My Mom used to make the BEST bread stuffing recipe for Thanksgiving & Christmas every single year.
It was the one side dish besides mashed potatoes that I couldn’t wait to eat.
I’m so thankful that I got this recipe from her when she was still with us because now I can make it for future generations.
Bread Stuffing Recipe
I eat bread stuffing MAYBE 3 to 4 times a year.
The two main times are on Thanksgiving and Christmas.
Did you know that there are so many varieties of stuffing recipes?
There’s cornbread stuffing, sausage stuffing, stuffing with cranberries, chestnut stuffing…..
BUT the BEST stuffing recipe in the whole wide world is my Momma’s stuffing.
My Mom’s Bread stuffing recipe
Yes, I may be a tad bit biased, but out of all of the bread stuffings I’ve ever tried in my life, my Momma’s is hands-down THE BEST.
Why i love this bread stuffing recipe
There’s really nothing fancy about it.
And maybe that’s why I love it so much.
There are so many flavors and textures in it that it just makes my taste buds so happy.
And it’s not all stuck together in a ball like a lot of bread stuffings can tend to get.
This recipe is flaky, buttery, crispy, crunchy, holiday goodness in every single bite.
Combine it with some turkey, mashed potatoes and gravy and I am in heaven!
My guarantee
Try it for yourself.
I guarantee you, once you make this bread stuffing, you’ll never go back to any other stuffing recipes.
Unless of course you grew up with a tried and true recipe that YOUR Momma made.
Then I can understand your bias.
Bread Stuffing Ingredients
The bread stuffing ingredients are very basic, but the combination of all of these crunchy flavors make for an amazingly delicious end result!
You’ll need:
- Bread Cubes
- Water Chestnuts
- Celery
- Carrots
- Onion
- Chopped Nuts
- Butter
- Spices
- Broth (either from turkey giblets or store-bought turkey broth)
What are giblets
You know when you’re rinsing off your turkey or chicken and there’s a little bag of ‘organs’ inside the cavity of the bird?
Those are called giblets.
They consist of the bird’s heart, liver, neck, & gizzards.
I know, it sounds really gross, but if you simmer them in water, they make a really good broth to use in this bread stuffing recipe!
How do you make bread stuffing from scratch
It’s seriously so easy to make bread stuffing from scratch!
In addition, it’s way better than box stuffing!
Using fresh veggies, nuts, water chestnuts, spices, bread cubes, butter, & giblet broth, you’re going to have a flavorful, moist, delicious stuffing that may just out-do the star of the show, the turkey!
bread Stuffing Recipe
Bread Stuffing Recipe
Ingredients
- - 1 Package of Bread Cubes, plain
- - 1 can of Water Chestnuts, diced
- - 3 to 4 Celery Stalks, diced
- - 1 large Carrot, diced or grated
- - 1/2 medium Sweet Onion, diced
- - Chopped Nuts, whichever nut your prefer - I used walnuts
- - Chopped Mushrooms, optional - I do not use mushroom
- - 1 to 2 teaspoons Sage, I use 1 teaspoon
- - 1 teaspoon Parsley
- - Salt & Pepper to taste
- - 1 stick Butter
- - 1 1/2 cups Broth from Cooked Turkey Giblets, or turkey broth
Instructions
- Cook giblets from turkey in about 1 1/2 cups of water (or you can use turkey broth).
- Melt butter in separate pan.
- Add water chestnuts, celery, carrot, onion, nuts, mushrooms (optional), sage, parsley, and salt & pepper to the bread cubes and mix well.
- Pour melted butter evenly over mixture and mix with a large spoon until well mixed.
- Pour a small amount of broth into bread mixture.
- Stir well and gently squeeze a small amount of stuffing in your hands to see if it slightly sticks together.
- Pour more broth in the stuffing until the stuffing is in the beginning stage of sticking together. Don't get it too wet or sticky (I ended up using the entire 1 1/2 cups).
- Bake at 350 degrees in a covered casserole dish with tin foil on top of the stuffing for about 15 to 20 minutes.
- Then, remove tin foil and lid and bake another 5 to 10 minutes until browned.
Try it for yourself
First of all, I apologize for the above picture.
I had full intentions of taking a beautiful photo of the bread stuffing as I pulled it out of the oven, but there were people and spoons everywhere!
By the time I got a chance to take a picture, this is what was left of the stuffing.
As usual, everybody loved it!
Let me know if you try it out for yourself and what you think.
I don’t make ‘BEST’ claims every day.
So when I say BEST, I mean it’s seriously good!
It’s so good that it deserves a beautiful presentation in a special serving bowl, like this Pfaltzgraff Plymouth Handled Bowl (Amazon).
Finally, for other delicious Thanksgiving and holiday dishes, click on over to:
Butter Pecan Mashed Sweet Potatoes Recipe – 5 Weight Watchers Points
Pan Fried Brussels Sprouts with Chestnuts – 4 Weight Watchers Points
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