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, including sage, thyme, parsley, oregano, and rosemary, to enhance the flavor.
Additionally, I added 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!
How to Make Bread Stuffing
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.
Camila's Tips
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.
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!
1tablespoon extra virgin olive oil or melted butter
3Tablespoonsminced fresh sage
2Tablespoonschopped fresh thyme
2Tablespoonschopped fresh parsley
1teaspoonminced fresh oregano
1-½teaspoonsminced 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
How to Store & Re-Heat To store the stuffing, cool it to room temperature, then place it in an airtight container and refrigerate for up to 3-4 days.To reheat, either warm it in the oven at 350°F (175°C) covered with foil for 15-20 minutes or microwaveindividual portions, covered, on medium, checking and stirring every minute until heated through.Make-Ahead & Freeze To make the bread Stuffing ahead of time, you can chop and cook all your mix-ins a few hours ahead, then assemble the stuffing when you're ready to bake. Alternatively, you can assemble it a day before you need it and keep it covered in the fridge. When you're ready to eat, just bake it as per the recipe. For freezing, cool the baked stuffing, then freeze it for up to three months. Thaw it in the fridge for a dayand reheat in a 325°F oven, covered with foil, until it's thoroughly heated.
Nutrition
Nutrition Facts
Easy Bread Stuffing
Amount per Serving
Calories
296
% Daily Value*
Fat
14
g
22
%
Saturated Fat
3
g
19
%
Trans Fat
0.004
g
Polyunsaturated Fat
4
g
Monounsaturated Fat
6
g
Cholesterol
16
mg
5
%
Sodium
745
mg
32
%
Potassium
228
mg
7
%
Carbohydrates
36
g
12
%
Fiber
5
g
21
%
Sugar
5
g
6
%
Protein
7
g
14
%
Vitamin A
676
IU
14
%
Vitamin C
4
mg
5
%
Calcium
96
mg
10
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
