Bread Stuffing

Bread Stuffing
(Adapted from Williams Sonoma Thanksgiving)
Yield: 6-8 side servings


1/4 cup plus 2 tbsp unsalted butter (84 g)
2 cups chopped onion (about 2 medium onions)
2 1/2 tsp poultry seasoning (7 g)
1/2 tsp powdered dry thyme (1.4 g)
1 tsp celery salt (2.8 g)
Loaf of homemade bread
2 large eggs
3 cups cold chicken stock (750 ml)
1/4 cup chopped fresh parsley (approx. 15 g)


1. In a large pan over medium heat, melt the butter. Add the onion and mix well.

2. Sprinkle in the poultry seasoning, thyme and celery salt, mix well. Cover and let simmer for about 15 minutes.

3. Meanwhile chop up the bread or tear it up into small 1/2 inch pieces. Place in a really big bowl. Preheat oven to 325 F (165 C, gas mark 3). 

4. When the onion mix is done, let it cool a bit, then add it to the bread bowl and mix well.

5. In a small bowl, beat the eggs and add the stock. Add parsley and mix well.

6. Add the egg mix to the bread mix and mix well.

7. Place the stuffing into a generously buttered dish, cover tightly with foil and bake 45 minutes. *My dish is 11" x 9" and it's 3" deep. 

8. Uncover and continue baking another 30 minutes until the top is browned but still moist.

For Video Instructions, please check out my video How To Make Bread Stuffing For Thanksgiving!


  1. thank you for great recipe dear Rain
    we here chicken instead turkey though


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