Classic Bread Stuffing Recipe

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Classic Bread Stuffing Recipe


8 ounces (1 cup) butter

1 cup chopped onion

½ cup pine nuts

6 to 8 cups fresh bread crumbs

1 tablespoon minced fresh sage leaves (or 1 teaspoon dried)

Salt and freshly ground black pepper

½ cup chopped scallion

½ cup chopped fresh parsley leaves


1. Preheat the oven to 375 degrees F.

2. Place the butter in a large, deep skillet or Dutch oven over medium heat. When melted, add the onion and cook,stirring, until it softens, about 5 minutes. Add the nuts and cook, stirring almost constantly, until they begin to brown, about 3 minutes.


3. Add the bread crumbs and the sage and toss to mix. Turn the heat down to low. Add the salt, pepper, and scallion. Toss again; taste and adjust the seasoning. Add the parsley and stir. Turn off the heat. (At this point, you can refrigerate the stuffing in a covered container, for up to a day before proceeding.)

4. Place the stuffing in a casserole dish (3 quart or 9x13-inch) and bake for about 45 minutes, or until crisp and heated through.

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(Recipe adapted from How to Cook Everything by Mark Bittman)

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