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Holiday Stuffing

Holiday Stuffing
A no-fuss homemade crusty bread makes this stuffing recipe the star at your holiday table. Full of flavor and texture this simple stuffing will be your go-to side year after year.




  • 3 cups all-purpose flour
  • 1 teaspoon Red Star Active Dry Yeast
  • 1 teaspoon table salt
  • 1 teaspoon granulated sugar
  • 1 1/2 cups warm water (120-130°F)


  • 1 loaf crusty bread
  • 1/4 cup butter
  • 1 medium onion (diced)
  • 3 celery stalks (diced)
  • 1 cup mushrooms (sliced)
  • 3/4 teaspoon table salt
  • 1/4 teaspoon pepper
  • 2 cups chicken stock
  • 1/2 cup parsley (finely chopped)


Make the bread

  • In a large mixing bowl combine flour, yeast, salt and sugar. Slowly mix in water until ingredients are combined. Cover with plastic wrap and set on counter overnight.
  • The next day: Place Dutch oven and lid in cold oven. Preheat oven to 450°F.
  • On a flour dusted counter, turn out dough and lightly knead into a round ball. Using sharp knife, lightly cut two lines across the dough to make an 'X'.
  • Carefully remove Dutch oven from the oven. Place dough in Dutch oven, place lid on and put in oven.
  • Bake for 30 minutes covered. Remove cover with hot pads, and bake an additional 10 minutes uncovered. Remove from oven and let cool for 15 minutes. Remove bread from Dutch oven and finish cooling on wire rack. Let bread set on counter overnight (or up to 2 days).

Make the stuffing

  • Preheat oven to 300°F.
  • Cut slightly stale bread into bite sized cubes, about 6-7 cups. Place cubes on a large baking sheet in a single layer and bake for 10 minutes.
  • In a large pan, melt butter. Add in onions, celery, mushrooms and sauté until slightly tender. Sprinkle with salt, pepper. Stir in chicken broth.
  • Remove from heat. Add parsley. In a 9×13 buttered baking dish, combine vegetables and bread with your hands. Add in more chicken stock if needed. Bread should be moist with a little bit of stock in the bottom of the dish.
  • Place in oven and bake for 30-40 minutes until golden brown. Remove from oven and garnish with additional parsley.


Recipe by Jenna Edmiston.

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