Classic Bread Stuffing is a standard on my Thanksgiving table. While I tend to mainly make this to stuff a turkey, it would be good to use to stuff a chicken or a pork chop.
Bread stuffing can easily be changed so you can add the herbs and seasonings that you prefer. This recipe has poultry seasoning which is a combination of sage, thyme, marjoram and rosemary. This recipe also uses fresh bread crumbs instead of cubes of bread which creates a smoother stuffing. I prefer that because it slices nicely for turkey sandwiches.
I stuff my turkey with the Classic Bread Stuffing and cook it that way. Different opinions are out there as to whether this is the safest way to cook it. I will be giving you cooking instructions for baking it in a covered casserole dish as well. If you decide to stuff it into your turkey you will simple follow your roasting instructions for a stuffed turkey.
Melt the butter and cook the onions until that are translucent.
Add the onions, eggs, poultry seasoning and pepper to the bread crumbs.
Combine the ingredients.
Classic Bread Stuffing
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Ingredients
- 24 cups fresh bread crumbs, about 3 loaves of white bread processed in a food processor
- 1 stick salted butter
- 2 medium onions, chopped fine
- 4 large eggs, beaten well
- 2 tablespoons Poultry seasoning (Bell’s or Penzy)
- 4 cups chicken broth
- ½ teaspoon black pepper
Instructions
Tear your bread slices into quarters and feed into your food processor. Pulse until you have slightly course crumbs. Place into a very large bowl and continue the process until you have 24 cups.
Tear your bread slices into quarters and feed into your food processor. Pulse until you have slightly course crumbs. Place into a very large bowl and continue the process until you have 24 cups.
Melt the butter in a skillet and add the onions. Cook over medium low heat for 3-4 minutes until the onions begin to soften but not brown. Remove from the heat.
Slowly add the chicken broth to the breadcrumbs. The broth will cause the crumbs to shrink down in volume quite a bit.
Add the butter and onions to the bread crumbs. Mix slightly.
Add the beaten eggs, poultry seasoning, and pepper. Mix well.
Make sure that the stuffing is cold before stuffing into the turkey.
BAKE IN CASEEROLE:
Place the stuffing into a covered casserole or a 9×13 inch baking pan covered with foil.
Preheat oven to 350 degrees. Place the covered stuffing into the oven and bake for 30 minutes. Remove the lid or foil and bake for an additional 15 minutes until it is lightly browned on top.
