Easy bread stuffing
My grandmother’s easy bread stuffing is a family favorite because it absolutely delicious and so easy to make. No Thanksgiving/Christmas would be complete without it.
My gran was queen of Christmas and I looked forward to her delicious roast turkey and bread stuffing for months before the big day. I’ve taken my gran’s old fashioned bread stuffing recipe and updated it a little because although the flavors are perfection, I never actually stuff my turkey. I prefer to cook the stuffing separately so that the edges become all crisp and this also results in a turkey that cooked a lot quicker and more evenly.
This bread stuffing is flavored with a lot of aromatic herbs, garlic, onion and Parmesan to make every bite a delicious one.
How do you make bread stuffing?
Fry onions and garlic in the butter until soft and translucent then mix with breadcrumbs and aromatics. Stir in the milk until the mixture is damp but not wet and transfer to a suitable baking dish (a loaf pan or cast iron skillet works well). Bake for 30-45 minutes until crisp and golden.
Can you make stuffing with fresh bread?
Yes, you can however I always use day-old loaves of bread for my stuffing. My gran used to grate the bread but I just process until the bread is chunky in my food processor.
Can you make stuffing ahead of time and refrigerate?
Stuffing can be made, covered and refrigerated for up to 3 days ahead. Simply bake until crisp and golden.
How do you cook stuffing outside the turkey?
You can bake the stuffing in a loaf pan or in a cast iron skillet. You can also make individual portions by baking the stuffing mixture in a muffin tray. Just adapt the baking times as these smaller portions will cook much faster.
My grandmother's easy bread stuffing is a family favorite because it's so delicious and easy to make. No Thanksgiving/Christmas is complete without it.
- 3 tbsp butter
- 1 onion finely chopped
- 3 garlic cloves crushed
- 8 cups fresh breadcrumbs
- 3 tbsp fresh sage finely chopped
- 1 tbsp fresh thyme leaves chopped
- zest of 1 lemon
- ½ cup grated Parmesan cheese
- 1-2 cups full cream/whole milk
- salt and pepper to taste
Pre-heat the oven to 220°c.
Fry the onions and garlic in the butter until soft and translucent.
Combine the breadcrumbs, herbs, lemon zest and Parmesan cheese in a large bowl and add the onions and garlic with all the butter.
Stir in the milk until the stuffing is well moistened but not too wet.
Season to taste and transfer to a greased loaf tin or cast iron skillet.
Place the stuffing in the oven and allow to bake for 30-45 minutes until golden brown.