Description
Classic stuffing made with sautéed onions, celery, fresh herbs, and poultry seasoning mixed into bread cubes, moistened with chicken broth, and baked to a golden, crispy perfection. This comforting side dish is perfect for holiday meals or any occasion.
Ingredients
Scale
Vegetables and Seasonings
- 2 medium onions, diced (about 2.5 cups)
- 4 ribs celery, diced (about 2 cups)
- 1 tablespoon fresh herbs, chopped (such as sage, thyme, or rosemary)
- 1.5 teaspoons poultry seasoning
- 0.5 teaspoon salt
- Ground black pepper, to taste
Other Ingredients
- 3/4 cup butter (1.5 sticks)
- 12 cups dry bread cubes
- 2 cups chicken broth (or up to 2 cups more as needed)
Instructions
- Prep: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish to prevent sticking.
- Cook vegetables: In a large skillet over medium heat, melt the butter. Add diced onions, celery, fresh herbs, poultry seasoning, salt, and pepper. Sauté until vegetables are softened and fragrant, about 10 to 12 minutes.
- Combine with bread: Transfer the cooked vegetable and herb mixture into a large mixing bowl. Add the dry bread cubes and toss well to evenly combine the ingredients.
- Add chicken broth: Gradually pour in enough chicken broth to moisten the bread cubes evenly, stirring gently to avoid breaking the bread down too much. The bread should be moist but not soggy.
- Bake: Transfer the stuffing mixture to the prepared casserole dish. Cover with aluminum foil and bake in the preheated oven for 35 minutes. Then uncover and continue baking 10 to 15 minutes more until the top turns golden brown and crispy.
Notes
- Use stale or day-old bread cubes for best texture; fresh bread may become too mushy.
- You can add cooked sausage or mushrooms for additional flavor and texture.
- If you prefer a vegetarian version, substitute chicken broth with vegetable broth.
- Adjust the amount of broth to keep the stuffing moist but not overly wet.
- Fresh herbs can be varied based on preference, such as parsley or marjoram.
