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–+ servings
a casserole dish with homemade stuffing in it
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5 from 14 votes

French Bread Stuffing

Crispy on top, soft inside, and packed with buttery herbs, this Stuffing with French Bread is the ultimate side dish made completely from scratch. 
Prep Time30 minutes
Cook Time1 hour 55 minutes
COOLING TIME10 minutes
Total Time2 hours 35 minutes
Course: Side Dish
Cuisine: American
Keyword: comfort food, stuffing, Thanksgiving
Servings: 12 people
Calories: 207kcal
Author: Jess Jankowski
Cost: $10.45

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
US Customary - Metric

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.

Notes

Storage Tips

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.

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. 

Nutrition

Serving: 0.75cup | 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