This traditional bread stuffing recipe made from white sandwich bread is guaranteed to be a hit this Thanksgiving!
It’s a simple yet flavorful recipe that is made with basic ingredients.
Serve it alongside other classic Thanksgiving foods such as baked ham and green beans.
Who else agrees that holiday recipes are the best?
I guess it’s because it’s food that we only eat once or twice during the year.
Another one of my favorite recipes from Thanksgiving is the gravy.
I put that stuff on everything! On my mashed potatoes, stuffing, rolls, everything!
I don’t have my Nana’s gravy recipe but I found another delicious one from Restless Chipotle.
This stuffing recipe is inspired by my Nana.
It’s very hard to get an exact recipe from her.
If you ask her for one she’ll just say some of this and some of that which isn’t always helpful.
So a few years ago I decided to watch her make it and even then I couldn’t get exact measurements!
I guess she doesn’t need them since she’s been making the same stuffing for decades now.
Thankfully the recipe I’m sharing today taste just as good as hers.
What is traditional stuffing made of?
- white bread loaves
- yellow onion
- poultry seasoning
- chicken broth
Can I use white sandwich bread for stuffing?
Yes, and in my opinion it is the best kind of bread to use as it has a light flavor that won’t over power the other flavors. Aside from that it’s also the most readily available bread.
What is the key to good stuffing?
I think the key to good stuffing is all about balance.
The stuffing shouldn’t be soft and mushy nor dry and crunchy.
Nor should one of the seasonings used be the dominate flavor.
All the ingredients should work together to compliment each other.
How to make traditional bread stuffing
Chop the onion and celery.
Now melt the butter in a skillet
Then add celery and saute until it is softened. About 8 minutes.
Once the celery is soft add the onion and season with salt and pepper. Saute until onions are translucent.
Turn the heat off and set aside the celery and onion mixture.
Preheat the oven to 350. Now we are going to toast the bread.
Tear the bread into pieces and place on a baking sheet.
Bake for about 10 min or until the bread is toasted.
You may have to do this in two batches. Or you can use two baking sheets.
Not every piece has to get toasted.
I usually just let the top layer get toasted and leave the bread on the bottom a little soft.
After toasting place the bread pieces in a large bowl or two if all the bread doesn’t fit.
Pour the celery, onion, and butter mixture over the bread. Next spread the poultry seasoning evenly over the bread.
Season with more salt and pepper.
Add the chicken broth and mix everything together really well with your hands.
Transfer the bread over to a baking dish and shape into a loaf.
Cover it with foil and bake for about 35-40 min on 350.
When done it will be a nice brown color.
Isn’t the bread supposed to be stale?
No, it definitely doesn’t have to be. I know a lot of people use stale bread but my nana never has.
While I do like to toast my bread she just uses the bread straight from the bag and it’s always good.
If you prefer a drier stuffing you can always toast the bread a little longer and in a single layer.
Is stuffing better with or without eggs?
For this recipe I’ve found that it really doesn’t matter.
My grandmother does actually use an egg or two in her stuffing.
I however don’t find it necessary to use. I’ve made it both ways and couldn’t tell the difference.
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Old fashioned bread stuffing recipe
You’ve got to try this delicious old fashioned traditional bread stuffing this Thanksgiving!
I find this to be a rather uncomplicated and simple recipe compared to other stuffing recipes out there.
While it may be easier and simpler compared to others it is by far the best stuffing I’ve ever tried.
A good Thanksgiving stuffing recipe doesn’t need to have a long list of ingredients.
It just needs the right ingredients.
And this recipe has just that.
It would not be Thanksgiving without this stuffing on our plates.
I’d love to hear what you think of this recipe in the comments below and don’t forget to leave it a rating!
Traditional Bread Stuffing Recipe
This is an easy and delicious traditional bread stuffing recipe that everyone will love!
- (3) 20 oz loaves of bread (torn into pieces)
- 6 celery ribs chopped
- 1 yellow onion diced
- 1 3/4 tsp poultry seasoning
- 32 oz of chicken broth
- 2 sticks of butter
- salt and pepper
Melt two sticks of butter in a skillet over medium heat.
Add celery and saute until soft about 8-10 min.
Add onion to the skillet and cook until translucent and season with salt and pepper.remove from heat.
Preheat oven to 350.
Place torn bread pieces on a baking sheet and bake for about 10 min or until bread is toasted. Use two baking sheets if needed.
After toasting place the bread pieces in a large bowl or two if all the bread doesn't fit.
Pour celery, onion, and butter mixture over the bread.
Sprinkle the poultry seasoning evenly over the bread.
Season with salt and pepper.
Slowly add in the chicken broth while you mix everything together with your hand.
Make sure there are no dry pieces of bread, everything should be moist.
Transfer bread mixture to a casserole dish and cover with foil and bake at 350 for 35-40 min.
Friday 20th of November 2020
Have you ever use croutons instead of bread. Its great.
Monday 30th of November 2020
No, I've never tried that.
How to Cook Canned Green Beans - Thrift and Spice
Sunday 10th of May 2020
[…] These green beans are always one of the side dishes we eat during Thanksgiving or Christmas along with my Grandmother’s amazing stuffing. […]
Wednesday 27th of November 2019
I saw another bread, celery, onion stuffing- “old fashion bread and celery stuffing”- no matter the title, this is Thanksgiving! Bread has to be toasted, it’s a must.
Great recipe, delicious stuffing!
Thursday 28th of November 2019
Thank you Mike!
Sunday 10th of November 2019
This is the closest recipe I have ever seen that is like my moms, simple straight to the point. Only difference between your nana an my moms was mom used skillet of cornbread an loaf of bread with addition of eggs, and rubbed sage with the poultry seasoning. Thank you an your nana for this wonderful find.
Thursday 28th of November 2019
Your moms recipe sounds incredible!
Thursday 31st of October 2019
MY MOM STARTED BY USING 4 DIFFERENT BREADS.(WHITE, WHEAT, RYE, AND WE WOULD BUY A STUFFING BREAD HOWEVER THEY DO NOT MAKE THIS ANY MORE. aLL OF US KIDS WOULD PULL APART THE BREAD INTO HER ROSTER PAN WHICH HAD TO BE VERY SMALL. THIS KEEPS THE KIDS BUSY. lIKE YOU SHE WOULD DICE ONION, CELERY, AND THEN APPLES AND LOTS OF BUTTER. sHE WOULD THEN ADD THAT TO THE MIX ALONG WITH SAGE THAT IS THE KEY. mOM LIKED OURS WET NOT DRY SHE WOULD ADD SALT PEPPER MILK AND EGGS. SPLIIT THE BATCH ADD OSTERS TO HALF AND THE OTHER PLAN. MAN I MISS HER.....