Traditional Stuffing

Use stale bread for best texture, as it absorbs liquid better without becoming mushy.

Change up the stuffing by adding fruits such as cranberries or apples for a sweet contrast.

Always taste and adjust the seasonings as needed before baking to make sure the flavors are balanced.

Try different types of bread, like cornbread or rye, for variety.

If you prefer a moister stuffing, add a bit more broth before baking.

For extra flavor, saute the onions and celery in bacon fat instead of butter.

Be cautious with salt; if using store-bought broth, check for sodium levels before adding additional salt.

What makes this traditional stuffing?

Traditional stuffing is a simple mixture typically made from bread cubes, vegetables such as onion and celery, herbs, and broth, used as a filling for poultry or served as a side dish, particularly during holidays like Thanksgiving. It's not fancy but it is delicious!

What kind of bread works best for stuffing?

Stale white bread works best, but other types like sourdough, baguette, or even whole wheat can be used, each providing a different texture and flavor.

Can I make this stuffing ahead of time?

You can prepare the stuffing a day in advance. Just assemble it without baking, cover it well, and refrigerate. Bake it when you're ready to serve.

Is it possible to use fresh bread instead of dry?

Fresh bread can be used, but it should be cubed and toasted lightly to help absorb the broth without becoming too soggy.

What if I don't have chicken broth?

If you don't have chicken broth, vegetable broth or even water can be used as alternatives. Just keep in mind the flavor will change slightly. You may need to add additional seasonings.

Is it okay to add other herbs or seasonings?

You can add other herbs like thyme, parsley, or even spices like garlic powder or cayenne for added flavor.

Can I add meat to the stuffing?

You can add cooked sausage, bacon, or even oysters for a heartier version.

How can I tell when the stuffing is finished baking?

The stuffing is done when it reaches a golden-brown color on top and is firm to the touch. You can also check that it's hot throughout by inserting a thermometer; it should reach 165 degrees F.

Can the stuffing be frozen?

Yes, stuffing can be frozen. Allow it to cool completely, then pack it into freezer-safe containers. It can be frozen for up to three months.

How do I reheat frozen stuffing?

To reheat frozen stuffing, thaw it overnight in the refrigerator, then cover it with foil and heat in a 350 degrees F oven until warmed through, about 25-30 minutes.

How should I store leftovers?

Leftover stuffing should be stored in an airtight container in the refrigerator. It can last for up to 3-4 days.

Saucepan: For melting the butter and cooking the celery and onions until soft. A medium-sized saucepan is ideal.

Measuring Cups and Spoons: For measuring the ingredients, including the celery, onions, black pepper, sage, and chicken broth.

Large Mixing Bowl: To combine the cubed bread with the sauteed vegetables and seasonings. Make sure it is large enough to hold the 12 cups of bread cubes.

9x13-inch Baking Dish: For baking the stuffing in the oven. It should be greased to prevent sticking.

Spatula or Wooden Spoon: For stirring the ingredients in the saucepan and for mixing the stuffing in the large bowl.

Herb-Roasted Chicken: Serve the stuffing alongside herb-roasted chicken for a classic meal. The savory flavors of the stuffing complement the tender, juicy chicken perfectly.

Turkey: Use the stuffing to fill an herby roast turkey. The flavors of the stuffing will infuse into the turkey, creating a blend that's traditional for holiday gatherings.

Cranberry Sauce: A side of cranberry sauce adds a tart contrast to the rich stuffing.

Gravy: Pouring rich giblet gravy over the stuffing enhances the already flavorful stuffing and adds moisture.

Mashed Potatoes: Serve with creamy easy mashed potatoes for a classic comfort food combination.

Green Bean Casserole: Side with a green bean casserole for added texture and creaminess.