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–+ servings
Holiday Stuffing

Holiday Stuffing

Discover the heartwarming magic of Holiday Stuffing and learn how to create unforgettable recipes that bring family together during festive celebrations.
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Prep Time 20 minutes
Cook Time 50 minutes
Drying Time 12 hours
Total Time 12 hours 20 minutes
Servings: 8 servings
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 pound dried bread cubes (white or wheat)
  • 1 large onion, diced
  • 3 stalks celery, diced
  • 1/2 cup butter
  • 2 tablespoons fresh sage, chopped
  • 1 tablespoon fresh thyme, chopped
  • a handful fresh parsley, chopped
  • 3 cups chicken or turkey broth
  • to taste Salt
  • to taste Pepper

Equipment

  • Baking sheets
  • Large skillet
  • Large bowl
  • Buttered baking dish (9x13 pan)
  • Aluminum foil

Method
 

  1. Dry out the bread cubes overnight on baking sheets.
  2. Dice the onion and celery into small pieces.
  3. Melt the butter in a large skillet over medium heat.
  4. Add the diced vegetables to the skillet and cook until softened (about 10 minutes).
  5. Mix herbs into the cooked vegetables and let cook for another minute.
  6. Combine the dried bread cubes in a large bowl.
  7. Pour the vegetable and herb mixture over the bread.
  8. Gradually add broth while tossing until the bread is moist but not soggy.
  9. Transfer the mixture to a buttered baking dish.
  10. Dot the top with extra butter, if desired.
  11. Cover with foil and bake at 350°F for 30 minutes.
  12. Remove the foil and bake for an additional 15-20 minutes until golden brown.

Nutrition

Calories: 250kcalCarbohydrates: 30gProtein: 6gFat: 12gSaturated Fat: 7gCholesterol: 25mgSodium: 400mgPotassium: 200mgFiber: 2gSugar: 2gVitamin A: 300IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

Feel free to customize the recipe by adding ingredients like Italian sausage, diced apples, or dried cranberries for different flavors. Leftover stuffing can be reheated in the oven or even transformed into stuffing cakes by pan-frying. It can also be frozen for up to three months for later use—just ensure it's tightly wrapped.
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