Classic Bread Stuffing

Publish date:

Sometimes, simpler is better. This basic stuffing will soak up all the delicious sauces and juices of the other foods on your Thanksgiving table. You can jazz up the recipe with 1/2 cup of add-ins, such as chestnuts, chopped nuts, or dried fruit.

  • 8Servings


  • 5 slices whole-grain or sprouted bread (6 oz.) cubed
  • 3 Tbs. olive oil or butter
  • 1 cup diced onion
  • 1 cup diced celery
  • 1 clove garlic, minced (1 tsp.)
  • 1 Tbs. sage leaves, finely chopped
  • 2 tsp. marjoram leaves, finely chopped
  • 1 tsp. thyme leaves, finely chopped
  • 1 tsp. rosemary leaves, finely chopped
  • 2 cups low-sodium vegetable broth, divided


1 | Preheat oven to 350°F. Spread bread cubes on baking sheet, and bake 8 to 10 minutes, or until light brown. Cool. Let dry overnight, if desired. Place in large bowl.

2 | Preheat oven to 350°F. Coat 8-inch square baking dish with cooking spray.

3 | Heat oil in large skillet over medium heat. Add onion, celery, and garlic, and cook 10 to 12 minutes, or until translucent, stirring frequently.

4 | Meanwhile, stir chopped herbs into onion mixture, and cook 1 minute, or until fragrant. Stir onion mixture into bread cubes in bowl. Add broth, and stir until bread cubes are soaked through. Transfer to prepared baking dish, and bake 40 minutes to 1 hour, or until browned and crunchy on top.

Nutrition Information

  • Calories: 116
  • Carbohydrate Content: 12 g
  • Fat Content: 6 g
  • Fiber Content: 2 g
  • Protein Content: 3 g
  • Saturated Fat Content: 0.5 g
  • Sodium Content: 127 mg
  • Sugar Content: 3 g