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Classic Bread Stuffing

A pan of classic bread stuffing baked and lightly browned


8 cups of stale bread, cubed. (You can also used pre-packaged, unseasoned bread cubes)

1 tablespoon butter + more to butter pan

1 tablespoon olive oil

1 large onion

3 celery stalks

2 cups of homemade or store bought stock (chicken or veggie)

2 Tablespoons of The Spice Apothecary’s Get Stuffed stuffing seasoning

2 beaten eggs


Dry 8 cups of cubed bread either air dried for 24 hours or toasted at 200 degrees for 1 hour.

Preheat oven to 350 degrees.

Measure out 1 tablespoon each of butter and olive oil. Dice one large onion and 3 celery stalks into evenly sized pieces.

Heat the butter and oil in a stock pot over medium heat. Add in the onion and celery.

It will take about 10 minutes to sweat the vegetables down. Be sure to stir frequently.

Add 2 cups of homemade or store bought stock and 2 tablespoons of Get Stuffed stuffing seasoning.

Bring stock to a simmer then add in the bread cubes; Remove from heat and let cool down a few minutes before adding in the 2 beaten eggs.

Combine well and spread out in a layer in a buttered casserole pan.

Cover and bake at 350 degrees for 25 minutes, then uncover and bake another 20-25 minutes until lightly browned.

Serve this Classic Bread Stuffing with your favorite proteins.

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