread before making stuffing? ›

dry!" The reason for this is that stale or dry bread will hold up better after cooking and keep its texture even after adding your broth or liquid. If you use soft, fresh bread, you'll ultimately wind up with a soggy, mushy stuffing.

How to keep stuffing moist when baking? ›

Typically, baking the stuffing inside the bird helps keep the mixture moist. “I prefer stuffing (in the bird) to dressing (outside of the bird) because all those delicious drippings that come off the turkey gets absorbed right into the stuffing,” Bamford says.

What is British stuffing made of? ›

Stuffing consists of a mixture of savoury ingredients such as breadcrumbs, herbs, fruit, nuts, sausagemeat and onion which are bound together with egg or liquid to form a semi-solid mixture. It is usually cooked with roast meat such as chicken, pork or lamb and is served as an accompaniment to the sliced, cooked meat.

Is stuffing better moist or dry? ›

Stuffing should be moist, not dry, because heat destroys bacteria more rapidly in a moist environment. Once the bird is stuffed, it should be placed immediately in an oven set no lower than 325°F. Check out the cooking chart for recommended cooking times for stuffed turkey of various sizes.

Do you cook stuffing before you stuff? ›

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.

Is it better to make stuffing the night before? ›

Absolutely. Most Thanksgiving stuffing recipes can be made at least partially in advance since: A) They're easily assembled a day or two ahead of Thanksgiving Day; and B) They're often baked using a two-step process (once covered with foil to cook through, then uncovered to achieve a crispy top).

What do eggs do in stuffing? ›

Eggs: Two lightly beaten eggs help hold the dressing together and add moisture.

How soggy should stuffing be before baking? ›

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.

Which flat bread is perfect for stuffing? ›

Freshly made pita crisps and puffs up like a ball, perfect for stuffing with the filling of your choice: shawarma, falafel, muhamarra or any other Middle Eastern goodies. Tabun (or taboon) is softer and flatter: use as open sandwich rather than trying to stuff it.

Why does my stuffing come out mushy? ›

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.

Can I cook stuffing at 325 instead of 350? ›

The stuffed meat, poultry, or stuffing in a casserole should be placed immediately after preparation in an oven set no lower than 325 °F. A food thermometer should be used to ensure that the stuffing reaches the safe minimum internal temperature of 165 °F.

Why can't you refrigerate uncooked stuffing? ›

Because stuffing is an excellent medium for bacterial growth, it's important to handle it safely and cook it to a safe minimum internal temperature as measured with a food thermometer. Here are some common ques- tions consumers ask. Stuffing should not be prepared ahead.

What is stuffing mostly made of? ›

Stuffing is a mix of edible ingredients such as herbs, bread and a binder such as egg, traditionally stuffed into a meat cavity before it is cooked. Other ingredients in stuffing might be meat, nuts, butter, chopped vegetables and even fruit or oysters.

What's the difference between stuffing and homemade dressing? ›

"Stuffing is cooked in the cavity of the turkey, so the juices soak into the ingredients, making it more flavorful. Dressing gets cooked on its own and needs extra liquid to make it flavorful." So stuffing is cooked inside the bird. Dressing is cooked outside the bird, usually in a casserole dish.

What's the difference between stuffing and filling? ›

Although most people in America debate on whether the dish should be called stuffing or dressing the people of Pennsylvania call it filling. Essentially filling is the same as stuffing or dressing. The name suggests that it will fill something like stuffing does.

What is stove top stuffing made of? ›

This stuffing is made on the stove top with oven toasted bread cubes, onion, celery, dried seasonings, butter, and warm chicken broth. The best part is that it frees up oven space because it cooks on the stove top!

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