Stuffing
User Reviews
4.6
Stuffing
Description
The stuffing starts with rustic white bread cubed and toasted until golden to provide a crisp texture and absorbent base. Celery, onions, and garlic are cooked in butter and olive oil until soft and lightly caramelized, adding flavor and moisture. These vegetables are then combined with dried herbs—sage, thyme, rosemary—and poultry seasoning for an aromatic profile reflective of traditional stuffing flavors.
Chicken broth is gradually added to provide moisture, allowing the bread cubes to soak while maintaining texture. Eggs are mixed in to help bind the ingredients. The mixture is spooned into a butter-greased baking dish, covered, and baked, with a final uncovered bake time to brown the top.
Besides baking separately, this stuffing can be used inside poultry as a classic stuffing or served as a side dish. Its texture balances crisp edges and a tender center, making it a staple accompaniment for a holiday meal or roast.
Ingredients
- 7 tablespoons butter plus more for dish and baking
- 1 loaf white bread cut into 1/2-inch cubes (about 9 1/2 cups bread cubes, rustic/artisan/crusty
- salt to taste
- black pepper to taste
- 2 tablespoons extra-virgin olive oil
- 5 talks celery thinly sliced on the diagonal
- 2 medium onion halved lengthwise and thinly sliced in half-moons
- 2 cloves garlic finely chopped
- ½ to 2 to 2 cups chicken broth
- ½ teaspoon poultry seasoning
- 3 tablespoons flat-leaf parsley coarsely chopped fresh
- 1 teaspoon sage dried
- 1 teaspoon thyme dried
- 1 teaspoon rosemary rubbed between fingers to crumble lightly, dried
- 3 to 4 to 4 large egg lightly beaten
Instructions
- Preheat the oven to 350°. Melt 5 tablespoons butter in the microwave. Toss with bread cubes in a large bowl. Spread in a single layer on 1 or 2 rimmed baking sheets. Toast in the oven, tossing once, until golden, about 20 minutes. Let cool completely.
- Heat the oil and remaining 2 tablespoons butter in a large skillet over medium-high heat until butter has melted. Add celery, onions, garlic, and a pinch of salt; cook, stirring occasionally, until golden brown and soft, about 10 minutes.
- To bake all of the stuffing in the oven: (this is my preferred method) Put vegetable mixture and toasted bread into large bowl. Stir in poultry seasoning, herbs, and 2 cups broth into stuffing. Stir in 4 eggs until bread mixture is well coated. Spoon into a buttered 13-by-9-inch baking dish, and dot generously with butter. Cover with foil, and bake in a 375° oven for 25 minutes. Uncover, and bake until golden brown, 10 to 15 minutes more.
- To stuff inside of turkey: Put vegetable mixture and toasted bread into a bowl. Stir in 1 cup broth, the poultry seasoning, and herbs; season with salt and pepper. Stir in 3 eggs. Stuff inside of turkey and bake.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Servings (9X13-inch pan)
Amount Per Serving
Calories 323 kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 323kcal | 16% |
| Carbohydrates | 23g | 8% |
| Protein | 5g | 10% |
| Fat | 24g | 37% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 64mg | 21% |
| Sodium | 267mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 13g | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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