French Bread Stuffing
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!
Servings: 12 people
Calories: 207kcal
Cost: $7.72
Equipment
- cutting board
- chef's knife
- large skillet
- baking sheet
- extra-large mixing bowl
- deep 9x13-inch baking dish
Ingredients
- 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
Instructions
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.
SAUTE AROMATICS:
- 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.
BAKE:
- 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.
Nutrition
Calories: 207kcal | Carbohydrates: 14g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 41mg | Sodium: 717mg | Potassium: 208mg | Fiber: 2g | Sugar: 3g | Vitamin A: 4503IU | Vitamin C: 9mg | Calcium: 34mg | Iron: 1mg