Traditional Stuffing Recipe

This Traditional Stuffing Recipe is a classic holiday side dish made with simple ingredients like bread, onions, celery, butter, and flavorful herbs. Whether you’re serving it for Thanksgiving, Christmas, or a Sunday roast, this stuffing is the perfect complement to turkey, chicken, or any main dish. With a mix of soft and crispy bread cubes, combined with aromatic herbs, this stuffing is rich, savory, and bursting with flavor.

Made with everyday pantry ingredients, this easy-to-make stuffing will be a hit at your holiday table!

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Why You’ll Love This Traditional Stuffing Recipe

• Classic Flavor: Simple, timeless ingredients come together to create the perfect stuffing, just like grandma used to make.
• Customizable: You can easily add sausage, cranberries, or nuts to personalize it to your liking.
• Perfect for Holidays: This stuffing is the ultimate Thanksgiving or Christmas side dish.
• Easy to Make: With just a few ingredients and steps, you can have this stuffing ready in no time.

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Key Ingredients for Traditional Stuffing

1. Bread

• Day-old bread is best for stuffing. You can use white bread, French bread, sourdough, or a combination of your favorites. The bread should be slightly stale to absorb the broth and hold its shape during baking.

2. Butter

• Butter adds richness and flavor, helping to sauté the vegetables and coat the bread cubes.

3. Onion & Celery

• Classic aromatics, onion and celery, form the base of the stuffing. They add flavor and a bit of texture to the dish.

4. Broth

• Chicken or vegetable broth is used to moisten the bread and add flavor. Use low-sodium broth to control the saltiness.

5. Herbs

• Fresh or dried sage, thyme, and parsley give the stuffing its signature flavor. You can also add rosemary for an extra herbaceous note.

6. Eggs

• Eggs help bind the stuffing together and give it a slightly firm texture.

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How to Make Traditional Stuffing

This traditional stuffing recipe is easy to follow and results in a savory, comforting dish that’s perfect for the holidays. Here’s how to make it:

Step 1: Preheat the Oven

• Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or casserole dish with butter.

Step 2: Toast the Bread Cubes

• Cut 1 loaf of day-old bread (about 12-14 cups of cubes) into 1-inch cubes. Spread the bread cubes out on a baking sheet and bake in the oven for 10-15 minutes, or until they’re dry and slightly toasted. Set aside.

Step 3: Cook the Vegetables

• In a large skillet, melt 1/2 cup (1 stick) of butter over medium heat. Add 1 large chopped onion and 3-4 chopped celery stalks. Cook for 5-7 minutes until the vegetables are softened and fragrant.

Step 4: Add the Herbs

• Stir in 2 teaspoons of dried sage, 1 teaspoon of dried thyme, and 1/4 cup of fresh chopped parsley (or 1 tablespoon dried parsley). Cook for an additional 1-2 minutes until the herbs are fragrant.

Step 5: Mix the Bread and Vegetables

• In a large mixing bowl, combine the toasted bread cubes and the sautéed vegetables. Toss until the bread is evenly coated with the butter and vegetables.

Step 6: Add Broth and Eggs

• In a separate bowl, whisk together 2 cups of chicken or vegetable broth and 2 large eggs. Pour the broth mixture over the bread and vegetables, stirring gently to combine. The bread should be moist but not soggy.

Step 7: Bake the Stuffing

• Transfer the stuffing mixture to the prepared baking dish. Cover with foil and bake for 30 minutes. After 30 minutes, remove the foil and bake for an additional 15-20 minutes, or until the top is golden and crispy.

Step 8: Serve

• Let the stuffing cool for 5-10 minutes before serving. Garnish with fresh parsley if desired. Enjoy!

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Tips for Making the Best Traditional Stuffing

1. Use Stale Bread

• Day-old or slightly stale bread is best for stuffing because it absorbs the broth without becoming too mushy. If your bread is fresh, you can dry it out in the oven.

2. Don’t Over-Saturate

• Add enough broth to moisten the bread, but avoid making it too soggy. The bread should hold its shape while still being soft and flavorful.

3. Customize with Add-Ins

• Feel free to customize the stuffing by adding cooked sausage, dried cranberries, pecans, or apples for extra flavor and texture.

4. Bake Covered and Uncovered

• Covering the stuffing while baking ensures it stays moist, while uncovering it during the last 15-20 minutes gives it a crispy top.

5. Use Fresh Herbs

• Fresh herbs like parsley and thyme add more vibrant flavor, but you can use dried herbs if that’s what you have on hand.

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Recipe Variations

1. Sausage Stuffing

• Add 1 pound of cooked sausage to the stuffing mixture for a heartier, more flavorful dish.

2. Cranberry Walnut Stuffing

• Fold in 1/2 cup of dried cranberries and 1/2 cup of chopped walnuts for a sweet and nutty twist.

3. Apple & Sage Stuffing

• Add 1 peeled and diced apple to the sautéed vegetables for a subtle sweetness that pairs perfectly with sage.

4. Mushroom Stuffing

• Sauté 1 cup of sliced mushrooms with the onions and celery for an earthy, savory variation.

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FAQs: Traditional Stuffing

1. Can I Make Stuffing Ahead of Time?

• Yes! You can prepare the stuffing up to a day in advance and store it in the refrigerator. When ready to bake, add a bit of extra broth and bake as directed.

2. What’s the Best Bread for Stuffing?

• You can use white bread, sourdough, French bread, or even cornbread for stuffing. A combination of bread types works well for added flavor.

3. Can I Freeze Stuffing?

• Yes, you can freeze stuffing. Prepare the stuffing as directed, but do not bake it. Store it in an airtight container and freeze for up to 3 months. Thaw in the refrigerator and bake when ready.

4. How Do I Reheat Stuffing?

• Reheat stuffing in the oven at 350°F for 15-20 minutes, covered with foil to prevent drying out. Add a splash of broth if it seems too dry.

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