Bread Stuffing With Black Pepper and Vinegar Recipe

Name: Bread Stuffing With Black Pepper and Vinegar
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 cups coarsely torn bread cubes from 2 different crusty loaves, such as miche or rustic sourdough; cut away bottom crusts; 1 stick unsalted butter, plus 2 tablespoons; 1 1/2 cups finely chopped celery; 2 cups finely chopped onion; 1 teaspoon coarsely ground black pepper, more to taste; 1 teaspoon kosher salt, more to taste; 2 cups turkey stock; 4 tablespoons red wine vinegar; 8 large sage leaves, chopped; 1 teaspoon fresh thyme

Servings: persons

1
Preheat oven to 400 degrees.
2
Place bread on a cookie sheet and bake for 7 minutes or until lightly dried.
3
Meanwhile, in a large skillet, melt 1 stick butter over medium heat.
4
Add celery and onion, and saute until soft, about 10 to 12 minutes.
5
Season with half the salt and pepper.
6
In a small bowl, mix stock and vinegar.
7
In a large bowl, toss bread and onion mixture together.
8
Slowly pour stock over cubes, tossing to distribute liquid.
9
Add herbs and the remaining salt and pepper, and toss again.
10
Taste and adjust seasoning.
11
Butter a 9-by-13-inch casserole dish.
12
Lightly distribute stuffing in dish.
13
There will be enough left over for another, smaller dish.
14
Dot with butter and bake for 30 minutes or until top is crusty.

496

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 10 cups coarsely torn bread cubes from 2 different crusty loaves, such as miche or rustic sourdough; cut away bottom crusts, 1 stick unsalted butter, plus 2 tablespoons, 1 1/2 cups finely chopped celery, 2 cups finely chopped onion, and more.

Yes, Bread Stuffing With Black Pepper and Vinegar falls under the Meat & Poultry category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Bread Stuffing With Black Pepper and Vinegar

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions