Simple Homemade Stuffing

Is it stuffing or dressing? I think what you call that side dish is a regional thing for the most part. I tend to call it stuffing myself. I guess it really doesn’t matter what you call it as long as it tastes great!

I’ve always viewed stuffing that didn’t come from a box mix as the stuff of holidays, namely Thanksgiving, only. But once I realized how easy it was to throw together a simple stuffing, I scrapped that notion. We really enjoy this basic stuffing as a side dish alternative when we are tired of pasta, potatoes or rice. It is a great accompaniment to lots of meals, especially those that include a gravy of any kind.

Simple Homemade Stuffing

  • 1 loaf French or Italian bread, cubed (marked-down, day old bakery bread is perfect)
  • 6-8 slices dark rye bread, cubed
  • 1/2 c. butter
  • 1 onion, diced
  • 5 stalks celery, diced
  • 1/2 lb. mushrooms, diced
  • 1/4 c. freshly parsley, minced
  • 1 1/2 t. salt
  • 1 t. pepper
  • 1/2 t. powdered sage
  • 1/2 t. Italian seasoning
  • 1 1/2 – 2 c. chicken stock

1. Place the cubed bread pieces on a baking sheet in a single layer. Bake at 250 degrees for about one hour, until crispy and dried. Cool completely. (This can be done the night before.)

2. Melt the butter in a skillet over medium heat. Add the onions and celery. Cook for two minutes. Add the mushrooms and continue cooking until the mushrooms start browning, about 5-8 minutes. Stir in the parsley, salt, pepper, sage and Italian seasoning. Remove from heat.

3. In a large bowl, toss the bread cubes with veggie mixture from the skillet. Slowly stir in the stock, using just as much as needed to moisten all the bread. Transfer to a baking dish. (You can do through this step during stolen moments and then just bake before dinner.)

4. Bake the stuffing at 350 degrees for 25-30 minutes, until slightly crisped on top. Cover the dish, if needed, to prevent it from browning too much.

NOTE – That top picture is from before I baked the stuffing since I forgot to take a picture of the finished product.

So what do you call this delectable stuff…stuffing or dressing?

6 thoughts on “Simple Homemade Stuffing”

  3. I always thought it was stuffing if it was stuffed into something and dressing if it was just served on the side. Either way, it looks delicious.

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  5. My daughter is a vegetarian so we decided this year to make our own dressing… I really like that yours has mushrooms in it… the only change we will need to make to accommodate her is to replace the chicken stock with vegetable stock. I can’t wait to make this for her!! Thanks so much!

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