Stuffing Recipe
User Reviews
5
Stuffing Recipe
Description
Stuffing Recipe relies on bread cubes that are dried in the oven to remove excess moisture, helping them maintain texture after being mixed with flavorful vegetables and herbs. The sautéed mixture of celery, onion, and garlic adds a tender base with depth of flavor, while the variety of fresh and dried herbs infuse the dish with layered savory notes. Eggs and chicken broth act as binding and moistening agents, combining the ingredients into a cohesive mixture ready to be baked or cooked in a bird.
The resulting stuffing is balanced in texture, not soggy but fully hydrated, with the aromatic qualities of traditional herbs. Each bite offers a comforting blend of buttery vegetables and herbed bread. This recipe works well as part of a classic holiday meal and complements roasted poultry.
Use a sturdy bread like French or hearty sandwich bread rather than light, fluffy bread to ensure it absorbs the liquids well and holds its shape. Drying the bread cubes in a low oven before assembling helps develop the ideal texture and prevents a mushy final product.
Choose dense bread, not very fluffy varieties, for better absorption and structure.Freshly dried bread cubes can be substituted with about 15 cups of store-bought dried bread cubes to simplify preparation.
Ingredients
- 2 lbs French bread cut into 3/4-inch cubes, or hearty sandwich bread
- 2 1/2 - 4 1/2 cups chicken broth low-sodium
- 3 large egg
- 1 tsp salt more or less to taste
- 1/2 tsp black pepper freshly ground
- 1 cup unsalted butter diced into 1 Tbsp pieces
- 2 cups chopped yellow onion
- 2 cups celery chopped
- 2 tsp garlic minced
- 1/3 cup parsley chopped, fresh
- 2 1/2 Tbsp sage or 2 1/2 tsp dried, chopped fresh
- 1 1/2 Tbsp thyme or 1 1/2 tsp dried, chopped fresh
- 1 Tbsp rosemary or 1 tsp dried, crushed, chopped fresh
- 1 tsp marjoram dried
Instructions
- Dry bread cubes: preheat oven to 250 degrees. Spread bread cubes out evenly onto two 18 by 13-inch rimmed baking sheets.
- Bake in preheated oven, tossing bread 3 times and rotating pans throughout baking, until bread cubes are almost fully dried through, about 45 - 60 minutes. Set aside to cool. Increase oven temperature to 375 degrees, move oven rack to center.
- Mix liquids: in a liquid measuring cup whisk together 2 1/2 cups chicken broth with eggs, salt and pepper until well blended. Set aside.
- Saute veggies until tender: melt butter in a 12-inch skillet over medium heat. Add celery and onion, saute until tender, about 10 - 12 minutes. Add garlic and saute 1 minute longer.
- Mix stuffing ingredients: Place dried bread cubes in an extra large mixing bowl. Add in parsley, sage, thyme, rosemary and marjoram. Pour in sautéed vegetable mixture and drizzle over chicken broth mixture then immediately toss.
- Moisten as needed: Slowly pour in more chicken broth while tossing until bread pieces are just barely soaked through.
- Bake: Pour mixture into a greased 13 by 9-inch baking dish. Spread into an even layer. Cover with foil and bake in 375 degree oven 30 minutes. Remove foil and continue to bake until cooked through, about 15 - 25 minutes longer. For a further browning on top you can broil just briefly (don't walk away!).
Notes
- Use dense bread to help the stuffing absorb liquids without becoming mushy.
- Bake the bread cubes thoroughly to dry them before mixing to achieve the right texture.
- You may substitute dried store-bought bread cubes if desired for convenience.
User Reviews
Overall Rating
5
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