Classic Stuffing Recipe

Name: Classic Stuffing Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 8 servings
Ingredients: 1 loaf bread; 1 large egg; 2 Tablespoons water; 1 celery heart; 1 small yellow onion; 2 jars sliced mushrooms, don't drain; 2 teaspoons poultry seasoning; 1 teaspoon dried sage; 1 teaspoon kosher salt; ½ teaspoon black pepper; 2 large apples

User Reviews

5.0

3 reviews

Excellent

Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings
8 servings
Calories
45 kcal
Course
Side Dish
Cuisine
American

Classic Stuffing Recipe

Nicole Henderson

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Classic Stuffing recipe with apples, mushrooms, and much more! The perfect Thanksgiving side dish.

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Ingredients

Servings

1 loaf bread 1 lb (see notes below)
1 large egg
2 Tablespoons water
1 celery heart diced (about 1 1/2 cups)
1 small yellow onion diced (about 1 cup)
2 jars sliced mushrooms, don't drain 4 1/2 oz each
2 teaspoons poultry seasoning
1 teaspoon dried sage
1 teaspoon kosher salt
½ teaspoon black pepper
2 large apples cored and diced

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Instructions

In a large mixing bowl, combine stale bread with egg, water, celery, onion, mushrooms, apples, and seasonings. Combine well.
Press into a 9-inch square baking dish (about 2-3 quart). Once you have all your stuffing in the dish, press it in firmly.
Cover stuffing with foil. Bake for 60 minutes in a 350 degree F oven. You can make this a day ahead of time too! ENJOY.

Notes

You can make this stuffing 24 hours ahead of time to keep things simple on the big day. I suggest you take it out of the refrigerator at least an hour or two before putting into the oven. If it’s still cold, add extra time to adjust for the chill.
For the bread, white or wheat is fine. I like to take my bread and let it sit open on the counter overnight, making it a little stale. Too fresh of bread will get soft and soggy.
This recipe for classic stuffing will easily double. I would use a lasagna pan or 13×9 for a doubled batch of the dressing.
You can make this stuffing 24 hours ahead of time to keep things simple on the big day. I suggest you take it out of the refrigerator at least an hour or two before putting into the oven. If it’s still cold, add extra time to adjust for the chill.