Classic Stuffing
Yield: 8 servings
Calories: 269kcal
A classic stuffing recipe for your Thanksgiving feast. Herb-infused bread cubes pair nicely with a big plate of turkey and vegetables.
Ingredients
- 1 pound (454 g) french loaf, or sourdough loaf
- ¼ cup (60 g) unsalted butter, or olive oil
- 1 cup (143 g) diced red onion, or yellow onion, ¼" dice
- 1 cup (135 g) diced celery, ¼" dice
- 1 tablespoon (10 g) minced garlic
- 2 teaspoons (2 g) chopped sage
- 2 teaspoons (2 g) chopped rosemary
- 2 teaspoons chopped thyme
- 1 ½ teaspoon (9 g) kosher salt
- ½ teaspoon black pepper
- 2 tablespoons (2 g) chopped parsley
- 1 teaspoon garlic powder
- 3 large eggs
- 3 cups (720 ml) unsalted chicken stock, or broth
Special Equipment
Instructions
- Toast Bread - Set the oven rack to the lower and upper-middle position. Preheat to 350ºF (177ºC). Slice the bread into ¾-inch cubes and then spread in a single layer on two large sheet pans. There should be about 16 cups of cubes.Toast the cubes in the oven until the edges are dry and crisp, about 10 minutes, gently stirring after 5 minutes. Allow it to cool completely on the sheet pan while cooking the aromatics. The bread will completely dry out.
- Saute Aromatics - Heat a large 12-inch skillet over medium heat. Melt the butter in the pan, add onions and celery, and saute until tender, 5 to 6 minutes. Add garlic, and saute until fragrant, 30 seconds. Add sage, rosemary, thyme, salt, and pepper, stir and cook for 30 seconds.
- Combine Bread & Aromatics - Transfer 12 cups of the toasted bread to a large bowl. There will be extra bread to use as desired. Transfer the sauteed aromatics to the bowl. Add parsley and garlic powder and gently stir to combine.
- Soak Bread - In a medium bowl, whisk together eggs and chicken stock. Pour the liquid evenly over the bread, and gently stir to combine. Allow soaking for 5 minutes.
- Bake Stuffing - Set the oven rack to the middle position. Grease a 9x13-inch baking dish with vegetable oil, softened butter, or cooking spray. Evenly spread the stuffing mixture into the dish.Cover with foil and bake for 20 minutes. Uncover and bake until the internal temperature reaches at least 144ºF (62ºC) and the surface is slightly dry, about 15 to 20 minutes. Serve warm.
Notes
- Recipe Yield: 8 cups
- Serving Size: 1 cup
- Substituting store-bought bread: Use 12 cups of dried bread cubes instead of fresh bread loaf.
- Using dried herbs: Use half the amount of the fresh herbs (sage, thyme, and rosemary), a total of 1 tablespoon dried. Poultry seasonings can also be used; add 1 tablespoon.
- Make-ahead: Cut and dry bread up to 5 days before using, and store in an airtight container. Combine all of the stuffing ingredients, cover, refrigerate, and bake within 1 day. Bake covered for 30 minutes, then remove and bake until the internal temperature reaches at least 144ºF (62ºC) and the surface is dry.
- Reheating: Cool the baked stuffing, cover, and refrigerate. Warm individual portions on high power in the microwave in 30-second intervals until warm. Alternatively, heat in a 300ºF (149ºC) oven until warmed through.
- Make it DAIRY-FREE: Substitute olive oil for butter.
- Make it GLUTEN-FREE: Use gluten-free bread.
- Make it VEGETARIAN: Use unsalted vegetable stock or broth instead of chicken.
Nutrition
Calories: 269kcal | Carbohydrates: 36g | Protein: 11g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 85mg | Sodium: 793mg | Potassium: 247mg | Fiber: 2g | Sugar: 3g | Vitamin A: 419IU | Vitamin C: 4mg | Calcium: 54mg | Iron: 3mg
Recipe Link