This is a simple, traditional stuffing made with white bread, celery, onions, and sage. It is a staple recipe on many holiday tables. You can also use it to stuff a turkey (will stuff up to a 15 pound bird).
4 ounces butter or margarine
1/2 cup thinly sliced celery
1/3 cup finely chopped onions
12 cups cubed dry bread
1/2 teaspoon black pepper
1 teaspoon dried sage
1 1/2 cup chicken broth
Preheat oven to 375 degrees F. Grease a 9x13-inch baking dish.
Heat the butter in a saucepan over medium heat. Add the celery and onions and cook, stirring, until the onion is soft.
Add the bread, black pepper, and sage to a large mixing bowl. Add in the cooked veggies along with the margarine from the saucepan.
Slowly add in the broth, tossing the ingredients until evenly mixed and thoroughly moist.
Place the stuffing in the prepared baking dish and bake at 375 degrees F until cooked through and lightly browned, about 30 minutes.
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.
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!
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.
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.
Fresh bread can be used, but it should be cubed and toasted lightly to help absorb the broth without becoming too soggy.
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.
You can add other herbs like thyme, parsley, or even spices like garlic powder or cayenne for added flavor.
You can add cooked sausage, bacon, or even oysters for a heartier version.
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.
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.
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.
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.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
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reviews & comments
November 18, 2024
Just made this as a test run for Thanksgiving. It's perfect! I wanted a basic, traditional stuffing like I grew up with. This is my first solo hosting Thanksgiving and I'm doing all the recipes I loved growing up.