Stuffing is one of my all-time favourite dishes. I could eat this all day, every day if it weren’t so full of butter.

Recipe adapted from:

Servings: one big tray!


  • 1 loaf of sliced plain bread (cheapest one will do) (or 12 cups  dry bread cubes)
  • 1 cup salted butter
  • 2 cups finely diced onion
  • 2 cups finely diced celery
  • 1/4 cup finely chopped fresh parsley
  • 12 oz sliced mushrooms
  • 1 tsp poultry seasoning
  • 1.5 tsp dried sage
  • 1 tsp dried thyme
  • 1/2 tsp dried marjoram
  • 1/2 tsp ground black pepper
  • Chicken broth as needed (~3-4 cups)
  • 2 eggs, beaten


  1. Dehydrate your bread. Omit this step if you’re using dry bread cubes: Preheat oven to 180˚C (350F). Slice the entire loaf of bread into cubes. Place evenly on baking tray (may need to split it up between a few trays so they get evenly toasted) and bake until the cubes are hard and crispy, flipping over once (~10mins). Do this for all of the bread cubes. Alternatively, you can just cube them and leave out to dry/stale – but this may take one or two days. Put dehydrated bread cubes in a large mixing bowl.
  2. Preheat oven to 175˚C (350F).
  3. Melt butter in a pot and cook onion, celery mushroom and parsley. They’re cooked when you can break the pieces easily with a  spoon. Once cooked, turn off heat and spoon vegetables over the bread. Mix immediately (don’t let the bread get soggy!).
  4. Season with poultry seasoning, sage, thyme, marjoram, salt and pepper. Pour in the butter liquid from the pot. Mix well. Don’t let liquid sit on bottom of bowl!
  5. Add ONLY enough chicken broth to MOISTEN the bread crumbs (too much will result in mushy stuffing). Mix well. Add in the eggs.
  6. Once everything is incorporated, transfer the mixture to  a large baking tray and bake uncovered for 45mins to 1hr.


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