Traditional Stuffing
Classic bread stuffing with celery, onions, and savory herbs, baked until golden brown and moist on the inside.
Ingredients
- 10 tablespoons unsalted butter divided, 140g
- 2 cups chopped yellow onion (about 1 large) 240g
- 2 cups chopped celery (about 4 ribs) 230g
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 10 cups dried bread cubes unseasoned, about 1 lb or 450g
- 2 teaspoons poultry seasoning
- 1 1/2 cups low-sodium chicken or turkey broth plus more if needed, 360ml
Instructions
- Preheat your oven to 400°F (200°C). Grease a 9x13-inch (23x33 cm) baking dish with 1 tablespoon of butter.
- Melt 8 tablespoons of butter in a large skillet or Dutch oven over medium heat. Add the chopped onion and celery. Cook, stirring occasionally, until they are soft, which takes about 8 minutes.
- Season the vegetables with the salt and pepper, then remove the skillet from the heat.
- In a very large bowl, combine the dried bread cubes and the poultry seasoning. Pour the cooked onion and celery mixture over the bread. Gently toss to combine.
- Drizzle 1 1/2 cups of broth over the bread mixture. Toss gently until the bread is evenly moistened but not soggy. If it seems very dry, add another 1/4 cup of broth.
- Spoon the stuffing mixture into the prepared baking dish and spread it into an even layer.
- Cut the remaining 1 tablespoon of butter into small pieces and dot them over the top of the stuffing. This helps it brown and stay moist.
- Cover the dish tightly with foil and bake for 25 minutes. Remove the foil and bake for another 10 to 15 minutes, until the top is golden brown and crisp.
- If you cook stuffing inside a turkey, ensure its internal temperature reaches 165°F (74°C) on a food thermometer before serving.
Notes
For the best texture, use bread that is very dry. You can buy pre-made dried bread cubes or dry your own by cutting bread into cubes and leaving it out overnight or baking it at a low temperature.
This recipe is for stuffing baked in a dish (also called dressing). If stuffing a bird, do so just before roasting, pack it loosely, and always check that the stuffing's center reaches a safe internal temperature.
Food Safety: For stuffing cooked inside poultry, a food thermometer must register 165°F (74°C). Remove all stuffing from the cavity into a separate dish before carving the bird.