Simple Stuffing Recipe

This is an excellent recipe for a classic, delicious stuffing! It covers all the essential elements for a perfect side dish. Here’s a slightly reorganized version with some additional tips and variations to help you make it your own.

A timeless recipe that’s perfect for holidays or a comforting family dinner.

Ingredients

• 8 cups bread, toasted and cut into 1-inch cubes
• 1 cup celery, finely chopped
• 1 cup yellow onion, finely chopped
• 1 stick (8 tablespoons or 1/2 cup) butter
• 2–3 cups chicken or turkey broth, warmed
• 1 teaspoon poultry seasoning
• 1/3 teaspoon dried sage
• 1 tablespoon fresh parsley, chopped (or 1 teaspoon dried)
• Salt and freshly ground black pepper to taste

Instructions

1. Prepare the Bread: If your bread isn’t already stale, spread the cubes on a baking sheet and bake at 300∘F (150∘C) for 15-20 minutes until dry and lightly toasted. Let cool.
2. Sauté Vegetables: In a large skillet, melt the butter over medium heat. Add the chopped celery and onion and sauté for 5-7 minutes until they have softened and become translucent.
3. Combine Ingredients: In a very large bowl, combine the toasted bread cubes, the sautéed vegetables (including all the butter from the pan), poultry seasoning, sage, parsley, salt, and pepper. Toss gently to mix.
4. Moisten the Stuffing: Gradually pour 2 cups of the warm broth over the bread mixture, tossing gently until everything is evenly moistened but not saturated. If it still seems too dry, add more broth, a little at a time.
5. Bake: Transfer the mixture to a greased 9×13 inch casserole dish.
   • Bake covered with foil at 350∘F (175∘C) for 35 minutes.
   • Remove the foil and bake for an additional 10-15 minutes, until the top is golden brown and crisp.

Tips for Perfect Stuffing

• The Best Bread: Sturdy, day-old bread is ideal as it absorbs the broth without turning to mush. Sourdough, challah, brioche, or a good-quality white sandwich bread are all excellent choices.
• Don’t Overmix: When adding the broth, toss the ingredients gently. Overmixing can break down the bread and result in a dense, pasty stuffing.
• Fresh Herbs: Using fresh herbs will give your stuffing a brighter, more vibrant flavor. If using fresh, a good rule is to use three times the amount of dried herbs (e.g., 1 tablespoon of fresh sage instead of 1 teaspoon of dried).

Popular Variations & Add-Ins

Mix and match any of the following to create your own signature stuffing. Add them to the bread cube mixture before moistening with broth.

• Sausage: For a richer, savory flavor, brown 1 lb ( 450g) of breakfast sausage or Italian sausage. Crumble it and add it to the stuffing.
• Fruits: For a touch of sweetness, mix in 1 cup of diced apple, dried cranberries, or chopped dried apricots.
• Nuts: For a pleasant crunch and nutty flavor, add 1/2 to 1 cup of toasted pecans or chopped walnuts.
• Mushrooms: Sauté 8 oz ( 225g) of sliced cremini or shiitake mushrooms along with the onions and celery.
• Oysters: For a classic coastal variation, coarsely chop 1 cup of shucked raw oysters and stir them into the mixture.

Make-Ahead and Storage

• To Make Ahead: You can complete steps 1-3 up to a day in advance. Store the sautéed vegetables in the fridge and the dry bread mixture in an airtight container at room temperature. When ready to cook, combine them, add the warm broth, and bake as directed.
• To Store Leftovers: Allow the stuffing to cool completely, then cover it tightly or transfer it to an airtight container. Refrigerate for up to 4 days.
• To Reheat: To keep it moist, add a splash of broth before reheating. Cover with foil and bake at 350∘F (175∘C) for about 20 minutes, or until heated through.

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