I never put this inside my turkey. I bake it (or even warm it in the crock pot to free up the oven.) It turns out best in the oven, but no matter how you heat it, everyone will love it!
Use a high quality, dense, bread. Don’t use the store bought breads that are mostly air. They will literally disintegrate into a paste in this recipe. I even tried bakery french bread, and it didn’t work very well. I get the best results with homemade bread or Great Harvest bread. You can use wheat or white or a combination of the two.
Here we go.
Easy Step-By-Step Directions for Stuffing
Free Printable Recipe for Stuffing
- 1 loaf bread
- ½ cup celery diced
- 1 medium onion diced
- 1 ½ cups butter
- 1 ½ teaspoons dry sage
- 1 teaspoon salt
- 1 cup chicken broth
- Cube up the bread into 1 centimeter cubes.
- Dice the celery and onion and sauté in one tablespoon of butter.
- When the vegetables are tender, Melt the rest of the butter, and stir in the sage, salt, and chicken broth.
- Gently drizzle the broth mixture and vegetables over the cubes of bread, and carefully stir.
- Put in greased 9x9 pan, and cover with foil.
- Bake at 350 for 25 minutes. Remove foil and bake for another 15 minutes to make the top a little crispy.
- Use a dense, hearty bread for this recipe. Homemade bread works great, but I also use Great Harvest bread. Cheap, airy breads will disintegrate and turn into a paste.