How do you make homemade stuffing from scratch with bread? Stuffing is one of those dishes that can be made hundreds of different ways, and like a Thanksgiving snowflake, no two dishes of stuffing are exactly the same. Somewhere along the way stuffing has evolved from a loaf of bread, to “cheating” and buying a bag of bread crumbs, to just whipping up a box of Stove Top.
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This year, when you are preparing your Thanksgiving dinner, consider taking your family feast “back to basics” and whipping up a simple and delicious dish of homemade stuffing from scratch. It’s actually not as complicated, time-consuming, or scary as you would think. And, it’s much healthier for your family than a box of instant stuffing packed full of ingredients we have never heard of. Another common theory about homemade stuffing is that it is also much more filling than instant stuffings, and could prevent you from wrecking your diet because it will fill your tummy up much sooner.
Back in the day when stuffing became a household staple during the holidays – it was made out of a loaf of bread. The nice thing about making stuffing from scratch is you can cut a ton of carbs from your Thanksgiving feast by opting to use a darker bread with higher fiber and whole wheat. Before you get started on your homemade stuffing – you will need to do some prep work the day before, so keep that in mind when you are planning your Thanksgiving cooking schedule. Before you can prepare the stuffing, you will have to toast the bread the day before and let it sit out overnight until it is hard.
Once you have your stale toasted bread, you are ready to go!
You will need the following ingredients:
Celery Onion Garlic Clove 2 Cups Chicken Broth 2 TBSP Butter 2 Eggs 2 TSP Rubbed Sage
Break your toasted loaf of bread up into a bowl. Heat a skillet up on the stove with your butter and saute your chopped onion, celery, and garlic. It’s completely up to you how much onion, celery, or garlic you want to use – some people prefer their stuffing a bit on the crunchy side. Mix your eggs and chicken into the bowl of breadcrumbs, and then add sauteed veggies and sage. Once the mixture is completely blended, spread out into a cake pan and bake roughly one hour at 350 degrees, or until the top is nice and crispy. This basic recipe can also be used to stuff your bird!
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- Garlic Clove
- 2 Cups Chicken Broth
- 2 TBSP Butter
- 2 Eggs
- 2 TSP Rubbed Sage
- Break your toasted loaf of bread up into a bowl.
- Heat a skillet up on the stove with your butter and saute your chopped onion, celery, and garlic. It’s completely up to you how much onion, celery, or garlic you want to use - some people prefer their stuffing a bit on the crunchy side.
- Mix your eggs and chicken in to the bowl of bread crumbs, and then add sauteed veggies and sage.
- Once the mixture is completely blended, spread out in to a cake pan and bake roughly one hour at 350 degrees, or until the top is nice and crispy.