Classic Stuffing

My homemade Classic Stuffing recipe is a family favorite and so easy to make at home! This bread stuffing uses onions, peppers, and fresh herbs to add flavor. It can be stuffed into a turkey or cooked in a baking dish.

This is our family’s favorite stuffing recipe. For as long as I can remember, this has been our go-to and we truly have never felt the need to experiment with any other recipe. When something hits all of the spots, why bother changing anything? My mom taught me how to make this and since I have now taken over the duty of preparing Thanksgiving dinner each year, I have continued the tradition of this classic stuffing recipe.

This recipe uses components of a classic stuffing (a bread stuffing base of cubed bread, onions and herbs) with some twists. While many traditional stuffing recipes use celery as a flavor component, my family uses peppers instead. I am not a fan of celery, personally, and the peppers add such a delicious flavor that we all adore. We also add pine nuts for a delicious crunchy component. Walnuts work great here too or you can omit them if you have a nut allergy.

Classic Stuffing with fresh herbs for Thanksgiving or Christmas

Does bread stuffing need eggs?

Another difference you’ll notice in this recipe is the inclusion of eggs. I have listed them as optional in the recipe. If you have any family members with an egg allergy, leave them out. The recipe will still work. If you are stuffing them into a turkey, leave them out. They aren’t needed to bind the stuffing as the moisture in the turkey will do the job.

If you are baking the stuffing in a dish, the eggs can help to bind the stuffing and make it fluffy. Simply whisk the eggs together and toss it in with the rest of the ingredients in the baking dish and bake! Once again though, feel free to leave them out if any of your guests have an egg allergy.

Stuffing a turkey vs. baking in a dish

My favorite way to prepare stuffing is inside the turkey – you really can’t beat the moist texture and extra flavor when it is cooked this way! But if you like, you can bake this in a baking dish. In fact, since we love our stuffing so much, this recipe makes enough for both stuffing a turkey and cooking some in a dish. This way, we all get as much stuffing as our hearts desire with some leftovers too so we can enjoy it again!

Baking the stuffing separately also allows for a mix in textures. The edges crisp up nicely and have a nice crunch to them while the inside remains moist. This is something you don’t get inside a turkey- it all gets moist!

I know technically it is supposed to be called dressing if it isn’t cooked inside a turkey but around these parts, its all stuffing. Either way, we enjoy stuffing our faces with it, so stuffing it is!

Classic bread stuffing with pine nuts, peppers and fresh herbs

What you need to make stuffing:

  • white sandwich bread (preferably stale) or your favorite bread for stuffing
  • olive oil
  • onions 
  • bell peppers, any color
  • pine nuts
  • chicken base powder
  • chicken broth
  • fresh sage, rosemary and thyme
  • salt and pepper
  • eggs (optional)

How to make classic stuffing

  1. Preheat oven to 350F and brush a 9×13 baking dish with oil or nonstick spray.

  2. In a large pot, heat the olive oil over medium heat and add the onions and peppers. Saute until they are nice and soft and then add the pine nuts. Continue cooking for 2 more minutes, stirring often.

  3. Sprinkle the veggies with the chicken base powder and pepper and remove from heat. Add the cubed bread, chicken broth and fresh herbs. Toss to ensure the mixture is well mixed. Taste and add salt to taste. If you are using eggs, add them in and then transfer the mixture to the baking dish.

  4. Cover the baking dish with aluminum foil and bake in the oven for about 35 minutes. Remove the aluminum foil and continue baking for 15 minutes or until it is a nice golden color and cooked through.

Note: If you are cooking your stuffing in the turkey, omit the eggs.

Steps for Making Classic Stuffing

Tips for making the best classic stuffing and substitutions

  • If possible, cube your bread the day before. Place it in a bowl and cover it with plastic food wrap.

  • Use stale bread for the best results.

  • Omit the eggs if you are stuffing this into a turkey.

  • If you are stuffing this into a turkey, make sure to check the temperature of your stuffing to ensure it is fully cooked through and reaches a safe temperature.

  • If you don’t have fresh herbs, you can substitute dried herbs. As a general rule, use 1/3 of the amount listed of fresh herbs (so instead of 3 tablespoons of fresh rosemary, use 1 tablespoon).

  • Nuts add a nice crunch to the stuffing. I add pine nuts to mine but we have used walnuts in the past too. If someone has a nut allergy, you can omit these.

  • If you don’t have chicken base powder, you can use a chicken bouillon cube. Just add it to the onions and peppers when they are sautéing so that it can break down.
Classic stuffing with peppers and herbs for Thanksgiving or Christmas

I hope you enjoy this bread stuffing recipe as much as my family does!

-Cathy

You may also like:

Roasted Turkey Drumsticks
Turkey Gravy from Drippings
Homemade Cranberry Sauce
Classic Apple Pie
Cranberry Sauce Muffins

Platter of classic bread stuffing with peppers and fresh herbs

I hope you enjoy this recipe! If you try it and love it as much as I do, I would love to hear about it! Leave a rating and/or comment below to let me know!

Classic Stuffing with fresh herbs for Thanksgiving or Christmas

Classic Stuffing

Herbs and Flour
My homemade Classic Stuffing recipe is a family favorite and so easy to make at home! This bread stuffing uses onions, peppers, and fresh herbs to add flavor. It can be stuffed into a turkey or cooked in a baking dish.
5 from 1 vote
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Course Side Dish
Cuisine American
Servings 12 people
Calories 466 kcal

Ingredients
  

  • 1 1/2 loaves white sandwich bread (preferably stale) or your favorite bread for stuffing
  • 1 cup olive oil or butter
  • 2 medium onions finely chopped
  • 4 bell peppers any color, chopped
  • 3/4 cup pine nuts
  • 1 1/2 tablespoon chicken base powder*
  • 3/4 cup chicken broth
  • 3 tablespoons fresh sage chopped
  • 3 tablespoons fresh rosemary chopped
  • 3 tablespoons fresh thyme chopped
  • salt and pepper to taste
  • 2 large eggs whisked (optional)

Instructions
 

  • If possible, chop the bread into cubes the night before and place in a large container covered with plastic food wrap.
  • Preheat oven to 350F and brush a 9×13 baking dish with oil or nonstick spray.
  • In a large pot, heat the olive oil over medium heat and add the onions and peppers. Saute until they are nice and soft and then add the pine nuts. Continue cooking for 2 more minutes, stirring often.
  • Sprinkle the veggies with the chicken base powder and pepper and remove from heat. Add the cubed bread, chicken broth and fresh herbs. Toss to ensure the mixture is well mixed. Taste and add salt to taste. If you are using eggs, add them in and then transfer the mixture to the baking dish.
  • Cover the baking dish with aluminum foil and bake in the oven for about 35 minutes. Remove the aluminum foil and continue baking for 15 minutes or until it is a nice golden color and cooked through.

Notes

*Note: If you don’t have chicken base powder, you can use a chicken bouillon cube. Just add it to the onions and peppers when they are sautéing so that it can break down.

Nutrition

Calories: 466kcalCarbohydrates: 48gProtein: 10gFat: 27gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 15gTrans Fat: 1gSodium: 474mgPotassium: 291mgFiber: 4gSugar: 7gVitamin A: 1344IUVitamin C: 56mgCalcium: 249mgIron: 4mg
Keyword bread, christmas, Christmas sides, fresh herbs, Thanksgiving, Thanksgiving sides
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