Martha Stewart Basic Bread Stuffing

Martha Stewart Basic Bread Stuffing is a golden, herby side dish with toasted white bread, sweet onion, celery and parsley that comes together in 1 hour. This make-ahead Thanksgiving side dish fits holiday dinners, Christmas tables, potluck spreads and cozy Sunday suppers.

Toast the bread cubes until they are dry and pale golden before they ever touch the broth. Skip that and the stuffing turns into a soggy, gummy pudding instead of staying fluffy with crisp edges.

Martha builds the flavor with butter-softened onion, celery and garlic, then binds everything with beaten eggs and broth added in two rounds. Adding the broth in stages lets the bread soak it up evenly, so you don't end up with wet and dry patches.

Martha Stewart Basic Bread Stuffing

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Course: Side DishCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

35

minutes

Cooking time

25

minutes

Calories

260

kcal

Dry toasted bread cubes soak up a savory broth and egg mixture, then bake until the top turns deep golden and crisp. The inside stays soft and moist, with tender bits of onion, celery and garlic throughout.

Ingredients

• 1 loaf crusty white bread, cut into ¾-inch pieces (8 cups)
  

• 3 tablespoons unsalted butter, plus more for baking dish
  

• 1 medium yellow onion, diced medium
  

• 2 large celery stalks, diced medium
  

• 4 garlic cloves, roughly chopped
  

• Coarse salt and ground pepper
  

• 1/2 cup roughly chopped fresh parsley leaves
  

• 3 large eggs, lightly beaten
  

• 3 cups low-sodium chicken broth
  

Directions

• Toast the bread: Preheat the oven to 400°F with racks in the middle and lower thirds. Spread 8 cups of bread cubes in a single layer on two rimmed baking sheets, toast for 10 to 12 minutes until dry and pale golden brown, then let them cool.
• Prep the baking dish: While the bread toasts, lightly butter a 9-by-13-inch baking dish. Set it aside so it's ready when the stuffing is mixed.
• Cook the vegetables: Melt 3 tablespoons butter in a large skillet over medium heat, then add the diced onion, celery and chopped garlic. Cook, stirring often, for about 7 minutes until the onion and celery soften, then stir for 1 more minute.
• Season the base: Transfer the cooked vegetables to a large bowl. Season them with salt and pepper so the flavor is built in from the start.
• Combine the stuffing: Add the chopped parsley, beaten eggs and toasted bread to the bowl and stir to combine. Then pour in 3 cups of chicken broth in 2 additions, stirring until it's absorbed after each one.
• Bake until golden: Season the stuffing generously with salt and pepper and transfer it to the buttered dish. Bake on the middle rack for 25 to 30 minutes until the top is deep golden brown.
• Rest and serve: Let the stuffing sit for 5 minutes before serving. That short rest helps it set so it scoops cleanly.

Tools for this recipe

• Nordic Ware half sheet pan, Pyrex 9x13 glass baking dish, Victorinox Fibrox 8-inch chef's knife. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make this stuffing ahead of time?

The bread can be toasted as much as 2 days early and kept in zip-top bags or airtight containers. On the day, you only need to cook the vegetables, mix and bake, which saves about 15 minutes.

Can I stuff the turkey with this recipe?

Yes, a 12-pound bird holds roughly 4 cups of the unbaked mixture. Fill the turkey just before it goes into the oven, then bake whatever is left in a 2-quart dish.

How do I keep the stuffing from getting soggy?

Toasting the bread until it's fully dry is the whole trick, since dry cubes absorb the broth without falling apart. Adding the broth in two rounds also keeps you from over-soaking the bread.

What can I use instead of chicken broth?

Low-sodium vegetable broth works the same way and makes the dish vegetarian. Stick with low-sodium, because the stuffing is seasoned generously with salt at the end.

How do I store and reheat leftovers?

Cover leftovers and keep them in the fridge for up to 3 days. Reheat in a 350°F oven, covered with foil, until warmed through, so the top doesn't dry out.