A good stuffing starts with dry bread. Try this recipe for a successful holiday stuffing.
Prep Time: 15 Min
Cook Time: 1 Hr
Ready In: 1 Hr 15 Min
- 24-ounce loaf sliced whole-wheat bread
- 3 celery stalks
- 1 large onion
- 4 garlic cloves
- 1/2 cup butter
- 1/2 cup chopped parsley
- 1/4 cup chopped fresh sage or 1 tablespoon crumbled dried sage leaves
- 2 teaspoons dried thyme leaves
- 1 1/2 teaspoon poultry seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 to 1 1/2 cups chicken broth or bouillon
- Dry out the bread by spreading slices out on a baking sheet and leaving on the counter overnight or toasting in the oven at 350°F for 5-10 minutes.
- Meanwhile, chop the celery and onion. Mince the garlic.
- Melt the butter in a large frying pan over medium heat. Add the vegetables and garlic. Stir often until tender, about 7 minutes.
- Meanwhile, tear or cut bread, including crusts, into large cubes. You should have about 12 cups. Place in a very large bowl. Sprinkle with parsley, sage, thyme, poultry seasonings, salt and pepper. Stir to evenly distribute. Then stir in celery-onion mixture and just enough broth to moisten bread.
- Turn the mixture into a greased baking dish that will hold 8 cups. Loosely cover with foil. Bake for 15 minutes, then remove foil and continue to bake until crusty on top, from 20-30 minutes.