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Traditional Stuffing

Traditional Stuffing

A delicious and easy traditional stuffing that goes great with just about any meal. Wonderful to serve for the holidays.


  • 1 Loaf Rhodes Bread Dough or 12 Rhodes Yeast Dinner Rolls, baked and cut into 1 inch pieces (about 10 cups)
  • 3/4 cup butter
  • 2 1/2 cups chopped onion
  • 1 1/2 cups chopped celery
  • 1/2 cup chopped parsley
  • 2 tablespoons chopped fresh sage
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh thyme
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 1 1/2 cups chicken broth
  • 2 eggs


  1. Arrange bread cubes on baking sheets. Bake at 250 degrees F about 60 minutes. Remove from oven and let cool.
  2. Melt butter in skillet and add onions and celery and saute until soft, about 10 minutes.
  3. In a large bowl, toss sauted vegetables with bread cubes.
  4. Add parsley, sage, rosemary, thyme, salt and pepper and toss again.
  5. In a small bowl, whisk together chicken broth and eggs.
  6. Add to the bread cube mixture and toss until well combined.
  7. Place in a sprayed 9×13 inch baking pan and cover with foil. Bake at 350 degrees F 30 minutes.
  8. Remove foil and bake another 20 minutes or until crispy on top.

Prep Time: 30 min. Bake Time: 3-30 min. Servings: Varies Difficulty: Beginning

Recipe and Photo courtesy of Rhodes Bread, used with permission.

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