The BEST Stuffing Recipe
User Reviews
4.7
The BEST Stuffing Recipe
Description
This stuffing recipe starts by gently cooking chopped celery and yellow onion in butter until soft and fragrant. Seasoning with salt and freshly ground pepper enhances the aromatic base. The cooked vegetables are mixed with dried bread cubes and poultry seasoning, then moistened with chicken broth until evenly coated but not soggy. Baking in a butter-coated casserole dish, with extra butter dots and a cover of foil, keeps the stuffing moist and allows it to cook evenly.
Baking uncovered for part of the time encourages the top to develop a golden, slightly crisp crust which contrasts the tender interior. This stuffing is well suited as a side dish, particularly at holiday dinners. It can also be used to stuff poultry cavities, with careful attention to loosely pack for even cooking.
You can prepare this stuffing a day ahead by assembling and refrigerating it until baking. Leftovers reheat well either in the oven or on the stovetop, with a splash of broth added to prevent drying out. The use of classic poultry seasoning and butter makes the recipe familiar and approachable.
Ingredients
- 11 tablespoons butter , divided (1 tablespoon for preparing the baking dish and 2 reserved for dotting on top)
- 2 cups celery , chopped (about 4-5 ribs)
- 2 cups yellow onion , chopped (1 large)
- ½ teaspoon kosher salt
- ½ teaspoon black pepper freshly ground
- 10 cups bread 1 pound package dried, dried, cubes
- 2 teaspoons poultry seasoning dried
- 1 ½ cups chicken broth , or use homemade turkey or chicken stock
Instructions
- Melt 8 tablespoons of the butter over medium heat in a large, high sided skillet or Dutch oven. Add the chopped onion and celery and cook, stirring occasionally, until soft, about 6-7 minutes. Season with the kosher salt and black pepper and remove from the heat.
- Add the dried bread cubes to a large mixing bowl with the sautéed onion and celery. Sprinkle with the dried poultry seasoning and drizzle with the chicken broth. Gently toss until the ingredients until mixed.
- To bake outside the bird, prepare a 9x13-inch baking dish with 1 tablespoon of the reserved butter and spoon the stuffing in the dish. Drizzle with an additional ¼ cup of chicken broth and dot with the remaining 2 tablespoons of butter to keep moist, cover with foil and bake at 400°F for 20-25 minutes. Remove the foil and bake for an additional 10-15 minutes or until golden brown.
- To bake inside the bird, spoon 3-5 cups of the stuffing into the bird's cavity, stuffing it loosely but not overfilling, then follow your bird's cooking directions. Be sure the internal temperature of the stuffing comes to 165°F on an instant read meat or food thermometer before serving.
Notes
- This stuffing can be made a day ahead, refrigerated, then baked with an extra 10 minutes added to the bake time.
- Reheat leftovers in a 350ºF oven or in a skillet on the stove, adding a little chicken broth to keep the stuffing moist.
- To bake inside a bird, stuff loosely and avoid overfilling to ensure even cooking and safety.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10cups
Amount Per Serving
Calories 261 kcal
% Daily Value*
| Calories | 261kcal | 13% |
| Carbohydrates | 32g | 11% |
| Protein | 7g | 14% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 27mg | 9% |
| Sodium | 643mg | 27% |
| Potassium | 229mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 416IU | 8% |
| Vitamin C | 6mg | 7% |
| Calcium | 102mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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