Bread Stuffing: How Much To Fill A 13X9 Pan?

Stuffing is a must-have side dish for Thanksgiving. This classic bread stuffing recipe is a delicious, homemade dish that will be the star of your holiday feast.

The recipe calls for a 9x13-inch pan, which is the perfect size for a large gathering. The dish is simple to make and can be prepared in advance, making it a convenient option for busy holiday preparations.

The key to a great stuffing is drying out the bread cubes before combining them with the other ingredients. You can use any sturdy loaf of bread, such as Italian, challah, or sourdough. Cut the bread into cubes and let them dry out overnight, or you can speed up the process by drying them in the oven at 300 degrees Fahrenheit for 30 to 40 minutes.

Once the bread is ready, simply combine it with butter, onion, celery, and a variety of herbs and spices. You can also add chicken broth to keep the stuffing moist.

This classic bread stuffing is a simple yet delicious dish that will impress your family and friends. It's the perfect addition to your holiday table!

How much bread to use

The amount of bread you'll need for your stuffing depends on the type of bread you're using. For example, a loaf of crusty sourdough bread cut into 1/2-inch cubes will yield around 9 cups of bread cubes. If you're using a softer bread, you'll need to dry it out first. You can do this by spreading the cubes out on a baking sheet and letting them sit overnight, or drying them in the oven at 300 degrees Fahrenheit for 30 to 40 minutes.

A classic bread stuffing recipe that serves 10 people as a side dish will require about 1 pound of bread cubes, which is equivalent to about 10 cups of cubes. If you're using a sturdy loaf with a tight crumb, such as French bread, Italian bread, challah, or sourdough, a 1-pound loaf should yield enough cubes to fill an even layer on a single half-size rimmed baking sheet. If you need 2 sheets to fit all your bread cubes, the bread is too soft and airy, and won't make good stuffing.

Once you have your bread cubes, you can combine them with other ingredients such as butter, onion, celery, herbs, and chicken broth. This will create a moist and flavorful stuffing that can be baked in a 13x9-inch pan.

How to dry the bread

Drying bread is a crucial step in making stuffing. You can dry bread in the oven or leave it out to dry at room temperature. Here is a guide on how to dry bread for stuffing:

Drying Bread in the Oven:

• Cut the bread into half-inch cubes.
• Spread the cubed bread onto two cooling racks set over two half-sheet pans.
• Set your oven to its lowest setting, typically between 150-200°F.
• Bake the bread cubes for 45 minutes to an hour, stirring occasionally, until completely dry.
• If your oven's lowest setting is higher than 200°F, start checking the bread for dryness after 30 minutes. It's okay if the bread gets slightly toasted.
• You can prepare the bread cubes a few days ahead of time and store them in an airtight container at room temperature.

Drying Bread at Room Temperature:

• Cut the bread into 3/4-inch cubes.
• Spread the bread cubes on a baking sheet.
• Cover the bread with a clean kitchen towel.
• Let the bread cubes dry out at room temperature for 24 to 48 hours.

How to cut the bread

Step 1: Choose the right bread

You can use almost any type of high-quality bread: unsliced French or Italian bread, sturdy sandwich loaf, brioche, challah, or even cornbread. Avoid overly-soft or fluffy white sandwich loaves.

Step 2: Cut the bread into cubes

• Take a serrated knife and slice the loaf into rough 1/2-inch cubes, crust and all. You can also tear the loaf into pieces by hand for a more rustic look.
• If you want to save time, you can stack a few slices of bread and cut them together.

Step 3: Dry the bread cubes

• Spread the bread chunks out on a baking sheet and drape with a clean kitchen towel. Let them dry out at room temperature over the next couple of days.
• If you are short on time, you can dry the bread cubes in the oven. Preheat the oven to 225°F and place the cubes in an even layer on a baking sheet. Bake for 30 to 40 minutes until dry.

How to store the stuffing

Storing leftover stuffing is easy! Here are some tips to keep your stuffing tasting great:

Storing in the Fridge

Stuffing can be stored in an airtight container in the refrigerator for up to four days. Make sure to let the stuffing cool completely before storing it in the fridge. If you're storing it in a glass or ceramic container, you can cover it with plastic wrap before putting on the lid to keep it extra fresh.

Freezing Stuffing

You can also freeze leftover stuffing for up to three months. It's best to freeze stuffing in a freezer-safe bag or container. When you're ready to enjoy it again, simply thaw it in the refrigerator overnight, then reheat it using one of the methods described below.

Reheating Stuffing

There are several ways to reheat stuffing, and the best method may depend on how much time you have and how much stuffing you need to reheat. Here are some options:

• Stovetop: Heat a little oil or butter in a skillet over medium heat. Add the stuffing and flatten it with a spoon to form a pancake shape. Cook until golden brown and crispy, about 3-5 minutes per side.
• Microwave: Place the stuffing in a microwave-safe dish and cover with a damp paper towel. Microwave for 2-3 minutes, stirring every minute, until heated through.
• Oven: Preheat the oven to 350°F (180°C). Place the stuffing in a baking dish, dot with butter, and pour a little chicken or vegetable broth over it. Cover with foil and bake for 20-30 minutes, removing the foil for the last 5-10 minutes to crisp up the top.
• Muffin Tin: Grease a muffin tin and fill the cups with stuffing. Bake at 350°F (180°C) for about 20 minutes, or until heated through and crispy.

How to cook the stuffing

Ingredients

• 1/2 cup butter (1 stick) plus more for buttering dish
• 2 medium stalks celery, finely chopped
• 1 medium onion, minced
• 1/4 cup minced fresh parsley leaves
• 1 teaspoon dried sage
• 1 teaspoon dried thyme
• 1/2 teaspoon dried marjoram
• 21 ounces plain dried bread cubes
• 3½ cups (840 ml) chicken stock
• 2 eggs, beaten lightly
• 1 teaspoon ground black pepper

Method

• Preheat the oven to 400 degrees F. Butter a 9×13-inch casserole dish; set aside.
• In a large skillet, melt the butter over medium-high heat. Add the celery and onion and sauté until softened, stirring occasionally, about 8 to 10 minutes.
• Stir in the parsley, sage, thyme and marjoram, and cook until fragrant, about 1 additional minute. Transfer to a very large mixing bowl.
• Add the bread cubes, chicken stock, eggs, salt and pepper, and stir with a rubber spatula or wooden spoon to distribute the dry and wet ingredients evenly.
• Turn the mixture into the prepared casserole dish and press into a compact layer.
• Cover with foil and bake for 25 minutes.
• Remove the foil and continue to bake until golden brown, 25 to 30 additional minutes.
• Allow to sit for 10 minutes before serving.

Frequently asked questions