Make Ahead Stuffing
User Reviews
5
Make Ahead Stuffing
Description
This Make Ahead Stuffing recipe begins by sautéing chopped onions and celery in butter until translucent, developing a sweet and savory base. Fresh or dried herbs including parsley, sage, thyme, and marjoram are stirred in for aromatic flavor. Eggs and chicken broth are whisked together with salt and pepper, then combined with dried French bread cubes that have been left out to dry overnight or baked dry. This mixture is transferred to a buttered baking dish, covered, and frozen until ready to bake.
Baking involves warming the dish covered, then uncovering to achieve crispy edges, a contrast to the moist, tender interior formed as the bread absorbs the broth and seasoning. Using French bread provides a sturdy, chewy texture, but brioche, challah, or Italian bread are suitable alternatives. Fresh herbs contribute more fragrance, but dried herbs can be substituted as well.
This stuffing works well as a classic side for roasted or grilled meats at holiday meals or family dinners. Freezing before baking allows convenient preparation ahead of time, and leftovers keep for several days refrigerated. Adjust the herb blend to taste, and drying the bread properly ensures good texture without sogginess.
Ingredients
- 1/2 cup butter plus more for buttering baking dish (1 stick)
- 1 large yellow onion chopped
- 4 celery sliced lengthwise and chopped, ribs
- 3 large egg
- 2 cups chicken broth (see note 1)
- salt freshly ground
- black pepper freshly ground
- 1/2 cup parsley minced (see note 2, fresh
- 1 teaspoon sage minced, or 1/2 teaspoon dried, fresh
- 1 teaspoon thyme minced, or 1/2 teaspoon dried, fresh
- 1 teaspoon marjoram minced, or 1/2 teaspoon dried, fresh
- 1 large loaf French bread about 1 pound, cut into 1/2" cubes and dried overnight on counter (see note 3)
Instructions
- Coat a 9" by 13" baking dish with butter. In a large skillet over medium high heat, melt butter until foaming. Add onion and celery and sauté until translucent, about 7 to 8 minutes.
- Meanwhile, whisk eggs in large bowl. Stir in broth, 1 teaspoon salt, and 1/2 teaspoon pepper.
- To skillet, add parsley, sage, thyme, and marjoram and stir until fragrant, about 30 seconds. Transfer to bowl with eggs and mix well.
- Add bread cubes and toss to combine. Transfer to buttered baking dish and cover with foil. Freeze until ready to bake.
- When ready to bake, preheat oven to 400 degrees. Keep stuffing tightly covered with foil and bake until mostly heated through, about 25 minutes. Remove foil and bake until crispy edges form, about 10 to 20 minutes longer.
Notes
- Use homemade or store-bought chicken broth; turkey broth can be a substitute.
- Fresh herbs provide better flavor, but dried herbs work if fresh are unavailable.
- Dry French bread overnight at room temperature or in a 300°F oven for 30-40 minutes for best texture.
- Leftover stuffing can be refrigerated covered for up to 4 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings (1-cup each)
Amount Per Serving
Calories 241 kcal
% Daily Value*
| Serving | 1 cup | |
| Calories | 241kcal | 12% |
| Carbohydrates | 24g | 8% |
| Protein | 7g | 14% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 97mg | 32% |
| Sodium | 459mg | 19% |
| Potassium | 187mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 787IU | 16% |
| Vitamin C | 9mg | 10% |
| Calcium | 70mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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