Homemade Bread Stuffing

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Mary Guilds 1

"This is a recipe that I have used for years, but with my own little tweaks added to it. Loved by all every time we make it. We usually double this recipe."
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1 h 25 m servings 160 cals
Serving size has been adjusted!

Original recipe yields 16 servings



  • Calories:
  • 160 kcal
  • 8%
  • Fat:
  • 12.2 g
  • 19%
  • Carbs:
  • 11.2g
  • 4%
  • Protein:
  • 1.8 g
  • 4%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 516 mg
  • 21%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Melt butter in a large skillet over medium-high heat until; saute onion and celery in hot butter until onion is soft, 5 to 10 minutes.
  3. Put bread cubes in a large bowl. Season bread with salt, sage, thyme, poultry seasoning, and black pepper. Add onion mixture to bread cubes; stir. Pour bread mixture into a large casserole dish and cover the dish with aluminum foil.
  4. Bake in the preheated oven until golden and hot, about 1 hour.



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