Classic Bread Stuffing

Classic Bread Stuffing

This bread stuffing is classically delicious, made with fresh bread, onions, celery, creamy Plugrá butter, and a unique blend of seasonings.

Prep time: 45 minutes
Cooking time: 1 hour
Total time: 1 hour 45 minutes


  • 8 tablespoons Butter
  • 3 cups chopped onion
  • 2 1/2 cups chopped celery, including leaves
  • 1 clove garlic, finely chopped
  • 1 1/2 tablespoons chopped fresh sage or 1-1/2 t dried
  • 1 1/2 tablespoons chopped fresh thyme or 1-1/2 t dried
  • 2 teaspoons celery seeds
  • pinch grated nutmeg
  • pinch ground cloves
  • 1 teaspoon salt
  • 1 pound pound loaf good-quality white bread, cut into 1/2" cubes (10-12 C) stale or lightly toasted
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup stock, milk or white wine


  1. In a large skillet over medium heat, melt half the butter. Add the next 9 ingredients. Cook, covered, until the onion is soft, 5 to 7 minutes. Remove from the heat.
  2. In a large bowl, toss the sauteed vegetables with the bread cubes. Season with pepper.
  3. Melt the remaining butter. Pour over the stuffing, along with the stock and toss to coat. The stuffing should just hold together when mounded on a spoon.
  4. Preheat oven to 375°F.
  5. Stuff the bird, or if baking some or all of the stuffing in a casserole, pour a cup or two of stock, milk or white wine over the stuffing to replace the juices the stuffing would have absorbed from the bird.
  6. Bake it covered until heated through, 45 minutes to 1 hour. For a crunchy top, uncover it for the last 15 minutes of baking.