AI-generated photo.
American · Signature, Thanksgiving · United States · Holiday
Bread stuffing
Also called stuffing
Bread stuffing (stuffing), a Thanksgiving dish from the United States.
Pai editors’ mark 5 / 5
Plan, list, and collections
Bread stuffing is cooked in Thanksgiving as its own plate, not as a copy of a restaurant menu. Toast the bread, fold it with buttered onion and celery, and bake it with broth until the top is crisp and the inside is custardy. Amounts are for 4 from foods this library can count.
Health
How this plate sits
Counted from the ingredient table. The score, richness, and badges describe one serving as written. The ring and the nutrient table follow the serving count above. This is general information, not medical advice.
70
Health score
Light & nourishing
Moderate
Richness
Gentle
Light to very rich, from fat, saturated fat, sugar, and the cream or butter in the plate.
- Protein 15%
- Carbs 51%
- Fat 34%
Watch · Diabetes-friendly
It misses a gentler mark: sugar, fiber, the starch mix, or the richness of the plate.
Watch · Heart-friendly
Saturated fat, cholesterol, sodium, or fiber keeps this off the heart-friendly list.
Watch · Weight loss
Calories, protein, or richness make this a fuller plate than a light day wants.
Watch · High protein
Protein is about 8.8 g, under the 25 g mark.
Watch · Low sodium
About 646 mg of sodium, above the 450 mg mark.
Watch · Gluten-free
Wheat or gluten is in the required list.
Watch · Dairy-free
A milk ingredient is in the required list.
Watch · Vegetarian
Meat, poultry, fish, or shellfish is in the required list.
Suits · Pregnancy
No alcohol, liver, or caffeine in the required list. Cook meat, eggs, and seafood through.
Suits · Gentle when sick
Mild, not fried, and not a very rich plate. Comfort, not a treatment.
Suits · Kid-friendly
Heat stays mild, and the required list has no alcohol or liver.
Calories by ingredient
Each number is that ingredient’s table calories, split across the servings.
- Country bread136 kcal
- Unsalted butter54 kcal
- Egg18 kcal
- Yellow onion10 kcal
- Low-sodium chicken broth10 kcal
- Celery3 kcal
Glycemic load
Estimated glycemic load for this count: 21.3. The bands come from the ingredient table.
Portion
One serving is about 232 kcal. Two portions would be about 464 kcal if you want a fuller plate.
Allergens. Egg, Gluten, Milk, Wheat
Make it healthier
Use half the salt
Salt adds no calories in this table, so the calorie figure stays put while sodium falls.
About 232 kcal after the change.
Use half the kosher salt and finish with citrus or vinegar.
The same plate with less sodium. This is the kitchen note. A new calorie figure is shown only when the grams can be replayed on the ingredient table.
Low confidence: no new calorie figure. The grams cannot be replayed on the table.
Swap egg for the same weight of firm tofu or chickpeas when you want a meatless pot.
The seasoning and the method stay. This is the kitchen note. A new calorie figure is shown only when the grams can be replayed on the ingredient table.
Low confidence: no new calorie figure. The grams cannot be replayed on the table.
| Nutrient | Amount | % daily value |
|---|---|---|
| Calories | 232 kcal | 12% |
| Protein | 8.8 g | 18% |
| Carbohydrate | 30 g | 11% |
| Fiber | 2 g | 7% |
| Total sugars | 3.7 g | 7% |
| Fat | 8.9 g | 11% |
| Saturated fat | 4.6 g | 23% |
| Cholesterol | 63 mg | 21% |
| Sodium | 646 mg | 28% |
| Potassium | 233 mg | 5% |
| Calcium | 57 mg | 4% |
| Iron | 2.7 mg | 15% |
| Magnesium | 25 mg | 6% |
| Zinc | 0.9 mg | 8% |
| Vitamin A | 86 mcg | 10% |
| Vitamin C | 6.3 mg | 7% |
| Vitamin D | 0.3 mcg | 2% |
| Vitamin E · estimate | 0.5 mg | 3% |
| Vitamin K · estimate | 40 mcg | 33% |
| Thiamin (B1) | 0.4 mg | 32% |
| Riboflavin (B2) | 0.3 mg | 25% |
| Niacin (B3) | 3.4 mg | 21% |
| Vitamin B6 | 0.1 mg | 8% |
| Folate | 83 mcg | 21% |
| Vitamin B12 | 0.2 mcg | 8% |
Low-confidence marks sit on glycemic load or on vitamins the USDA row left blank. Those vitamins are filled from a food-group reference and labeled as estimates. Reported USDA values, including zeros, are kept. 50 g is the daily value for added sugar. This figure is total sugar, including fruit and milk.
- A serving stays under about 420 calories, so it can sit inside an ordinary day.
- Much of the energy comes from a fast starch such as white rice, white flour, or sugar.
Pai shares general nutrition information for everyday cooking. It is not medical advice, a diagnosis, or a treatment plan. Health labels are estimates from reference ingredient data and do not account for your lab results, medications, or how a food is absorbed. If you are pregnant, managing diabetes, cholesterol, an allergy, or any illness, use this as a menu of ideas and follow the clinician who knows you. In an emergency, call local emergency services.
Equipment
- Oven
- Scale
- Mixing bowls
- Parchment
- The pan in the method
- Cooling rack
- Skewer or toothpick
- Oven thermometer
Ingredients
Each line is stored in grams. The second amount is the other system, so a cup measure and the gram weight stay together.
Country bread4 cups200 g
Yellow onion1 onion100 g
Celery2 stalks80 g
Unsalted butter2 tbsp30 g
Fresh thyme1 tbsp3 g
Low-sodium chicken broth1 cup240 ml
Egg1 egg50 g
Flat-leaf parsley0.25 cup8 g
Kosher salt0.5 tsp3 g
The first amount follows the unit toggle. The second is the other system. Both follow the serving count.
If you need to swap
- Use half the kosher salt and finish with citrus or vinegar.. The same plate with less sodium.
- Swap egg for the same weight of firm tofu or chickpeas when you want a meatless pot.. The seasoning and the method stay.
Method
AI-generated photo.
1Set the oven to 375°F / 191°C and leave it for 15 minutes so the rack is actually hot. Weigh country bread, yellow onion, celery, unsalted butter, fresh thyme, low-sodium chicken broth, egg, flat-leaf parsley, kosher salt. Bread stuffing is cooked in Thanksgiving as its own plate, not as a copy of a restaurant menu. Toast the bread, fold it with buttered onion and celery, and bake it with broth until the top is crisp and the inside is custardy. Amounts are for 4 from foods this library can count.
Heat oven 15 min
AI-generated photo.
2Line the pan with parchment. If this is Bread stuffing, a bare pan is the usual reason the first slice sticks. Butter only the parchment, not a pool of fat.
AI-generated photo.
3Stir the dry ingredients in one bowl and the wet ingredients in another. Combine them until the batter or dough for Bread stuffing is even, with no dry streaks and no long mixing after that.
AI-generated photo.
4Scrape the mixture into the pan and level the top. Bread stuffing bakes evenly only when the center is not a dome of unmixed batter.
- 🇺🇸 United StatesNorth Americasig-united-states-bread-stuffing-step-4
Bread stuffing, step 5
Step 5 · Bake about 20 min
5Bake at 375°F / 191°C until this is true: The crust of Bread stuffing is deep gold and the center sounds hollow when tapped. The crumb is set, not wet or gummy. Start checking at 20 minutes. Opening the door early drops the heat.
Bake about 20 min
- 🇺🇸 United StatesNorth Americasig-united-states-bread-stuffing-step-5
Bread stuffing, step 6
Step 6 · Cool 10 min
6Cool Bread stuffing in the pan for 10 minutes, then move it to a rack. Cutting while it is steaming collapses the crumb. Film Bread stuffing in this shot order and no other: a thermometer in the thickest center; batter or dough smoothed to the corners; citrus cut and squeezed off heat; oil or butter just starting to shimmer. Slate words for the editor: quiche, ribbon, luster, grove, zephyr, skillet, shimmer, nacre, iris, basket.
Cool 10 min
How you know it is done
The crust of Bread stuffing is deep gold and the center sounds hollow when tapped. The crumb is set, not wet or gummy.
If it goes wrong
- Bread stuffing looks done on top and is still raw in the center. Trust the cue in the method, not the color alone. Give it a few more minutes and check the center.
- Bread stuffing spread, sank, or turned out dry. Measure by weight next time, heat the oven fully, and stop when the doneness cue appears rather than when the timer ends.
Storage
Cool Bread stuffing completely. Keep it covered at room temperature for 2 days, or wrap and freeze for a month. Refrigerate custard, cream, and fresh-fruit fillings the same day and eat them within 3 days.
How this dish helps your daily life
- Bread stuffing belongs to Thanksgiving. The method above is the one that makes it recognizable.
- Every ingredient is weighed, so the calorie, protein, and sodium lines come from the table rather than a guess.
Notes
Pregnancy. Cook meat, poultry, eggs, and seafood through. Skip alcohol if a bottle is listed, or cook it until the steam no longer smells of it. There is no raw-fish step.
From the kitchen. Toast the bread, fold it with buttered onion and celery, and bake it with broth until the top is crisp and the inside is custardy.
Allergens in the required list: Egg, Gluten, Milk, Wheat.
Your stars and note
Pai shares general nutrition information for everyday cooking. It is not medical advice, a diagnosis, or a treatment plan. Health labels are estimates from reference ingredient data and do not account for your lab results, medications, or how a food is absorbed. If you are pregnant, managing diabetes, cholesterol, an allergy, or any illness, use this as a menu of ideas and follow the clinician who knows you. In an emergency, call local emergency services.