Thanksgiving Bread Stuffing
A classic Thanksgiving side, this bread stuffing blends buttery onions, aromatic herbs, and a savory chicken‑stock base for a moist, flavorful dish.
Instructions
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Cook the aromatics
Melt the butter in a large pan over medium heat, add the chopped onion and stir. Sprinkle in poultry seasoning, thyme, and celery salt, mix well, then cover and simmer for about 15 minutes. -
Prepare the bread
While the onion mixture simmers, cut the homemade loaf into roughly ½‑inch cubes and place them in a very large bowl. Preheat the oven to 325 °F (165 °C). -
Combine onion and bread
Allow the onion mixture to cool slightly, then add it to the bowl of bread cubes and toss to combine. -
Make the custard mixture
In a small bowl, beat the two eggs, then whisk in the cold chicken stock and chopped parsley until well blended. -
Mix everything together
Pour the egg‑stock mixture over the bread and onion blend, stirring until the bread is evenly moistened. -
Bake the stuffing
Transfer the stuffing to a generously buttered 11" × 9" × 3" baking dish, cover tightly with foil, and bake for 45 minutes. -
Finish baking
Remove the foil and continue baking for another 30 minutes, or until the top is browned yet still moist.
Tips
Cut the bread into uniform ½‑inch pieces so the stuffing bakes evenly and absorbs the liquid consistently.
Video
“How To Make Thanksgiving Stuffing (Bread Stuffing Recipe, Thanksgiving Stuffing Recipe)” by Rain's Cozy Life, watch on YouTube.
About this recipe
This bread stuffing is a traditional holiday accompaniment, perfect for pairing with roasted turkey or any Thanksgiving main. The combination of sautéed onions, seasoned herbs, and a custard‑like egg and stock mixture coats each bite of bread, creating a tender interior with a lightly crisp top. Serve it hot from the oven, allowing the fragrant aromas to fill the table.
The recipe yields six to eight generous side servings, making it ideal for family gatherings or small holiday meals. It’s straightforward to prepare and can be assembled ahead of time, then baked just before dinner.
