Easy White Bread Stuffing

Easy White Bread Stuffing

Easy White Bread Stuffing

I love this stuffing. It’s been my go to stuffing since I was a little girl. Does it sound funny to say that? In my family, I’ve always been the cook. My mother, bless her, is what she herself cheerfully calls a “born defroster” (We won’t talk about what she feeds my kids during the week. I remind my husband that I survived just fine and it probably even inspired me to cook for myself). It’s just not an interest of hers and I can totally respect that. I cook, first and foremost because I actually enjoy cooking. I like to cook and I’m good at it. However, not everyone is or does and I have no hate towards the mothers (or fathers too) who much prefer to reheat or takeout. Love does not equal cooking. Right back to my favorite stuffing… This is the taste of my Thanksgiving. One recipe’s worth fills a small bird almost entirely, although it’s just as good cooked as a side dish like you’re supposed to nowadays. I make this most often around the holidays, but every so often, when I have bread to use up for one reason or another I make a quick recipe of this stuffing. It is, like most stuffings really, nutritionally trash seeing as it’s basically white bread that has been dipped in butter. Don’t let that stop you. Ask yourself, is Stouffer’s better (nutritionally I mean, taste wise there is no comparison)? This is just as easy to make, but without all that highly questionable MSG added to the mix.

One note about the spices. Growing up, for me these were always Durkee Poultry Seasoning. If you can get that in your area, use it because I love it. However, stores around here stopped carrying it and I’ve yet to get around to buying it online (ah the magic of the internet) so the seasoning mix listed is basically the same taste.

One more note about the bread. Use good bread here if you possibly can. Please, please, don’t use Wonder bread or anything that lives in the isle near it. Just please, back away from terrible supermarket bread. Yes, I know it’s a pain it the ass to stop separately (because you need another errand to run every single week), but at least get the “artisan” bread that’s in the “real” bakery. It is so much better. Myself I’m a Japanese white bread addict. That stuff is the crack of bread! It’s almost like cake it’s so soft and light. I buy it every week and refuse to use anything else. Good bread is like that. It spoils you for the inferior crap that’s been sitting on the shelf for a week before you met it. Needless to say, that bread really shines in this recipe, but anything that is more wheat than filler will do.

Serves 4-5

Reheats: Yes

Freezes :No

Kid Friendly Tasks: Bread Shredder



  • 8 slices white bread, coarsely shredded
  •  ¼ c butter
  •  ½ c chicken broth
  •  ½ tsp ground sage
  •  Pinch thyme
  •  ½ c onion, minced
  •  ½ c celery, minced
  •  Salt and Pepper to taste



  1. Preheat oven to 375. Put butter, celery and onions in an oven proof casserole dish and heat over low heat until the onions are translucent. Add chicken broth, ground sage, pinch thyme, salt and pepper to taste.
  2. Mix the torn bread into the butter/chicken broth mixture. Pat down into the casserole dish. Bake 40 minutes with the lid on.




Easy White Bread Stuffing

Easy White Bread Stuffing



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