Ingredients
Scale
- 13-15 cups dry bread cubes (approximately 2 1-pound loaves of bread, preferably a dense bread like French bread to absorb more juices)
- 1 1/2 cups unsalted butter
- 1 cup chopped celery
- 1 cup diced yellow onion
- 2 1/4 teaspoons salt
- 1 teaspoon ground black pepper
- 1 1/2 tablespoons poultry seasoning
- 1 1/2 cups low-sodium chicken stock
- 2 large eggs
Instructions
- Preheat the Oven: Start by preheating your oven to 350ºF (175ºC). Prepare your baking dish by spraying a 2-quart casserole dish or a 9×13″ baking dish with cooking spray to prevent sticking. This will make cleanup much easier later!
- Sauté the Vegetables: In a large skillet, melt the unsalted butter over medium-high heat. Add the chopped onion and celery and sauté them for 10-12 minutes. The vegetables should soften and become tender, while the butter takes on the aromatic flavor of the sautéed onions and celery. This step creates the flavorful base of your stuffing and fills your kitchen with the unmistakable scent of Thanksgiving.
- Mix the Bread Cubes and Butter: While the onions and celery are cooking, place the dry bread cubes in a large mixing bowl. A mix of stale bread or French bread works best as it soaks up the flavors without becoming too soggy. Once your onion-celery-butter mixture is ready, pour it over the bread cubes. Gently toss everything together, ensuring that the bread is thoroughly coated with the buttery vegetable mixture.
- Add the Seasonings and Stock: To the bread mixture, add the salt, pepper, and poultry seasoning. These seasonings are the heart and soul of the stuffing, giving it that warm, herby flavor we all know and love. After adding the dry ingredients, pour in the chicken stock, ensuring that the bread cubes absorb the liquid. Lastly, crack the two eggs into the mixture, which will bind the stuffing together and give it a cohesive texture.
- Bake the Stuffing: Spread the stuffing mixture evenly in the prepared baking dish, pressing it gently to compact it. Bake the stuffing in the preheated oven for 30-35 minutes, or until the top turns golden brown and slightly crispy. This baking process allows the flavors to meld together and the stuffing to achieve a perfect texture—crunchy on top, soft and flavorful on the inside.
- Serve and Garnish: Once the stuffing is done, remove it from the oven and let it rest for a few minutes before serving. For an extra burst of color and flavor, garnish the stuffing with fresh parsley or other herbs like rosemary. The herbs not only add a vibrant touch but also elevate the dish’s aroma, making it even more irresistible.
Notes
- Bread Type: While this recipe calls for French bread, you can easily swap it out for other types of bread. A crusty sourdough or even a hearty whole wheat bread can add unique flavors and textures to the stuffing. If you prefer a more neutral flavor, white bread or a soft sandwich loaf will work as well. Stale bread works best, as it absorbs the flavors of the butter and stock more effectively.
- Herbs and Seasonings: While poultry seasoning is the classic choice for this stuffing, feel free to get creative with your herb selection. Fresh thyme, sage, or rosemary can be added for a more aromatic and earthy profile. If you like your stuffing with a little heat, adding a pinch of red pepper flakes or cayenne pepper can spice things up.
- Vegetable Additions: For extra flavor and texture, you can add other vegetables like carrots or bell peppers. Mushrooms or garlic can also be sautéed with the onion and celery for an added depth of flavor.
- Meat Variations: If you like meat in your stuffing, consider adding cooked sausage or bacon bits to the mixture. Ground turkey or chicken can also add a hearty touch to the dish.
- Prep Time: 20 minutes
- Cook Time: 30 minutes