Homemade Stuffing Recipe
Homemade Stuffing has dried bread cubes tossed with celery, onions, fresh herbs and broth, then baked until it's moist and fluffy, and crispy on the outside.
Servings: 8 servings
Ingredients
- 3/4 cup Diced onion
- 3 Celery stalks diced (1/2-3/4 cup)
- 2 Garlic cloves minced
- 2/3 cup Butter
- ¼ teaspoon Black pepper
- ½ teaspoon Salt
- 12 cups Stale bread cubes 1-inch cubes from 1 large loaf french bread
- 3-4 cups Chicken broth
- 1 Egg beaten
- ¼ cup Fresh parsley minced
- 3 teaspoons Fresh thyme leaves minced
- 3 teaspoons Fresh sage minced
Instructions
- Arrange the bread cubes on a cookie sheet and let them sit out on the counter overnight to dehydrate them.
- Preheat oven to 350 degrees F.
- Add bread cubes to a large bowl and set aside.
- Melt butter in a large skillet over medium heat and saute onions and celery until soft and translucent; about 5-6 minutes. Stir in garlic and cook for an additional minute.
- Add vegetables and fresh herbs to the bowl with the bread and stir.
- Whisk egg together with chicken broth, then pour over bread until it’s moist but not soggy. You may not need all of the broth. Season with salt and pepper.
- Pour bread mixture into a 13x9-inch buttered baking dish. Cover with foil and bake for 40 minutes. Uncover and bake for an additional 15-20 minutes. Watch closely once uncovered so the top doesn’t burn.
Notes
- Day-old bread works best. For quick drying, bake cubes at 300°F for 10 minutes.
- Use low-sodium broth to control saltiness.
- Add broth gradually until bread is moist but not soupy. No liquid should pool at the bottom.
- Fresh herbs can be replaced with 1-2 teaspoons of dried poultry seasoning (use half the amount for dried).
- Add garlic in the last minute of cooking to prevent burning.
- Internal temperature should reach 165°F when done.
- Tent with foil if the top browns too quickly during the final 15-20 minutes.
- Stuffing can be assembled up to 2 days ahead. Cover and refrigerate, then let sit at room temperature for 30 minutes before baking.
- Storage: Leftovers last 3-4 days in the fridge. It also freezes well for up to 3-4 months. Reheat at 350°F for 15-20 minutes, adding a splash of broth to prevent drying.
- Don't stuff the bird. Baking in a casserole dish ensures the stuffing reaches a safe temperature without overcooking the turkey.
Nutrition
Calories: 297kcal | Carbohydrates: 30g | Protein: 7g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 61mg | Sodium: 860mg | Potassium: 181mg | Fiber: 2g | Sugar: 2g | Vitamin A: 703IU | Vitamin C: 11mg | Calcium: 49mg | Iron: 2mg
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