This savory, herb-infused stuffing is perfect for a holiday gathering. Baked outside the turkey, it keeps the stuffing’s texture perfectly balanced with a crispy top and tender interior, all while allowing your turkey to cook more evenly. Using fresh ingredients and a simple, classic technique, this stuffing is an easy and delicious addition to your meal.
Did You Know?
Baking stuffing separately ensures even cooking, gives you a deliciously crisp top layer, and avoids concerns about undercooking. It’s also easier to manage flavor and texture when you bake the stuffing on its own. A blend of fresh herbs, buttery vegetables, and dried bread cubes brings out classic flavors, with the option to add just a hint of sage.
Yield: Serves 8-10 people
Ingredients:
10-12 cups cubed bread, dried overnight or toasted (see instructions)
1/2 cup unsalted butter
1 large onion, finely chopped
3 celery stalks, finely chopped
2 cloves garlic, minced
1/4 cup fresh parsley, chopped
1 tablespoon fresh thyme, chopped
1/2 tablespoon fresh rosemary, chopped
1/4 teaspoon ground sage (optional, for a mild flavor)
1/2 teaspoon salt or to taste
1/2 teaspoon ground black pepper
2-3 cups chicken or turkey broth as needed
For the bread: Use a loaf of crusty bread like sourdough, rustic white, or whole grain, which absorbs flavors well and gives the stuffing a hearty texture. If using store-bought stuffing bread, check for simple ingredients without preservatives or flavoring agents. You’ll need about 10-12 cups of dried bread cubes, which equals one large loaf.
Instructions:
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Prepare the Bread: Cut the bread into 1-inch cubes with a serrated knife for even pieces. Spread the cubes onto a baking sheet lined with parchment paper. To dry the bread, leave it out overnight or toast it in a 300°F oven for 20-30 minutes, checking to ensure the cubes are dry but not browned. Dry bread is key to avoiding mushy stuffing by allowing it to absorb broth and seasonings evenly.
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Preheat Oven: Set your oven to 350°F (175°C).
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Cook the Vegetables: In a large skillet, melt the butter over medium heat. Add the onion and celery, cooking until softened and fragrant, about 8-10 minutes. Add garlic and cook for another minute.
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Season with Herbs and Spices: Stir in the parsley, thyme, rosemary, salt, black pepper, and sage if desired. Let the herbs and seasonings cook together for 1 minute to blend the flavors, then remove from heat.
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Combine with Bread: In a large mixing bowl, toss the dried bread cubes with the cooked vegetable and herb mixture. Gradually add the broth, about 1/2 cup at a time, stirring gently until the bread is moist but not soggy. You may not need all of the broth; aim for a lightly springy texture.
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Bake: Transfer the stuffing to a buttered baking dish. Cover with foil and bake for 30 minutes. Remove the foil and bake an additional 15-20 minutes until the top is golden and slightly crisp.
Personal Tip
To achieve the best texture, choose a high-quality crusty bread. Drying it overnight or lightly toasting helps it absorb flavors while maintaining a firm texture that doesn’t turn mushy.
Nutritional Information (Per Serving):
Calories: 180, Protein: 4g, Carbohydrates: 28g, Fiber: 3g, Net Carbohydrates: 25g, Fat: 7g, Saturated Fat: 4g, Cholesterol: 15mg, Sodium: 360mg
Kitchen Tips, Great Ideas, How to Save Money:
- Thawing Time for Turkey: Allow 24 hours of refrigerator thawing per 4-5 pounds of turkey if preparing a turkey alongside the stuffing.
- Buying Pre-Cubed Bread: If using store-bought stuffing bread, look for simple ingredients without preservatives.
- Butter Substitute: Use olive oil instead of butter for a dairy-free option.
- Low-Sodium Broth: Choose low-sodium broth to control salt levels.
- Bread Variety: Crusty white or sourdough bread offers a balanced texture, while brioche adds a softer, richer feel.
- Extra Herbs: Try marjoram or chives for a unique flavor.
- Crispy Top Layer: Baking uncovered for the last 15-20 minutes creates a golden crust.
- Storing Leftovers: Keep stuffing in the fridge for up to 3 days or freeze for up to 1 month.
- Bulk Bread Cubing: Prep extra bread cubes to freeze for future recipes.
- Serve with Turkey Gravy: Pairing the stuffing with gravy complements the flavors perfectly.
Let’s Learn About Different Types of Bread for Stuffing
Different types of bread provide unique textures and flavors in stuffing. Crusty white bread and sourdough offer a sturdy texture that absorbs flavors well. Whole grain bread brings heartiness and depth, while brioche adds a touch of sweetness and a softer feel. Drying the bread beforehand ensures it will soak up the broth and seasonings without becoming overly soft. Choosing the right bread helps create a flavorful, satisfying stuffing that everyone will enjoy!
This savory, herb-infused stuffing is a wonderful addition to any meal, blending buttery richness with aromatic herbs for a classic, comforting dish. Enjoy the balance of textures and flavors with your holiday turkey!