Easy Stuffing Recipe
November 3, 2023 • 0 comments
- Prep Time:
- Cook Time:
- Servings: 12
Ingredients
- 2 small onions diced
- 4 ribs celery diced
- ⅔ cup butter
- 1 ½ teaspoons poultry seasoning or ½ teaspoon ground sage
- 12 cups dry bread cubes
- 2 to 4 cups chicken broth see notes
- 2 tablespoons fresh parsley
- 1 tablespoon fresh herbs sage, thyme, and/or rosemary
Directions
- Preheat the oven to 350°F.
- In a large skillet, melt the butter over medium heat. Add the onion, celery and poultry seasoning (and rosemary if using). Reduce the temperature to medium low and cook until tender, about 10-12 minutes. Cool slightly.
- In a large bowl, combine the bread cubes, onion mixture, parsley and fresh herbs.
- Pour 1 cup of broth overtop and toss the cubes. Add the remaining broth, a little bit at a time until cubes are moist (but not soggy) and gently toss. You may not need all of the broth. Season with salt and pepper to taste.
- Place the bread mixture in a serving dish, dot with additional butter if desired and cover.
- Bake 35 minutes, uncover and bake an additional 10 minutes.
Notes
Herbs: Use a total of 1 tablespoon of fresh herbs. If using rosemary in the herbs, cook it along with the onions/celery.
Bread: On average, you will need 13-16 slices of bread (can vary a bit by the type of bread) to make 12 cups. The bread should be measured after drying as you will lose about 20% volume once dried. If using purchased dried bread cubes, measure 12 cups of cubes.
Drying Bread: Cut the bread into cubes and dry it on the counter for 2 to 3 days. Alternatively, place the bread in a single layer on a baking sheet and bake it at 300°F for 10 minutes or until dry. Cool before using.
*Broth: Add the broth a little bit at a time. If drying bread cubes at home, you may need closer to 2 to 3 cups depending on the type of bread. If using purchased dried cubes, you may need closer to 3 to 4 cups of broth. Add a little bit and let it rest for a few minutes, then add a little bit more as needed.
To Stuff Turkey: Stuffing must be cooled completely in the refrigerator for at least 45 minutes. Stuff the turkey just before cooking, do not stuff the turkey ahead of time.
To Make Ahead: Prepare as directed without baking. Cover tightly and refrigerate for up to 48 hours. To bake, remove from the fridge at least 30 minutes before baking. Prepare as directed (you may need to add a few minutes of extra baking time if it’s still cold from the fridge).
Recipe from: spendwithpennies.com
