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Two pans of bread and celery stuffing on a Thanksgiving table
Katie Dillon

Easy Bread and Celery Stuffing Recipe

This easy stuffing recipe can be customized based on taste and how much stale bread you have.
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Servings: 10
Ingredients Method Notes

Ingredients
  

  • 1 lb loaf of sliced white bread or some people use French bread
  • 1 cup of butter
  • 4 stalks of celery chopped
  • 1 onion chopped
  • 2 teaspoons Poultry Seasoning
  • 1 cup chicken broth
  • salt and pepper to taste

Method
 

  1. Let the bread slices dry until a little bit rough on the outside. If you don't have time to dry the bread, turn your oven on to 200 degrees, spread the bread slices on a cookie sheet, and bake for a few minutes until the side facing up is dry.
  2. Flip the bread over and bake the other side until dry. Then cut the bread into cubes.
  3. Melt the butter in a stock pot or Dutch oven. Cook the onion and celery until barely soft. If you cook them for too long, they will be soggy in the stuffing. It needs a little texture. Season with Poultry Seasoning, salt, and pepper.
  4. Stir in bread crumbs until most are coated. Pour in chicken broth. Chill and then stuff turkey or bake in a casserole pan at 350 degrees for 30-40 minutes. I like it a bit crispy on top so do it for almost the full 40. Up to you.






Notes

You can use cheap loaves of white bread, ends and all. It's a very inexpensive side dish. The drier the bread, the better. I thought I didn't have enough stuffing once, so I just took a frozen loaf of white bread and put it straight in the oven to dry it out. It was totally fine.