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Wooden spoon dipped in white dish of old fashioned bread stuffing.
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Old Fashioned Bread Stuffing

With bread cubes, onion, carrots, celery, herbs and sausage, this bread stuffing is a simple but classic side dish for the holidays.
Course Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings 12
Calories 155kcal
Author Ryan Beck

Ingredients

  • 1 lb breakfast sausage
  • ¼ cup unsalted butter
  • 1 sweet onion, finely diced
  • 4 stalks celery, finely diced
  • 2 carrots, finely diced
  • 4 garlic cloves, minced
  • 1 tablespoon fresh sage, chopped
  • 1 tablespoon fresh thyme, chopped
  • 1 (12 oz bag) seasoned bread cubes
  • 1 (12 oz bag) plain bread cubes
  • 4 cups low-sodium chicken stock

Instructions

  • Preheat oven to 350°F. Heat large skillet over medium-high heat. Add sausage and break up, cooking for 7-10 minutes or until browned. Add butter, onions, celery and carrots and cook for another 10 minutes, or until the celery and carrots start to soften. With 30 seconds left, stir in the garlic, sage and thyme.
  • Place the bread cubes in a large bowl. Pour the sausage mixture over top with 4 cups of chicken stock. Toss until all of the bread cubes are slightly moist.
  • Spread the stuffing into a greased 9x13 baking dish. Bake for 45-50 minutes or until the top is browned.

Notes

  • You can replace fresh herbs with dried herbs. Just reduce by ⅓ as it is more potent.
  • If using fresh bread, make sure you leave out for a day or two so it becomes stale.
  • If you want a little extra fluffiness and binder, add an egg into the mixture.
  • You can cut the recipe in half and place in an 8x8 baking pan if needed.

Nutrition

Serving: 1g | Calories: 155kcal | Carbohydrates: 4g | Protein: 7g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 1g | Trans Fat: 0g | Cholesterol: 31mg | Sodium: 256mg | Potassium: 154mg | Fiber: 1g | Sugar: 2g