Serve these delicious stuffing recipes with your Christmas dinner. We have traditional sausage meat varieties with fruit and nuts, as well as vegetarian and vegan options.
This Simple Stuffing Recipe is good for any dinner! Dry bread cubes are mixed with celery, onions, and butter, then filled with broth and baked till warm and golden.
WHAT MAKES AN Amazing STUFFING?
Well. That, I think, is a matter of personal taste. It’s not too soggy or too crunchy for me. I’d want it to be a little soft on top, with some great toasted sides.
When I eat good stuffing, it’s like Simon and Garfunkel are singing “Parsley, Sage, Rosemary, and Thyme” in the living room, but not on Alexa on my dinner plate.
“Oh, this tastes like Christmas,” I thought when I eat the best stuffing. “What horrible plant am I chewing into?” isn’t the question. “Does this seem like a window cleaner?”
How to Cook Turkey Stuffing
In a Christmas or Holiday dinner, the stuffing recipe is one of the most significant foods. Serve it with green bean casserole, mashed sweet potatoes, turkey, and (of course) turkey gravy, as well as pumpkin pie for dessert.
Carrots, raisins, and dried cranberries are all used in certain stuffing recipes. While these are all good additions, nothing beats our tried-and-true stuffing recipe!
The best spice mix for this turkey stuffing recipe is Poultry Seasoning (which is occasionally sold out before Christmas)! If you’ve never used poultry seasoning before, it’s a savory mixture of spices like sage, thyme, and rosemary that gives soups, stews, and casseroles a delicious taste boost. You may also add your own spices (or make Homemade Poultry Seasoning), although I think sage is the most popular.
Before mixing together, mix the ingredients for homemade stuffing in a clear glass dish.
The Best Way To Make Stuffing?
The key to making a good traditional stuffing from home is to make sure the bread is completely dry before adding the broth. If you buy your bread a few days ahead of time, slice it or cut it into cubes and dry it in a bowl on your counter for a few days. Any kind of bread will suffice; however, I love a mixture of brown and white bread.
In a hurry, I love to bake new bread cubes at 300°F for approximately 10 minutes to dry them out (be careful not to brown/toast them)! You won’t need as much broth if you dry new bread in the oven.
I like to make Crock Pot Stuffing or cook my stuffing in a casserole dish (which clearly makes it dressing). Carefully cooking the turkey and stuffing ensures that they get the proper temperature without overcooking.
Stuffing may be properly prepared and kept in a casserole dish in the refrigerator. If you’re stuffing a turkey, make sure it’s at room temperature or chilled before putting it in the oven.
If you’re going to fill your turkey, make sure it’s absolutely cool first. you don’t, the chicken will spend too much time at an unhealthy cooking temperature. Because the drippings from the bird enter the stuffing, the center of the stuffing must be heated to 165°F when stuffing a turkey.
HOW TO FREEZE STUFFING
Is it safe to freeze stuffing? Yes! Stuffing can be kept in the refrigerator for up to three months. To reheat, sprinkle with chicken stock to keep it from drying out and bake for 20 minutes at 350°F or until heated.
- 1 pound bread cut into 1-inch cubes
- ¾ cup unsalted butter
- 2 cups chopped yellow onion
- 1½ cups chopped celery
- ¼ cup chopped Italian parsley
- 1 tbsp minced fresh sage
- 1 tbsp minced fresh rosemary
- 1 tbsp minced fresh thyme
- 1½ tsp kosher salt
- ground pepper to taste
- 2 large eggs
- 2 cups chicken broth with less sodium
- Put the bread cubes in a big dish and allow them to dry out on the table for 1-2 days. Every now and then, stir the bread cubes.
- You can bake your bread if you don't have time to let it dry naturally. Toast bread cubes in a single layer on baking pans at 250 degrees for 45-60 minutes, stir to combine. Put bread cubes in a large mixing bowl.
- Preheat the oven to 350°F (175° C) and spray a 9×13 baking sheet with nonstick spray.
- Heat the butter in a pan and add the onion and celery. Cook until the veggies are softened. Pour the mixture into the bread basin. Mix the parsley, sage, rosemary, thyme, salt, and pepper in a large mixing bowl. Mix all ingredients in a bowl.
- Whisk the eggs together in a medium mixing dish. In a separate bowl, whisk together the chicken broth and the additional ingredients. Mix after pouring the liquid over the bread bits. Place the baking dish in the oven when it has been warmed. Cook for 35 minutes wrapped in foil. Remove the foil and continue baking for another 10-15 minutes, or until golden brown on top and cooked through in the center.
Nutrition Value: Serving Size: 1/2 Cup Calories 250 | Calories from Fat 135 | Fat 15g | Saturated Fat 9g | Carbohydrate 20g | Fiber 1g | Protein 10g | Calcium: 61mg | Cholesterol 35mg | Sodium 540mg | Potassium 100mg | Vitamin A 10% | Vitamin C 0%
The nutritional information is for a single serving and is simply a close estimate. The nutritional information for any recipe on this site is not guaranteed to be accurate.