Classic homemade stuffing perfect for the holidays. Tons of flavor from onions, celery, seasoning and breadcrumbs with broth.
- 2 small yellow onions diced
- 4 stalks celery diced
- ½ c. butter
- 1 ½ tsp poultry seasoning
- ½ tsp sage
- 12 c. dried bread cubes
- 1 tsp sea salt
- ½ tsp ground black pepper
- 1 Tbsp fresh parsley
- 2 c. chicken broth
- 2 Tbsp butter topping
Preheat oven to 350 degrees F. Spray a 9 x 13 inch baking dish with non-stick spray and set aside.
In a large skillet melt ½ c. butter. Add onion, celery, poultry seasoning and sage to skillet. Cover over medium-low heat until tender, about 10-12 minutes.
Place bread cubes in a large mixing bowl. Add onion mixture, salt, pepper, and parsley to bread cubes. Stir to combine.
Pour broth over the top of bread mixture and gently toss.
Place mixture in prepared baking dish. Dot with the 2 Tbsp of butter. Cover with aluminum foil. Place in preheated oven.
Bake for 35 minutes. Remove from oven, uncover and bake an additional 10 minutes or until golden brown and set in the middle.
- Be sure your bread cubes are dried and not too soft. Dried bread cubes will absorb the chicken stock better without turning your stuffing soggy, which can happen if your bread is too soft.
- You can buy dried bread cubes at the store or if you can't find them, buy a loaf of bread, leave it out for a few days and then cut it into cubes. Or, you can cut loaf of fresh bread into cubes and toast them in the oven at 300 degrees F for about 10 minutes before you make the stuffing.
- If you dry the bread cubes out in the oven you will not need as much broth.
- If you use seasoned dried bread cubes you may want to cut back on the added
- I've seen some recipes that don't have you pre-cook the vegetables, which I don't recommend. First, cooking the celery and onion in butter infuses the butter with so much flavor which adds flavor to your stuffing! Also, if you skip precooking the veggies they may not cook all the way through in the oven giving your stuffing a crunchy texture.
- For food safety reasons, I don't recommend making the stuffing ahead and baking it later. You can cook the vegetables ahead of time and refrigerate them up to a day in advance of making your stuffing.
Calories: 248.39kcal | Carbohydrates: 30.23g | Protein: 6.41g | Fat: 11.64g | Saturated Fat: 6.54g | Cholesterol: 25.35mg | Sodium: 723.65mg | Potassium: 194.69mg | Fiber: 2.93g | Sugar: 4.45g | Vitamin A: 389.2IU | Vitamin C: 5.07mg | Calcium: 93.94mg | Iron: 2.22mg