Description
A comforting and flavorful stuffing recipe perfect for holiday feasts or family dinners.
Ingredients
Scale
- 1 loaf (about 12-16 ounces) of day-old bread (white, whole wheat, or sourdough)
- 1/2 cup unsalted butter (or ghee, or vegetable oil)
- 1 cup diced onions
- 1 cup diced celery
- 2–3 cloves of garlic, minced
- 1 tablespoon poultry seasoning (or a mix of sage, thyme, and rosemary)
- Salt and black pepper to taste
- 3 to 4 cups low-sodium chicken or vegetable broth
- 1/2 cup chopped fresh parsley
- Optional add-ins: diced mushrooms, dried cranberries, walnuts, or nuts of choice
Instructions
- Preheat your oven to 350°F (175°C).
- Cut the bread into bite-sized cubes and spread them on a baking sheet. Toast for 10-15 minutes until golden and slightly dried out.
- Melt the butter in a large skillet over medium heat. Add the diced onions and celery; sauté for 5-7 minutes.
- Stir in the minced garlic halfway through to avoid burning.
- Sprinkle in the poultry seasoning, salt, and pepper, mixing well.
- Combine the toasted bread cubes with the sautéed vegetables in a large mixing bowl. Pour the broth gradually, mixing until evenly moistened.
- Fold in the fresh parsley and any optional add-ins.
- Transfer the mixture to a greased baking dish, cover with foil, and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes until golden.
Notes
For gluten-free, use gluten-free bread; for vegan, substitute butter with olive oil and use vegetable broth.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 300
- Sugar: 3g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 30mg