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Stuffing

Stuffing
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A classic, easy-to-make stuffing recipe that combines stale bread, sautéed aromatics, fresh herbs, and buttery broth for a flavorful, comforting side dish perfect for holidays or everyday meals. This versatile recipe allows for numerous variations, from vegetarian to spicy, and is make-ahead friendly to save time on busy cooking days.

Ingredients

Scale

Base Ingredients

  • 6 cups stale bread cubes (day-old or toasted)
  • 1 large onion, chopped
  • 2 celery stalks, chopped
  • 4 tablespoons butter
  • 1/2 cup fresh parsley, chopped
  • 1 tablespoon fresh sage, chopped
  • 1 tablespoon fresh thyme, chopped
  • 2 cups broth or stock (chicken, vegetable, or other)
  • Salt, to taste
  • Black pepper, to taste

Optional Variations

  • 1/2 cup dried cranberries or cherries (for fruit & nut boost)
  • 1/2 cup toasted pecans (for fruit & nut boost)
  • 1–2 chopped jalapeños or 1/2 teaspoon cayenne pepper (for spicy stuffing)
  • 1 cup browned sausage pieces (for sausage stuffing)
  • Gluten-free bread cubes as substitute (for gluten-free version)

Instructions

  1. Prepare the Bread: Start with 6 cups of cubed stale bread that’s been dried out, either leftover or toasted in the oven. This ensures the bread absorbs flavors without becoming mushy.
  2. Sauté Aromatics: In a large skillet, melt 4 tablespoons of butter over medium heat. Add chopped onion and celery, cooking until softened and fragrant, about 5-7 minutes, to create a flavorful base.
  3. Mix Ingredients: In a large bowl, combine the sautéed onions and celery with the bread cubes and fresh herbs (parsley, sage, thyme). Slowly add 2 cups of broth, stirring gently so the bread soaks up the liquid but maintains some texture.
  4. Season to Perfection: Add salt and black pepper to taste, along with any additional spices or optional ingredients like dried fruit, nuts, jalapeños, or sausage. Taste the mixture and adjust seasoning as needed.
  5. Rest the Mixture: Let the stuffing mixture sit for 10 minutes to allow flavors to meld together and the bread to absorb the broth evenly.
  6. Bake or Stuff: Transfer the stuffing to a greased casserole dish and bake at 350°F (175°C) for 30-40 minutes until the top is crispy and golden. Alternatively, stuff it inside poultry before roasting, ensuring the internal temperature reaches 165°F (74°C) for safety.

Notes

  • Use just enough broth to moisten the bread; too much will make the stuffing soggy.
  • Fresh herbs provide a more vibrant flavor than dried—use fresh if possible.
  • Toast some bread cubes separately and fold them in at the end for extra crunch.
  • Allow the mixed stuffing to rest before baking to meld flavors.
  • Bake at a moderate temperature for even cooking and a crispy top layer.
  • Store leftover stuffing in an airtight container in the refrigerator for up to 3 days.
  • Freeze extra stuffing in a sealed container for up to 3 months; thaw overnight before reheating.
  • Reheat stuffing covered in the oven at 350°F (175°C), adding broth if needed to retain moisture.

Nutrition

Keywords: stuffing recipe, holiday stuffing, classic stuffing, easy stuffing, vegetarian stuffing, gluten-free stuffing, savory side dish

Find it online: https://tastebudtrek.com/stuffing/