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The Ultimate Baked Bread Stuffing: An ATK Inspired Classic

The aroma of baking bread stuffing always takes me straight back to my grandmother’s kitchen. Thanksgiving wasn’t just a holiday; it was a week-long culinary event, and her stuffing was the undisputed star. I remember sneaking tastes of the softened celery and onion mixture before it even made it into the bread – a forbidden pleasure that always made the anticipation even sweeter. Now, years later, I’ve honed my own stuffing recipe, borrowing wisdom from countless cooks and memories, but always with a nod to that original, comforting flavor. This recipe is a reflection of that journey, a baked bread stuffing that’s both familiar and uniquely delicious.

Recipe Overview

Prep Time: 30 minutes
Cook Time: 1 hour 45 minutes
Total Time: 2 hours 15 minutes
Yields: 12 Cups
Serves: 12
Dietary Type: Not Gluten-Free

Ingredients

2 lbs hearty white bread, cut into 1/2 inch cubes
2 lbs chicken wings, separated into two sections
2 teaspoons vegetable oil
4 tablespoons butter
1 large onion, chopped fine
3 medium celery ribs, minced
2 teaspoons table salt
2 tablespoons minced fresh thyme
2 tablespoons minced fresh sage
1 teaspoon ground black pepper
3 cups low sodium chicken broth
3 large eggs
3 tablespoons chopped fresh parsley

Equipment Needed

2 rimmed baking sheets
12-inch skillet
Large bowl
Paring knife
Whisk
13×9 inch baking dish

Instructions

Preheat your oven to 250 degrees Fahrenheit. Spread the bread cubes in an even layer on 2 rimmed baking sheets. Bake until the edges have dried, but the centers are still slightly moist (the cubes should yield to pressure), about 45-60 minutes. It’s important to stir the bread cubes several times during baking to ensure even drying. Transfer the dried bread to a large bowl and increase the oven temperature to 375 degrees Fahrenheit.
While the bread is drying, prepare the chicken wings. Use a paring knife to poke each chicken segment 4-5 times. This helps the wings cook evenly and release their flavorful juices into the stuffing.
Heat the vegetable oil in a 12-inch skillet over medium-high heat until shimmering. Add the chicken wings to the skillet and cook until golden brown on both sides, about 8 minutes. Don’t overcrowd the pan; you may need to work in batches. Transfer the wings to a separate bowl and set aside.
Melt the butter in the fat left in the skillet over medium heat. Add the onion, celery, and 1/2 teaspoon of the table salt and cook, stirring occasionally, until the vegetables are softened, about 7-9 minutes. Be careful not to brown the vegetables; you want them to be soft and translucent.
Stir in the thyme, sage, and pepper and cook until fragrant, about 30 seconds. This allows the herbs to release their essential oils and infuse the vegetable mixture with flavor.
Stir in one cup of the chicken broth, scraping up any browned bits from the bottom of the skillet. Bring to a simmer. These browned bits, known as fond, are packed with flavor and will add depth to your stuffing.
Remove from heat and add the vegetable mixture to the bowl with the dried bread. Toss to combine, ensuring the bread is evenly coated with the flavorful vegetables and herbs.
Grease a 13×9 inch baking dish. This will prevent the stuffing from sticking and make it easier to serve.
In a separate bowl, whisk together the eggs, the remaining 2 cups of chicken broth, 1 1/2 teaspoons of the table salt, and any accumulated juices from the wings. The juices from the wings add even more richness and flavor to the stuffing.
Add this mixture to the bread mixture along with the chopped parsley and toss to combine. Ensure all the bread is evenly moistened but not soggy.
Transfer the stuffing to the prepared baking dish. Arrange the chicken wings on top of the stuffing. Cover the baking dish tightly with foil and place it on a rimmed baking sheet. The foil helps to retain moisture and prevent the wings from burning. The rimmed baking sheet will catch any drips that may occur during baking.
Bake on the lower rack of the oven until the wings register 175 degrees Fahrenheit, about 60 minutes. Using a meat thermometer is the best way to ensure the wings are cooked through.
Remove the foil and transfer the wings off the stuffing to reserve for another use (soup or salad, perhaps!).
Gently fluff the stuffing with a fork and let it rest for 5 minutes before serving. This allows the stuffing to set slightly and the flavors to meld together.

Expert Tips & Tricks

Bread is Key: Use a good quality, hearty white bread that can stand up to the moisture. Stale bread works best, as it absorbs the liquid without becoming mushy.
Don’t Over-soak: Be careful not to over-saturate the bread mixture. It should be moist but not soggy. If it seems too wet, add more dried bread.
Flavor Boost: For an even more intense flavor, consider adding some sautéed mushrooms or crumbled sausage to the vegetable mixture.
Make-Ahead Magic: The stuffing can be assembled a day ahead of time. Simply cover and refrigerate. Add the chicken wings and bake as directed when ready to serve, adding about 15 minutes to the cooking time.
Broth Temperature: Using warm broth can help to better hydrate the dried bread before baking.

Serving & Storage Suggestions

Serve the baked bread stuffing warm, straight from the oven. The golden-brown top and savory aroma are sure to be a hit at any gathering. Garnish with fresh parsley for an extra touch of color.

Leftover stuffing can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze in individual portions for up to 2 months. To reheat, simply microwave until warmed through or bake in a preheated oven at 350 degrees Fahrenheit until heated. A splash of chicken broth can help to remoisten the stuffing if it has dried out during storage.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	493.2 kcal	N/A
Calories from Fat	192 g	39%
Total Fat	21.4 g	32%
Saturated Fat	7.1 g	35%
Cholesterol	114.9 mg	38%
Sodium	998.4 mg	41%
Total Carbohydrate	50 g	16%
Dietary Fiber	2.9 g	11%
Sugars	4.9 g	N/A
Protein	24.1 g	48%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Turkey Wings: For a richer flavor, use 3 lbs of turkey wings instead of chicken wings. Reduce the broth to 2.5 cups and increase the butter to 6 tablespoons.
Gluten-Free: Substitute gluten-free bread for the white bread.
Vegetarian: Omit the chicken wings and use vegetable broth instead of chicken broth. Consider adding sautéed mushrooms for extra flavor.
Herbs: Experiment with different herbs, such as rosemary or marjoram, to customize the flavor profile.
Dried Fruit: Add dried cranberries or raisins for a touch of sweetness.

FAQs (Frequently Asked Questions)

Q: Can I make this stuffing ahead of time?
A: Yes, you can assemble the stuffing a day ahead of time and refrigerate it. Add the chicken wings and bake as directed when ready to serve, adding about 15 minutes to the cooking time.

Q: Can I use a different type of bread?
A: While hearty white bread is recommended, you can experiment with other types of bread, such as sourdough or challah. Just be sure to adjust the amount of broth accordingly.

Q: Can I freeze the stuffing?
A: Yes, you can freeze leftover stuffing in individual portions for up to 2 months. Reheat in the microwave or oven.

Q: Do I have to use chicken wings?
A: No, you can omit the chicken wings or substitute them with another type of poultry, such as turkey drumsticks.

Q: How do I prevent the stuffing from drying out?
A: Covering the baking dish with foil during the first part of baking helps to retain moisture. Also, be sure not to overbake the stuffing.

Final Thoughts

This baked bread stuffing is more than just a side dish; it’s a celebration of flavors and traditions. Whether you’re preparing it for a holiday feast or a simple weeknight meal, I encourage you to make it your own by experimenting with different variations and substitutions. Don’t be afraid to get creative and have fun in the kitchen. And most importantly, share your culinary creations with loved ones and enjoy the warmth and joy that good food brings.

ATK Baked Bread Stuffing Recipe