Stuffing
User Reviews
4.9
27 reviews
Excellent
Stuffing
Report
A classic side dish, this Stuffing recipe is rich, savory, and buttery. Perfect for any holiday spread, you won't need another recipe after trying this one!
Share:
Ingredients
- 12 cups bread cubes (475g)
- ¾ cup unsalted butter (170g)
- 1 tablespoon chopped fresh sage
- 1 sweet onion chopped
- 3 celery stalks chopped
- 6 garlic cloves minced
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh rosemary
- 1½ teaspoons salt
- 1 teaspoon ground black pepper
- 4 cups low-sodium chicken broth (960ml)
- 2 large eggs
Instructions
- Dry out the bread cubes by spreading them out onto a large baking dish or sheet. You can let them sit for 12-24 hours and air dry or toast them in the oven. To oven dry, place them in a 350F oven, stirring every 5 minutes until dry and crouton-like, about 15 minutes. Let cool completely.
- Preheat the oven to 350F when you’re ready to assemble the stuffing. Lightly butter a 9x13-inch baking dish.
- In a large skillet, melt the butter over medium-high heat. Add the sage and cook until dark green, about 30 seconds. Add the onion. Cook, stirring frequently, about starting to soften, about 5 minutes.
- Stir in the celery and garlic. Continue cooking until the celery starts to soften, about 5 minutes. Stir in the parsley, thyme, rosemary, ½ teaspoon of salt, and ½ teaspoon of pepper. Remove from the heat.
- In a large mixing bowl, whisk together the chicken broth, eggs, and the remaining 1 teaspoon salt and ½ teaspoon pepper. Add the bread cubes and onion mixture. Stir until well combined. Let the mixture sit for a few minutes allowing the bread to absorb liquid. Stir again, then pour the bread mixture into the greased casserole dish.
- Cover with foil and bake for 45 minutes. Remove the foil and continue baking until the top is golden brown, about 15 minutes more. Let cool for a few minutes before serving. Baked stuffing can be frozen in a freezer-safe container for up to 1 month. Thaw in the fridge for 24 to 48 hours before reheating.
Notes
- If the top of the stuffing is not as golden as you prefer, you can turn on the broiler for a few minutes to brown the top.
- The amount of liquid you need varies with what type of bread you use. If the bread seems dry, drizzle a little extra broth over the top before baking.
- If you need to keep your stuffing warm before serving, loosely cover it with aluminum foil and keep it in the oven set at 200F.
- If you are feeding a crowd, you can double the recipe. Simply bake it in two casserole dishes.
- The stuffing should be moist but not wet. Add more bread to soak up the excess moisture if your mixture is too wet.
- For crispier stuffing, use a larger casserole dish so there is more surface area for the bread to crisp up.
- Don’t stir the bread too vigorously with the onion mixture. You do not want the bread to turn into mush before you start baking it.
Nutrition Information
Show Details
Calories
293kcal
(15%)
Carbohydrates
31g
(10%)
Protein
9g
(18%)
Fat
15g
(23%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
2g
Monounsaturated Fat
4g
Trans Fat
0.5g
Cholesterol
62mg
(21%)
Sodium
596mg
(25%)
Potassium
214mg
(6%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
467IU
(9%)
Vitamin C
3mg
(3%)
Calcium
97mg
(10%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 293 kcal
% Daily Value*
| Calories | 293kcal | 15% |
| Carbohydrates | 31g | 10% |
| Protein | 9g | 18% |
| Fat | 15g | 23% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 62mg | 21% |
| Sodium | 596mg | 25% |
| Potassium | 214mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 467IU | 9% |
| Vitamin C | 3mg | 3% |
| Calcium | 97mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
27 reviews
Excellent
Other Recipes
You'll Also Love
