Fresh Bread Stuffing Recipe

Name: Fresh Bread Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound bread freah, long loar -or two regular size loaves; 1 each onions large; 1 pound bacon diced and cooked; 4 stalks celery diced, more if stalks are small; 3 large eggs or 4; 1/4 cup butter soft (not margarine); 1 x water to moisten; 1 x poultry seasoning to taste; 1/4 teaspoon basil; 2 tablespoons parsley leaves dried or fresh chopped; 1 teaspoon garlic powder; ⅛ teaspoon cayenne pepper; ⅛ teaspoon oregano; 1 x black pepper to taste

Servings: persons

1 pound bread freah, long loar -or two regular size loaves
1 each onions large
1 pound bacon diced and cooked
4 stalks celery diced, more if stalks are small
3 large eggs or 4
1/4 cup butter soft (not margarine)
1 x water to moisten
1 x poultry seasoning to taste
1/4 teaspoon basil
2 tablespoons parsley leaves dried or fresh chopped
1 teaspoon garlic powder
⅛ teaspoon cayenne pepper
⅛ teaspoon oregano
1 x black pepper to taste

1
Break up bread into bite sized chunks into large bowl.
2
Diced and cook bacon until not quite crisp, saving bacon grease.
3
Chop onion and celery and add to stuffing mixture.
4
Add bacon and pour grease over top of mixture.
5
Add eggs, spices, butter and mix together.
6
Use a bit of warm water as needed in order to bind the mixture together until it holds its own shape.
7
Rinse turkey and salt the inside.
8
Loosely pack the inside of turkey with stuffing.
9
Dry off the outside of the turkey by blotting it with paper towels.
10
Use additional butter to lightly coat the outside and top of bird, lightly salt and pepper, and then cook according to directions.
11
(20 minutes per lb)
12
If you are lucky enough to have stuffing left over, shape into balls to place beside the turkey when it has about 1 1/2 hours left to bake.

861

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 14 ingredients. The key ingredients include: 1 pound bread freah, long loar -or two regular size loaves, 1 each onions large, 1 pound bacon diced and cooked, 4 stalks celery diced, more if stalks are small, and more.

Yes, Fresh Bread Stuffing 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!

Fresh Bread Stuffing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions