Best-ever Bread Stuffing

Flavored with white wine, herbs, and chicken broth.

Yield: 12 servings
Community Recipe from


  • 1 loaf about 8 C firm white bread cut into 3/4" cubes
  • 1/4 C butter
  • 2 ribs celery chopped
  • 3 carrots chopped
  • 1 large onion chopped
  • 1 green pepper chopped
  • 2 cloves garlic minced
  • 1/4 C white wine
  • 1 t dried sage
  • 1 t dried thyme
  • 1 t dried marjoram
  • 1 t salt
  • 1/4 t pepper
  • 1 3/4 C chicken broth
  • 1/4 C chopped parsley


  1. Preheat oven to 375* F. Arrange bread cubes in single layer on baking sheet.
  2. Bake, turning occasionally, 10 - 12 minutes or until lightly toasted; set aside. In skillet melt butter over medium heat. Add next 5 ingredients. Cook, stirring occasionally until vegetables soften, about 12 minutes. Stir in next 6 ingredients; cook until liquid reduces slightly, about 3 minutes. Transfer mixture to bowl. Stir in bread cubes, broth and parsley. Bake in 3 qt casserole or muffin tins for 20 to 30 minutes.
February 2013

This recipe is a personal recipe added by LauraSzejna and has not been tested or endorsed by MyRecipes.

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