Simple is Best Stuffing Recipe
Ingredients
Bread
- Use day-old bread for the best results. A combination of white and wheat bread or sourdough is ideal. Tear or cut it into cubes and dry it thoroughly. Drying the bread ensures it absorbs broth without turning soggy.
Aromatics
- Celery and Onions: These staples add depth and flavor. Sauté them in butter until tender to enhance their natural sweetness.
Seasoning
- Poultry Seasoning: A blend of sage thyme, and rosemary creates the classic Thanksgiving flavor. Substitute with ground sage if needed.
- Fresh Herbs: Parsley sage, rosemary, and thyme work beautifully. Use fresh if possible for a vibrant taste.
Broth
- Chicken or turkey broth adds moisture. Adjust the amount based on your bread's dryness. Start with 2 cups and add more as needed.
Optional Additions
- Add shredded carrots raisins, dried cranberries, or cooked sausage for extra flavor and texture.
Preparing the Bread (Drying Bread)
- Counter Method: Tear bread into cubes and leave it out for 2-3 days to dry.
- Oven Method: Spread cubes on a baking sheet and bake at 300°F for 10 minutes. Cool before using.
Instructions
Prepare the Aromatics
- Melt 2/3 cup butter in a skillet over medium heat.
- Add diced onions and celery. Sauté until tender (about 10-12 minutes). Stir in poultry seasoning and cook for another minute.
Combine Ingredients
- In a large bowl, mix dried bread cubes with the sautéed onion mixture. Add chopped parsley and fresh herbs.
- Pour 1 cup of broth over the bread mixture and gently toss. Continue adding broth a little at a time until the bread is moist but not soggy. Season with salt and pepper.
Assemble and Bake
- Transfer the mixture to a greased 13x9-inch baking dish. Dot with butter if desired.
- Cover with foil and bake at 350°F for 35 minutes. Uncover and bake for an additional 10 minutes until the top is golden and crisp.