Classic Bread Stuffing
Jump to RecipeIf you’re searching for the perfect side dish to elevate your holiday feast or family dinner, look no further than our Classic Bread Stuffing recipe. This traditional stuffing, made with hearty bread, aromatic herbs, and savory vegetables, is a staple on many tables during festive occasions. The combination of butter, onion, celery, and spices creates a flavor profile that beautifully complements roasted meats and adds a comforting touch to your meal. Whether you're preparing for Thanksgiving or simply want to enjoy a delicious homemade stuffing, this recipe is both easy to follow and incredibly satisfying. With just a handful of wholesome ingredients, you can create a dish that will have everyone asking for seconds. Get ready to impress your guests with this classic favorite that’s sure to become a cherished recipe in your kitchen!
Ingredients
bread (french or italian)
For the best texture, use stale or day-old bread to absorb the broth without becoming mushy. If you don't have French or Italian bread, you can substitute with sourdough or whole wheat bread for a different flavor profile. Consider toasting the bread cubes in the oven for a few minutes before adding them to the stuffing for extra crunch.
butter
Butter adds richness to the stuffing. If you're looking for a healthier option, you can substitute with olive oil or a plant-based butter. For a more complex flavor, try using herb-infused butter.
onion
Onions add sweetness and depth to the stuffing. You can substitute with shallots for a milder flavor or leeks for a more delicate taste. Sautéing the onions until they are caramelized can enhance their sweetness.
celery
Celery adds crunch and a fresh taste. If you're out of celery, you can substitute with chopped bell peppers for a different texture and flavor. Adding some fennel can also provide a nice anise flavor.
chicken or vegetable broth
Broth is crucial for flavor; homemade broth is best, but store-bought works fine. You can substitute with low-sodium broth to control the salt content. For a deeper flavor, consider using a combination of broth and white wine.
sage (dried)
Sage is a classic herb for stuffing. If you don't have dried sage, you can use fresh sage (about three times the amount) or substitute with poultry seasoning, which often contains sage.
thyme (dried)
Thyme complements the stuffing well. Fresh thyme can be used instead (use about three times the amount). If you're out of thyme, you can substitute with oregano or marjoram for a different herbal note.
salt
Salt enhances all flavors. Adjust the amount based on your broth's saltiness. If you're watching your sodium, use a salt substitute or simply reduce the quantity.
pepper
Freshly ground black pepper provides a warm heat. You can also experiment with white pepper for a milder flavor or use a pinch of cayenne for a bit of spice.
parsley (fresh, chopped)
Fresh parsley adds brightness and color. You can substitute with fresh chives or cilantro for a different herbaceous note. Adding the parsley at the end ensures it retains its vibrant color and flavor.
Cooking Steps
Step 1: Preheat the oven
Set your oven to 350°F (175°C). This temperature is perfect for baking the stuffing evenly and achieving a nice golden color.Step 2: Melt the butter
In a large skillet over medium heat, melt 1/2 cup of butter. This will add richness to your stuffing and help sauté the vegetables.Step 3: Sauté the vegetables
Add 1 chopped onion and 2 chopped celery stalks to the skillet. Cook, stirring occasionally, until softened, about 5 minutes. This step develops the flavors that will enhance your stuffing.Step 4: Combine the ingredients
In a large bowl, combine the cubed bread (from 1 loaf of French or Italian bread), the sautéed vegetables, 1 tsp dried sage, 1 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp pepper. Mix well.Step 5: Moisten the bread
Gradually pour in 2 cups of chicken or vegetable broth into the bread mixture. Stir until the bread is evenly moistened but not mushy. This is crucial for the texture of your stuffing.Step 6: Transfer to baking dish
Grease a baking dish and transfer the stuffing mixture into it, spreading it out evenly. Cover the dish with aluminum foil to keep the moisture in.Step 7: Bake the stuffing
Place the covered dish in the preheated oven and bake for 20 minutes. This allows the flavors to meld together.Step 8: Brown the topping
After 20 minutes, remove the foil and bake for an additional 10 minutes. This will give your stuffing a crispy, golden brown top.Step 9: Garnish and serve
Once baked, sprinkle with 1/4 cup of fresh chopped parsley for a burst of color and freshness before serving.
Frequently Asked Questions
What type of bread should I use for stuffing?
Use a sturdy bread like French or Italian. It holds up well when cubed and mixed with broth.
How do I cube the bread properly?
Cut the loaf into even slices, then stack a few slices and cut them into strips. Finally, cut across the strips to create cubes.
What can I do if my bread is stale?
Stale bread is perfect for stuffing! It absorbs the broth better. If it’s too hard, you can toast it lightly in the oven to dry it out further.
How can I tell when the vegetables are done cooking?
Cook the onions and celery until they are soft and translucent, about 5 minutes. This will enhance their flavor in the stuffing.
What’s the best way to mix the broth into the bread?
Pour the broth slowly into the bread mixture while gently mixing with your hands or a spoon. You want the bread to be moistened, but not swimming in liquid.
How do I make sure my stuffing is not too dry?
Add broth gradually until the bread is just moistened. You can always add more, but it’s hard to fix if it’s too soggy or dry.
Can I prepare the stuffing ahead of time?
Yes! You can assemble the stuffing in the baking dish, cover it, and refrigerate it for a day. Just add a bit of extra broth if it seems dry before baking.
What should I do if I don't have fresh parsley?
Dried parsley can be used instead of fresh. Use about 1 tablespoon of dried parsley, but add it in with the other dried herbs.
How do I know when the stuffing is done baking?
The stuffing is ready when it’s golden brown on top and heated through. You can check the center with a fork; it should feel firm and hot.
Is it safe to leave stuffing out at room temperature?
No, it’s best to store leftover stuffing in the refrigerator within two hours of cooking to prevent bacterial growth.
Additional Information
Dietary Considerations
This Classic Bread Stuffing can be made gluten-free by using gluten-free bread. For a vegan version, substitute the butter with olive oil or vegan butter and replace chicken broth with vegetable broth. Additionally, you can add nuts such as walnuts or pecans for extra crunch, or dried fruits like cranberries for sweetness, making it suitable for various dietary preferences.
Pairings
For a delightful meal, pair the Classic Bread Stuffing with roasted turkey or chicken, as the stuffing complements the savory flavors of the meat. Additionally, serve alongside green bean casserole or cranberry sauce to add a touch of brightness and acidity. For beverages, consider a crisp white wine like Sauvignon Blanc or a light-bodied red like Pinot Noir, which will enhance the herbs' flavors without overpowering the dish.
Serving Suggestions
Serve the stuffing warm, directly from the oven, for the best flavor and texture. You can place it in a beautiful serving dish to add a touch of elegance to your table. For a more rustic presentation, serve it in the baking dish. Consider garnishing with additional chopped fresh parsley or a sprinkle of toasted pine nuts for added texture. A side of gravy can also enhance the dish, providing moisture and richness.
Classic Bread Stuffing
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Description
A savory and fluffy stuffing made with fresh herbs, vegetables, and hearty bread, perfect for any holiday meal.
Ingredients
- bread (french or italian): 1 loaf, cubed
- butter: 1/2 cup
- onion: 1, chopped
- celery: 2 stalks, chopped
- chicken or vegetable broth: 2 cups
- sage (dried): 1 tsp
- thyme (dried): 1 tsp
- salt: 1/2 tsp
- pepper: 1/4 tsp
- parsley (fresh, chopped): 1/4 cup
Date Created:
11/15/2024