Here’s a classic stuffing (dressing) recipe—savory, aromatic, and perfect as a side for poultry or as a standalone dish.
🍞 Classic Herb Stuffing
Ingredients (serves 6–8)
- 8 cups cubed bread (day-old or lightly toasted)
- 1/2 cup butter (1 stick)
- 1 medium onion, finely chopped
- 2–3 celery stalks, diced
- 2–3 cloves garlic, minced
- 1 tsp dried sage
- 1 tsp dried thyme
- 1/2 tsp dried rosemary (optional)
- Salt and pepper, to taste
- 1–2 cups chicken or vegetable broth
- 1 egg, beaten (optional, for binding)
- Optional extras: chopped apples, dried cranberries, cooked sausage, or nuts
Instructions
1. Prep bread
- Cut bread into cubes and toast lightly if it’s very soft.
- Place in a large mixing bowl.
2. Sauté vegetables
- Melt butter in a pan over medium heat.
- Add onion, celery, and garlic; cook 5–7 minutes until softened.
- Stir in herbs, salt, and pepper.
3. Combine
- Pour sautéed vegetables over bread cubes.
- Add optional extras like apples or cranberries.
- Slowly add broth until mixture is moist but not soggy.
- Mix in beaten egg if using (helps bind stuffing).
4. Cook
Oven method (most common):
- Preheat oven to 180°C (350°F).
- Transfer stuffing to a greased baking dish.
- Cover with foil and bake 25 minutes, then uncover and bake another 15 minutes until golden on top.
Inside poultry (turkey or chicken):
- Loosely fill cavity with stuffing before roasting (ensure internal temp reaches 165°F/75°C for safety).
🔥 Tips & Variations
- Herb swaps: Fresh sage, thyme, or rosemary work beautifully
- Cheesy twist: Add grated Parmesan or cheddar
- Nutty crunch: Toss in toasted pecans or walnuts
- Moisture control: Add broth gradually; too much makes it soggy, too little makes it dry
If you want, I can give you a quick 30-minute stovetop stuffing that’s just as flavorful without baking.
Do you want me to do that?
