This French Bread Stuffing recipe is made completely from scratch, right down to the bread cubes! It serves 12 people and costs just $7.72 to make!
Sometimes the turkey steals the show at Thanksgiving, and sometimes the stuffing does. This is one of those cases. This stuffing recipe is the BOMB DOT COM. Really, this stuffing could be my entire Thanksgiving meal. Just give me a fork to dig in and I’ll catch up with you in time for pie.
We have made our share of stuffing recipes. Everything from the box kind to homemade and this is BY FAR our all-time favorite recipe. We love being able to use our favorite One Hour French Bread recipe as a part of this stuffing recipe. You can make the bread a few days before making the stuffing, as stale bread works better for this recipe.
FRENCH BREAD STUFFING RECIPE QUESTIONS ANSWERED:
Can I make this stuffing recipe the day before Thanksgiving?
Yes! Save yourself some time on Thanksgiving day and prepare the stuffing the day before. Just store it in an airtight container and keep it in the fridge overnight.
What is the difference between stuffing and dressing?
There really is not a difference between stuffing and dressing in regards to how it is made or what it is made from. Some say it is only stuffing if it goes inside the turkey and otherwise it is dressing. According to Southern Living, it is more about geography. Where you live determines what you call it. Southerners call it dressing while Northerners call it stuffing. So regardless of what you call it, it is a delicious side dish!
What is Thanksgiving dressing made of?
This Thanksgiving stuffing recipe is made with onions, broth, carrots, celery, onion, poultry and sage seasonings, as well as our french bread recipe for the bread cubes.
How to Make French Bread Stuffing Recipe:
- First, dry out the bread cubes in the oven.
- Then, saute the veggies in butter.
- Pour the veggies over the dried out bread cubes and mix in the seasoning and broth.
- Put the stuffing in a 9×13 baking dish with 3-inch sides.
- Next, cover with foil and bake at 350 degrees for one hour. Then, uncover and bake for 30 minutes more.
How to get the kids involved with this recipe:
- Ages 2-3: Have them help you gather all of the ingredients and unwrap the butter from the paper. Let them mix in the seasonings.
- Ages 4-5: Have them pour the veggies over the stuffing and mix in the seasonings.
- Ages 6-8: Help your kiddos chop veggies and have them help you melt the butter and saute the veggies. They can also help you stir the stuffing together.
- Ages 9-11: Supervise them while they prepare the entire recipe. Remember to have them read it twice before beginning the recipe.
- Ages 12+: Let them prepare the entire recipe, unsupervised, while you do the happy dance in the corner!
Discover why we love getting the kids involved in the kitchen and more tips in our How to Get Kids Involved In Cooking article.
The flavor and Recipe Variations:
- When sauteing the vegetables, you can also add in 3 apples that have been peeled, cored, and diced small to add a sweet flavor to the stuffing.
- If you don’t have time to make our French Bread, then you can use store-bought French bread. You will need
- Instead of our French Bread cubes, you can use 3 (12 ounces) boxes or packages of stuffing mix.
What to Serve with French Bread Stuffing:
- Here is our menu to give you an idea of what we will be serving this year! We will make Instant Pot Turkey Breast to go along with Instant Pot Turkey Gravy. Every turkey dinner needs mashed potatoes and green beans, right? We will also be serving our one-hour dinner rolls, cranberry-orange sauce, cranberry party punch, and chocolate pecan pie for dessert. I am full already!
How long is this good for:
- Serve: The stuffing can stay at room temperature for up to 2 hours before it needs to be placed into the refrigerator.
- Store: Cover the pan with foil and store in the refrigerator for up to 3 days.
- Freeze: If you want to freeze stuffing, it’s best to freeze it in smaller portions in airtight containers. The stuffing will keep for up to 3 months this way.
- TO REHEAT: Transfer the stuffing to an oven-safe pan and reheat in a 325 degree F oven for about 15 minutes, or until warmed through.
How much will this French Bread Stuffing recipe cost:
RECIPE COST: $7.72
PER SERVING COST: $0.65
To find out more on how we price our recipes, check out Budget Recipes Explained.
- 1 large french bread loaf – $0.90
- 1 cup butter – $1.60
- 8 medium celery stalks – $0.72
- 4 large carrots – $0.56
- 2 large onions – $0.96
- 1 Tablespoon poultry seasoning – $0.64
- 1 teaspoon dried ground sage – $0.41
- 4 cups chicken broth – $1.92
- 1 teaspoon salt – $0.01
French Bread Stuffing
- cutting board
- chef's knife
- large skillet
- baking sheet
- extra-large mixing bowl
- deep 9x13-inch baking dish
- 1 large french bread loaf cubed into ½-inch pieces
- 1 cup butter
- 8 medium celery stalks chopped
- 4 large carrots peeled and grated
- 2 large onions chopped
- 1 Tablespoon poultry seasoning
- 1 teaspoon dried ground sage
- 1 teaspoon salt
- 4 cups chicken broth
PREP OVEN AND BAKING DISH:
- Move the oven rack to the middle position and preheat to 325 degrees F.
- Lightly grease a deep (at least 3 inches) 9x13-inch pan with nonstick cooking spray; set aside.
DRY OUT FRENCH BREAD CUBES:
- Place the bread cubes on a rimmed baking sheet and dry out for 25 minutes (this will dry out the bread cubes so that they will absorb the stuffing liquid).
- Once you take the cubes out of the oven, increase the oven temperature to 350 degrees F.
- While the bread dries out in the oven, melt butter in a large skillet over medium heat. Add celery, carrots, and onions and saute until onions are translucent and beginning to brown around the edges, about 8-10 minutes.
MIX TOGETHER STUFFING:
- In an extra-large mixing bowl, add dried out bread cubes, sauteed vegetables, poultry seasoning, sage, salt, and broth. Mix until combined.
- Dump stuffing mixture into prepared 9x13 baking dish and make sure that the stuffing is in an even layer.
- Cover pan with foil and bake for 1 hour. Then, remove foil and bake for another 30 minutes.
- Cool for 10 minutes, and then serve.