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A classic bread stuffing recipe yields 10 servings and takes about one hour, including 20 minutes of active preparation and 40 minutes of cooking. It combines toasted country-style bread with butter-cooked onions, celery, sage, parsley, broth and eggs, then bakes covered before browning uncovered.
A classic Thanksgiving bread stuffing recipe published by Good Housekeeping calls for a 1-pound country-style loaf, onions, celery, sage, parsley, broth and eggs, and makes 10 servings in about one hour. The recipe combines toasted bread with cooked vegetables and herbs, then bakes the mixture covered and uncovered for a soft center and browned top.
Good Housekeeping lists 20 minutes of active time and 40 minutes of cooking for the recipe. It starts with about 10 cups of bread cut into half-inch pieces, toasted at 375°F for 15 to 20 minutes. The bread is transferred to a large bowl while the vegetables are prepared.
According to the recipe, two chopped onions cook in three tablespoons of unsalted butter with salt and pepper until very tender and beginning to turn golden. Two chopped celery stalks are added and cooked until tender. The directions then add three cups of low-sodium chicken broth, bring it to a boil, and stir in a quarter-cup of chopped sage. After one minute, the skillet is removed from the heat and a cup of chopped flat-leaf parsley is stirred in.
The recipe says to toss the vegetable mixture with the toasted bread before folding in two beaten eggs. The mixture goes into a greased 3-quart casserole dish, covered with foil and baked for 10 minutes. Removing the foil allows the top to brown during a further 15 to 20 minutes in the oven. Good Housekeeping lists about 140 calories per half-cup serving, along with 20 grams of carbohydrates and 390 milligrams of sodium.
A Stuffing Recipe Worth Bringing to the Table
Good Housekeeping’s classic bread stuffing pairs familiar ingredients with a covered-then-uncovered bake for a soft center and browned top.
Build flavor in stages
Toasted bread absorbs broth and herbs after the vegetables are cooked.
Toast first
About 10 cups of country-style bread are toasted at 375°F.
Cook until tender
Butter-cooked onions and celery join broth, sage and parsley.
Fold and bake
Combine with beaten eggs, then bake in a 3-quart casserole dish.
A two-stage bake
The foil-covered bake heats the mixture before the uncovered finish browns the top.
Cover the casserole with foil and bake for 10 minutes.
Remove the foil and bake for another 15 to 20 minutes.
Plan around the timing
The recipe gives cooks a clear window for coordinating this side dish with the rest of the meal.
- 20 minutes of active preparation
- 40 minutes of cooking
- Whether it can be assembled ahead
- Leftover storage times or reheating instructions
A Make-Ahead Side With Familiar Flavors
Stuffing is a common part of Thanksgiving menus, and a recipe with a defined yield and timing can help cooks plan a shared meal. This version is sized for 10 servings and uses familiar ingredients, with its preparation split between toasting bread, cooking vegetables and herbs, and baking the assembled dish.
The two-stage bake gives the dish a practical contrast in texture: the covered portion heats the mixture before the foil is removed for browning. The recipe describes the result as a custardy center and crispy, golden exterior. That is the recipe’s expected outcome, not a guarantee; oven performance and the bread’s condition can affect the final texture.
The instructions take about an hour from start to finish, but they do not provide a separate make-ahead schedule. Cooks planning other dishes should account for the bread-toasting and baking time, and should not assume the assembled stuffing can be safely held at room temperature before baking.
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How the Bread and Herbs Come Together
Good Housekeeping’s recipe builds flavor in stages rather than mixing all ingredients at once. Toasting the country-style bread first gives it a browned surface before it absorbs broth. The onions cook in butter, while celery is added later so it can become tender alongside the broth and sage.
Eggs are folded in after the bread and vegetable mixture are combined. The recipe then bakes the stuffing in a 3-quart casserole dish, first under foil and then uncovered. It does not call for cooking the stuffing inside a turkey, nor does it specify a bread-drying period beyond the oven toasting step. The listed broth is chicken broth, so the dish as written is not vegetarian.
Details the Recipe Does Not Specify
The published instructions do not state whether the stuffing can be assembled ahead, how leftovers should be stored, or how long they remain suitable to eat. They also do not give a finished internal temperature or explain how to adapt the recipe for stuffing cooked inside poultry. Cooks should not treat the listed oven temperature and baking time as a substitute for checking food safety where applicable.
Chicken broth is an ingredient, but the recipe does not identify a particular brand or provide a vegetarian alternative. It includes wheat in the bread and egg; the broth and bread may also have other ingredients or allergen cross-contact, so readers with allergies should check product labels. The recipe information provided does not specify a publication date or independent testing details.
Plan the Bake and Handle Leftovers
For the method described by Good Housekeeping, heat the oven to 375°F, toast the bread, cook the vegetables and herbs, combine the ingredients, and bake the casserole covered before finishing it uncovered. Allow roughly one hour total, including the active preparation and cooking times given in the recipe.
If preparing the dish ahead or saving leftovers, use established food-safety guidance for prompt refrigeration and thorough reheating; the recipe itself does not supply storage times or reheating instructions. Anyone cooking stuffing inside poultry should follow separate guidance for safe cooking temperatures rather than relying on this casserole recipe’s timing.
Key Questions
How many people does this stuffing recipe serve?
The Good Housekeeping recipe lists a yield of 10 servings. Its nutrition information is calculated for a half-cup serving.
How long does the recipe take?
The stated total time is one hour, with 20 minutes of active preparation and 40 minutes of cooking.
What gives the stuffing its flavor?
The recipe combines butter-cooked onions and celery with sage and parsley, then mixes them with toasted bread, chicken broth and eggs.
Can the stuffing be made ahead?
The published instructions do not say whether it can be assembled ahead or provide make-ahead storage directions. Follow food-safety guidance for refrigeration and reheating if preparing it in advance.
Does the recipe contain common allergens?
The recipe includes wheat-containing bread and eggs. Check labels for the bread and broth, which may contain additional ingredients or allergen warnings.
Source: goodhousekeeping.com
