Simple Stuffing Recipe that will be making an appearance at every holiday dinner. This stuffing is made with Italian bread, apples, celery, onions, and herbs. Don’t miss the tips on how to make bread stale quickly.
Stuffing Recipe
Ah, stuffing, a wonderful bread side dish that is a must for many holiday dinners. What started out as a way to cook the turkey moist and juicy, evolved into a delicious bread side dish.
There is much debate among family members and friends whether to call this dish “stuffing” or “dressing,” but either way you call it, we all know that is a delicious addition to Thanksgiving and Christmas dinner.
This is a simple stuffing recipe made with celery, onions, and herbs. To add another layer of flavor and a little sweetness, I saute fresh apples along with onions and celery and mix a little apple juice with broth.
Addition of apple is a delightful sweet surprise in every bite and pairs perfectly with turkey and many other side dishes.
How to make stale bread:
It’s a silly question isn’t it, “how to make Stale Bread?”
Simple answer might be, “leave it on a counter for a week and it becomes a weapon.” But, there are actually two ways to stale bread for recipes. There is a slow way and a fast way.
One way to stale bread is to leave it to air-dry for about 24 hours.
Tip: Buy Italian bread that is already thinly sliced and leave it in the fridge for a couple of hours. It just makes it easier to cut when it’s cold.
Cut bread slices into small cubes that are about 1/2-inch in size. Use serrated bread knife to cut bread.
Spread bread cubes in two large baking sheets evenly and leave them to get stale for about 24 hours.
To stale the bread fast:
Preheat oven to 200.
After spreading the bread cubes in two large baking sheets, place the trays in the oven.
Let them harden for about 2 hours.
Take them out and you can prepare the stuffing right away.
More holiday side dish recipes:
Cornbread Dressing with Sausage
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Simple Stuffing Recipe
Ingredients
- 1 lb Italian bread sliced
- 2 tbsp canola oil
- 1 yellow onion
- 12 oz celery stalk (1 small stalk)
- 12 oz sweet apples (2 medium apples)
- 1/2 tbsp thyme
- 1 tbsp minced parsley
- 2 1/2 cups chicken or vegetable broth
- 1/2 cup apple juice
- 3 eggs
- salt
- fresh cracked black pepper
Instructions
Make stale bread:
- Preheat oven to 200.
- Cut bread slices into small cubes that are about 1/2-inch in size. Use serrated bread knife to cut easier.
- Spread bread in two large, rimmed baking sheets evenly and place the trays in the oven.
- Let them bake and harden for about 2 hours.
- Take them out and you can prepare the stuffing right away.
Stuffing:
- Preheat oven to 375. Grease a 9x13 casserole dish. (You can also use a deep 9x9 baking dish).
- Dice onion and celery. Peel, core, and dice the apple. Try to get all the cuts as equal as possibly.
- Preheat a medium cooking pan over medium heat. Add oil.
- Add onion and celery and saute until onions are transparent.
- Add apples and cook until veggies are softened. Take off heat.
- In a large mixing bowl (and I mean large), combine stale bread cubes, cooked veggies, thyme, parsley, salt and pepper. Gently mix everything until evenly incorporated.
- In a separate bowl, whisk the eggs. Whisk in broth and apple juice. Season with some salt and stir well.
- Pour the liquid into the bowl with bread and veggies and quickly mix everything together as evenly as possible.
- Transfer into prepared baking dish and bake for 40-45 minutes.
Video
Notes
Nutrition
DIANA TAYLOR says
looks good I will give it try thanks for the share
lyuba says
Thank you, Diana! I hope you will like it.
Brenda says
You didn’t say what temperature to bake the stuffing.
lyuba says
Hi Brenda! Yes, I noticed that today, fixed it, and I am so sorry! It’s 375 🙂
Brenda T says
What type of apples do you use? And can I make it the day before and reheat it?
lyuba says
Hi Brenda!
I used sweeter apples, like Gala or Pink Lady. Technically, you can make it and reheat in the day before but I find this particular side dish best fresh from the oven. Things like sweet potatoes and mashed potatoes, I made the day before, but stuffing, I make the day of. You can definitely bake it and then reheat it though if you wish 🙂
Just cover it with foil so it doesn’t burn on top and reheat until warm throughout.
Miranda says
Can you use packaged bread cubes with this recipe
lyuba says
Hi Miranda!
Sure can! Just use the unflavored ones and the same amount 🙂
Tina Sawmiller says
Can I bake the bread the day before?
LyubaB says
Hi Tina! Sorry for my late response! You could bake the the night before or just leave the bread out overnight and you wont have to bake it. It is to make the bread a little stale. Hope that helps!
Kim says
Can this be put together the day before and baked the day of dinner?
Liz B says
Is it dried thyme and fresh parsley? Thanks!
LyubaB says
Hi, Liz! I use fresh thyme and parsley but you can use dry if you like. 🙂
Betsy says
What does the egg do? Is this necessary to add?
LyubaB says
Hi, Betsy! It’s to bind it together, you would want to add it. 🙂
Brenda says
When you are making bread stale, you preheat the oven to 200 and leave the bread in for 2 hours. Do you leave the oven at preheat, turn to back, or turn off?
Bonnie Lea Wallace says
I don’t mean to sound stupid as I have never made this. The reason I have not is that I’m finding it very hard to use apples (even though I think that is a great idea) and have or use gravy on the stuffing as I always do! I just can’t imagine gravy over apples!!!