8cupsbread cubes8-10 slices of bread; the exact amount will vary based on the thickness of the bread; cut or torn into ½-inch cubes
½cupvegetable brothchicken broth may be used instead
¼cupbutter½ stick, divided
1cupdiced celery3-4 stalks, finely diced
1cupdiced onion1 small onion, finely diced
1cupdiced apple1 large apple, finely diced
1cupcorn flakescrushed
1cupchopped chopped pecansor walnuts
1Tablespoonpoultry seasoning
1cupmild ground sausage (optional, not included in nutritional estimate)cooked and drained; leave out for vegetarian version
Instructions
To dry fresh bread cubes, preheat the oven to 250 °F. Spread cubes in a single layer on a sheet pan. Cook for about 15 minutes, tossing every 5 minutes or so until they are firm on the outside, but not browned.
Gather and prepare all of the other ingredients as noted above. Dice vegetables, chop nuts, and cook the sausage if using.
When the bread is finished drying, preheat the oven to 350 °F.
Add bread cubes to a large bowl. Slowly drizzle several tablespoons of the broth over the cubes and toss to combine. Repeat with a few tablespoons of broth at a time until the bread cubes are moistened but not soggy.
Heat 1 Tablespoon of butter over medium heat in a large skillet. Add diced onion and celery and saute for 5-10 minutes or until softened. Remove from heat and allow the mixture to cool slightly.
Add cooked onions and celery, chopped pecans, crushed cornflakes, diced apple, and poultry seasoning to the bowl with the bread cubes and toss to combine. You can use your hands to really mix everything together!
Pour the stuffing mixture into a 9 x 13 baking dish that has been buttered on the bottom and sides.
Cut the remaining butter into thin slices and place on top of the stuffing.
Cover with foil and bake for about 30 minutes, removing foil for the last 10 minutes or until the top is golden brown and the internal temperature reaches 165 °F.
Notes
See step-by-step pictures, variations, and more tips above!Use these guidelines to store leftover bread stuffing.
Refrigerator - Store leftovers in a covered dish for 3-4 days
Freezer - Store in an airtight container for up to 2 months. Defrost overnight in the refrigerator.
Reheat - Sprinkle with broth, cover with foil, and bake in the oven at 325 °F until heated throughout and the internal temperature reaches 165 °F. The stuffing can also be reheated in the microwave but will not be crispy.
Make-Ahead InstructionsFollow the steps to make the recipe up to the point that you would cook it in the oven. Then, tightly cover and store in the refrigerator for 2 days or in the freezer for up to 2 months.When you're ready to enjoy the recipe, defrost the stuffing in the refrigerator overnight and cook as you usually would.