Easy Stuffing Recipe
User Reviews
5
Easy Stuffing Recipe
Description
This stuffing starts with dried bread cubes made by toasting day-old bread, which helps absorb broth without becoming soggy. Butter is melted to sauté chopped celery and onion until softened, flavored with poultry seasoning, sage, thyme, salt, and black pepper. This savory vegetable-herb mixture is then mixed with the toasted bread cubes.
Gradually adding chicken or vegetable broth hydrates the bread and blends the flavors. Fresh parsley can be folded in for brightness, and beaten eggs may be added to bind the stuffing and help it hold its shape. The mixture then spreads into a greased baking dish and is baked until heated through and lightly browned on top.
This stuffing pairs well with roasted poultry and holiday meals, offering a traditional yet adaptable side. Herb levels can be adjusted to taste, and using vegetable broth accommodates vegetarian preferences.
The notes mention the option to omit eggs for a looser stuffing, the benefit of day-old bread, and the ability to assemble ahead and refrigerate before baking. These tips help tailor the dish to different needs and make preparation more convenient.
Ingredients
- 1 loaf bread 1 pound loaf, white, wheat or sourdough, day old
- 1 cup celery chopped
- 1 cup onion chopped
- ½ cup butter unsalted
- 2 teaspoons poultry seasoning
- 1 teaspoon sage dried
- 1 teaspoon thyme dried
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 cups chicken broth or vegetable broth, low sodium
- ¼ cup parsley chopped, fresh
- 2 large egg beaten
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish and set aside.
- If your bread is not already dried out, spread the bread cubes on a baking sheet and toast in the oven for 10-15 minutes, or until they are dry and crisp. Remove from the oven and let cool.
- In a large skillet, melt the butter over medium heat. Add the chopped celery and onion, and cook for 5-7 minutes, or until the vegetables are softened.
- Stir in the poultry seasoning, dried sage, dried thyme, salt, and black pepper. Cook for an additional 1-2 minutes to allow the flavors to meld.
- In a large mixing bowl, combine the dried bread cubes and the sautéed vegetable mixture. Toss to mix well.
- Gradually pour the chicken or vegetable broth over the bread mixture, stirring gently to ensure even distribution. If using fresh parsley, fold it in now. If you prefer a more cohesive stuffing, mix in the beaten eggs as well.
- Transfer the stuffing mixture to the prepared baking dish and spread it out evenly. Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and crispy.
Notes
- Use day-old bread to ensure the stuffing absorbs broth well without becoming soggy.
- Replace chicken broth with vegetable broth for a vegetarian option.
- Adjust poultry seasoning, sage, and thyme to your taste; fresh herbs can be substituted with increased amounts.
- If avoiding eggs, omit them though this results in less binding.
- This stuffing can be assembled a day ahead and refrigerated; add 5-10 minutes to baking time when baking from chilled.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 94 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 94kcal | 5% |
| Carbohydrates | 2g | 1% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 51mg | 17% |
| Sodium | 130mg | 5% |
| Potassium | 99mg | 2% |
| Fiber | 0.5g | 2% |
| Sugar | 1g | 2% |
| Vitamin A | 437IU | 9% |
| Vitamin C | 3mg | 3% |
| Calcium | 22mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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