Traditional Stuffing Recipe

This Traditional Stuffing is a savory, flavorful side dish made with cubes of bread, sautéed onions, celery, fresh herbs, and broth. Perfectly moist on the inside with a crispy golden top, this stuffing is a classic dish for Thanksgiving, Christmas, or any family gathering. It’s simple to make and pairs wonderfully with roasted turkey, chicken.

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Why You’ll Love This Traditional Stuffing Recipe

• Classic Comfort Food: This recipe delivers the familiar, comforting flavors of a traditional stuffing with simple, fresh ingredients.
• Perfect for Holidays: Whether it’s Thanksgiving or Christmas, this stuffing is a must-have side dish at any holiday meal.
• Easy to Make: With just a few ingredients and minimal prep, this stuffing comes together quickly and bakes to perfection.
• Customizable: You can add your favorite ingredients like sausage, apples, or cranberries for extra flavor.

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Key Ingredients for Traditional Stuffing

1. Bread

• Use day-old white bread, French bread, or sourdough for the base of the stuffing. The bread should be slightly stale, which helps it absorb the broth without getting too soggy.

2. Onion & Celery

• Sautéed onions and celery provide a flavorful, aromatic base for the stuffing. These vegetables add texture and depth to the dish.

3. Butter

• Butter adds richness and helps soften the bread while adding flavor. It also helps sauté the vegetables to perfection.

4. Fresh Herbs

• Fresh herbs like parsley, sage, rosemary, and thyme give the stuffing its classic savory flavor. You can use dried herbs if fresh aren’t available, but fresh herbs are ideal for the best flavor.

5. Chicken or Vegetable Broth

• The broth moistens the bread, turning it into a soft, flavorful stuffing. You can use chicken broth for a savory flavor or vegetable broth for a vegetarian version.

6. Eggs

• Eggs help bind the stuffing together, giving it structure and ensuring it holds its shape when served.

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How to Make Traditional Stuffing

This traditional stuffing recipe is simple to follow and results in a perfectly balanced, moist, and flavorful dish. Here’s how to make it:

Step 1: Prepare the Bread

• Preheat your oven to 350°F (175°C). Cut a loaf of day-old bread (about 10-12 cups) into 1-inch cubes. Spread the bread cubes in a single layer on a baking sheet and toast in the oven for 10-15 minutes until lightly golden and dry. Set aside to cool.

Step 2: Sauté 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 ribs of chopped celery. Sauté for 8-10 minutes until the vegetables are soft and fragrant. Add 2-3 minced garlic cloves and cook for another minute.

Step 3: Mix in the Herbs

• Stir in 1/4 cup chopped fresh parsley, 1 tablespoon chopped fresh sage, 1 tablespoon chopped fresh thyme, and 1 tablespoon chopped fresh rosemary (or 1 teaspoon each of dried herbs). Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Cook for another 1-2 minutes, then remove from heat.

Step 4: Combine the Bread and Vegetables

• In a large mixing bowl, combine the toasted bread cubes with the sautéed vegetables and herbs. Toss to mix evenly.

Step 5: Add the Broth and Eggs

• In a separate bowl, whisk together 2 large eggs and 2-3 cups of chicken or vegetable broth. Slowly pour the broth mixture over the bread and vegetables, tossing gently to combine. Add enough broth to moisten the bread without making it too soggy. The bread should be soft but still hold its shape.

Step 6: Bake the Stuffing

• Transfer the stuffing mixture to a greased 9×13-inch baking dish. Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and crispy.

Step 7: Serve

• Let the stuffing cool for a few minutes before serving. Garnish with extra fresh herbs if desired, and enjoy!

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Tips for Making the Best Traditional Stuffing

1. Use Day-Old Bread

• Slightly stale bread absorbs the broth better and helps prevent the stuffing from becoming too mushy. If your bread is fresh, you can toast it in the oven to dry it out.

2. Don’t Over-Soak the Bread

• Add broth gradually and only as much as needed to moisten the bread. The bread should be soft but not soggy. Too much broth can make the stuffing mushy.

3. Fresh Herbs for Best Flavor

• Fresh herbs give the stuffing a more vibrant flavor, but dried herbs can be used if fresh aren’t available. If using dried herbs, reduce the quantity to about 1 teaspoon per herb.

4. Add Extra Ingredients

• Feel free to add ingredients like sausage, apples, cranberries, or nuts for extra flavor and texture.

5. Bake Until Golden

• For a stuffing with a crispy top, bake uncovered for the last 15-20 minutes. This allows the top to brown and become slightly crunchy.

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Recipe Variations

1. Sausage Stuffing

• Add 1 pound of cooked sausage to the stuffing mixture for a heartier dish. The sausage adds savory richness and pairs well with the herbs.

2. Apple and Cranberry Stuffing

• Add 1 cup of diced apples and 1/2 cup of dried cranberries for a sweet and tart contrast to the savory bread and herbs.

3. Cornbread Stuffing

• Use cornbread instead of white bread for a Southern twist. The sweet, crumbly cornbread pairs beautifully with the savory vegetables and herbs.

4. Mushroom Stuffing

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

5. Gluten-Free Stuffing

• Use gluten-free bread to make this stuffing suitable for those with gluten sensitivities. The recipe works just as well with gluten-free bread.

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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. Assemble the stuffing, then cover and refrigerate it. Bake it just before serving.

2. How Do I Store Leftover Stuffing?

• Store leftover stuffing in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through.

3. Can I Freeze Stuffing?

• Yes! Stuffing freezes well. Let it cool completely, then freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator and reheat before serving.

4. What’s the Difference Between Stuffing and Dressing?

• Stuffing is traditionally cooked inside the turkey, while dressing is baked separately in a dish. This recipe is for dressing, but it can be used as stuffing if you prefer.

5. Can I Use Store-Bought Bread Cubes?

• Yes, you can use store-bought stuffing bread cubes for convenience. Just be mindful of the salt content in pre-seasoned cubes, as you may need to adjust the seasoning

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