Classic Stuffing
What would a holiday meal be without stuffing? This recipe gets back to the basics and is the stuffing I put on my Thanksgiving table every year. Add your own twist with dried cranberries, diced apples or pecans and make this a vegetarian side by using vegetable stock in lieu of the chicken stock.
prep time
15 minutes
cook time
1 hour / 0 mins
Ingredients
1 1/2 cups chopped yellow onion
1 cup chopped celery
3/4 cup salted butter
8 cups stale, fresh unseasoned breadcrumbs/ bread cubes
1 tablespoon salt
1/2 teaspoon pepper
2 tsp poultry seasoning
1 cup + more, as needed chicken or vegetable broth
1 cup chopped celery
3/4 cup salted butter
8 cups stale, fresh unseasoned breadcrumbs/ bread cubes
1 tablespoon salt
1/2 teaspoon pepper
2 tsp poultry seasoning
1 cup + more, as needed chicken or vegetable broth
Directions
In small pan, sauté onion and celery in butter over medium heat until tender. Remove from heat and set aside.
In large bowl, combine breadcrumbs and seasonings with vegetable mixture. Moisten with broth. If the stuffing seems too dry, mix in more broth. You want it to be pretty moist- it will dry out more in the oven.
Use this stuffing to stuff your turkey, or place in a greased 9x13-inch casserole dish and bake (covered) at 375 degrees F. for 40 minutes- then remove cover and bake for an additional 10 minutes.
In large bowl, combine breadcrumbs and seasonings with vegetable mixture. Moisten with broth. If the stuffing seems too dry, mix in more broth. You want it to be pretty moist- it will dry out more in the oven.
Use this stuffing to stuff your turkey, or place in a greased 9x13-inch casserole dish and bake (covered) at 375 degrees F. for 40 minutes- then remove cover and bake for an additional 10 minutes.
Looking for inspiration? Try these recipes:
Our Favorite French Onion Soup
Easier Chicken Cacciatore
Grilled Pork Skewers with Red Onion and Mint
