Savory Bread Stuffing with Celery and Onion
A Thanksgiving side of crispy white bread cubes with caramelized onion, celery, and herbs baked in broth.
- Time
- 1 h 5 min
- Serving
- 340 kcal
- Ingredients
- ≈ $0.78
- Protein
- 8 g
Ingredients
- 1 White breadpack 350 g ≈ $1.44 70 g
- 2 Onions≈ $1.60 per kg 40 g
- 3 Celery stalkspack 400 g ≈ $2.20 30 g
- 4 Butterpack 180 g ≈ $1.58 15 g
- 5 Vegetable stock cubes to taste
- 6 Eggspack 10 pcs ≈ $1.93 0.2 pcs
- 7 Dried thyme to taste
- 8 Parsleypack 50 g ≈ $1.50 3 g
- 9 Salt to taste
- 10 Ground black pepper to taste
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Cut bread into 2 cm cubes and toast in the oven at 325°F (160°C) for 15 minutes until crisp.
Finely chop onion2 and celery3, sauté in half the butter4 for 6–7 minutes until tender, then add thyme, salt, and pepper.
Dissolve one bouillon cube in 100 ml hot water per serving.
Mix the toasted bread with the vegetables and parsley8, pour in the broth and beaten egg, and toss until the bread is moistened but not soggy.
Transfer to a buttered4 baking dish, cover with foil, and bake at 350°F (180°C) for 25 minutes; uncover and broil for 10 minutes until golden.
Tips
- Why it works
- Dry the bread cubes first so they absorb broth evenly and stay crispy, not gummy. Wet bread steams instead of browning.
- Substitutions
- Use stale baguette slices (70g) instead of white bread for extra crunch. Replace thyme with 0.3g dried rosemary for a piney note.
- Common mistakes
- Overmixing makes the stuffing dense. Stop when bread is *just* damp, not sticky. It’ll firm up while baking.
- Storing and reheating
- Eat fresh or within 2 days; reheat covered in foil at 325°F (160°C) for 10 minutes. Freezing dries it out.
- Serve with
- Pair with roasted turkey or mashed potatoes for Thanksgiving. Works as a sandwich filling the next day.
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