Stuffing

Stuffing Recipe I got this recipe several years ago from my sister, Rachael, and I’ve made it every year since.  

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

Stuffing Recipe

Cut
1 loaf bread
into small cubes (about 1 centimeter cubed)

Stuffing Recipe

Set the cubes aside and allow to dry while you do the next steps.

Stuffing Recipe

Sauté
½ cup celery diced
1 medium onion diced
in
1 tablespoon butter

Stuffing Recipe

Melt the rest of the
1 ½ cups butter
Combine with the following
1 ½ teaspoons dry sage
1 teaspoon salt
1 cup chicken broth

Stuffing Recipe

Gently drizzle the broth mixture and vegetables over the cubes of bread.

Stuffing Recipe

Carefully stir.

Stuffing Recipe

Put in greased 9 x 9 inch pan.

Stuffing Recipe

Cover with foil.
At this point it can be refrigerated for a day or two or put into the oven. Bake at 350 for 25 minutes.
Remove foil and bake for another 15 minutes to make the top a little crispy.

Stuffing RecipeStuffing Recipe

Free Printable Recipe for Stuffing

Stuffing
Incredibly delicious and savory
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Prep Time
30 min
Cook Time
30 min
Prep Time
30 min
Cook Time
30 min
Ingredients
  1. 1 loaf bread
  2. ½ cup celery diced
  3. 1 medium onion diced
  4. 1 ½ cups butter
  5. 1 ½ teaspoons dry sage
  6. 1 teaspoon salt
  7. 1 cup chicken broth
Instructions
  1. Cube up the bread into 1 centimeter cubes.
  2. Dice the celery and onion and sauté in one tablespoon of butter.
  3. When the vegetables are tender, Melt the rest of the butter, and stir in the sage, salt, and chicken broth.
  4. Gently drizzle the broth mixture and vegetables over the cubes of bread, and carefully stir.
  5. Put in greased 9x9 pan, and cover with foil.
  6. Bake at 350 for 25 minutes. Remove foil and bake for another 15 minutes to make the top a little crispy.
Notes
  1. 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.
Adapted from Rachael Willardson
Adapted from Rachael Willardson
White Apron Blog http://whiteapronblog.com/