I cannot make it through the holiday season without having this delicious recipe for Traditional Bread Stuffing. I use a a locally made white bread from Portofino Bakery in this recipe and it is perfect for soaking up all the herb and vegetable flavours. Serve this hearty and comforting bread stuffing at Thanksgiving or Christmas and watch everyone gobble it up!
Servings: 6 sides
Prep Time: 10 minutes | Cook Time: 1 hour 20 minutes | Total Time: 1 hour 30 minutes
- 10 slices white bread (approximately 3/4 of a standard loaf)
- 1 tablespoon olive oil
- 1/8 cup butter
- 2 stalks celery, finely diced
- 2 carrots, peeled and finely diced
- 1/2 yellow onion, finely diced
- 2 tablespoons fresh sage, chopped
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh oregano, chopped
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 cup chicken stock
Preheat the oven to 350 degrees F. Lay the sliced bread onto a baking tray in a single layer. Bake the bread in the oven for 5 minutes to dry out the bread. You can also leave the bread out overnight to dry it out.
While the bread is baking, preheat a large skillet over medium heat. Add the olive oil and butter. Once hot, add the celery, carrots, onion, salt and pepper and saute until the vegetables have softened, but have not browned. This should take 5-7 minutes.
Meanwhile, slice the bread into small cubes and then add them to the skillet along with the sage and parsley. Mix everything together to combine.
Once mixed, remove the stuffing from the heat and add the stuffing into a 9×9 inch baking dish. Spread the stuffing evenly in the dish then pour the chicken stock all over the stuffing to moisten it.
Cover the baking dish with aluminum foil and bake in the oven for 1 hour. Once the hour has elapsed, remove the aluminum foil from the baking dish and continue to bake for an additional 15-20 minutes so that the top gets nice and golden brown.
Remove the stuffing from the oven and let cool for 10 minutes before serving. Enjoy!