Crunchy and full of flavor, this Bread Stuffing is another favorite in my home and a must-have on our table year after year. Made with store-bought bread,
sweet onions, celery, and Granny Smith apples. I added a mix of fresh herbs like sage, thyme, parsley, oregano, and rosemary to boost the taste.
Plus, I tossed in cranberries and toasted almonds for a special touch. To hold everything together, I used a mixture of milk and water,
along with a beaten egg. Instead of traditional chicken broth, I used water infused with Knorr Granulated Chicken Bouillon for an added depth of flavor.
Give this simple yet delicious bread stuffing a try, and I guarantee it'll be a hit at your table!
Method at a Glance
Note: The full instructions are provided in the recipe card below.
- Preheat the Oven and Prepare the Dish.
- Prepare Bread.
- Cook Vegetables.
- Add Cranberries and Nuts.
- Make Egg Mixture.
- Combine and Rest.
- Bake and Serve.
Tips and Advice
- Note that I don't add salt to the dish mixture, as I use the chicken bouillon as a seasoning. I add just enough to season it and infuse it with plenty of flavor.
- Stale bread works best for stuffing. If your bread is fresh, cube it and spread it out on a baking sheet. Leave it out overnight, or bake in a 300°F oven for 15 to 20 minutes.
- No one likes dry stuffing. Make sure to add enough liquid (broth) to keep your stuffing moist and flavorful. Just be careful not to add too much and make it too soggy.
- Allow your stuffing to rest for a few minutes after cooking. This helps the flavors meld together and makes it easier to serve.
See More Bread Stuffing Recipes:
Recipe
Easy Bread Stuffing
Ingredients
For the bread stuffing:
- 2 large sweet or yellow onions , finely diced
- 3 celery stack , finely diced
- 2 granny Smith apples , unpeeled, cored and large diced
- 1 cup cranberries
- ½ cup sliced blanched almonds, toasted
- 9 Cups bread stuffing homemade or store-bought).
- 1 large egg , lightly beaten
- 1 Cup water
- ¾ cup evaporated milk or whole milk
- 4 tablespoons Knorr Granulated Chicken Bouillon
- 113 g (1 stick) unsalted butter , room temperature
- 1 tablespoon extra virgin olive oil or melted butter
- 3 Tablespoons minced fresh sage
- 2 Tablespoons chopped fresh thyme
- 2 Tablespoons chopped fresh parsley
- 1 teaspoon minced fresh oregano
- 1-½ teaspoons minced rosemary
- Kosher salt/ ground black pepper ( to taste)
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 9-by-13-inch baking dish with butter.
- Place the unseasoned bread stuffing in a large mixing bowl.
- In a medium saucepan over medium heat, melt butter. Add onions, celery, and apples, then season with 1 teaspoon of Knorr chicken bouillon and ½ teaspoon of black pepper.
- Stir in the minced fresh herbs (sage, thyme, rosemary, and parsley). Sauté until soft, about 10 minutes. Combine this mixture with the bread in a large mixing bowl. Stir in the cranberries and sliced almonds.
- In a separate medium bowl, whisk together the egg, evaporated milk (or whole milk), water, and the remaining 3 teaspoons of Knorr chicken bouillon.
- Gradually pour the egg mixture over the bread mixture, tossing to coat everything evenly. Allow it to rest for 10 minutes to let the bread absorb the liquid.
- Gently toss the mixture again and transfer it to the prepared baking dish. Drizzle 1 tablespoon of olive oil over the top. Cover with foil and bake for 30 minutes. Then, remove the foil and continue baking until it turns golden brown, which should take about 15 to 20 minutes more. Serve the stuffing hot.
Notes
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.