Ingredients
Equipment
Method
- Prepare your bread cubes. Leave them out for 1-2 days to dry, or toast them in an oven at 250°F (120°C) for 45-60 minutes, stirring occasionally, until dry. This ensures a light and fluffy stuffing.
- Melt butter in a large skillet over medium heat. Add chopped onions and celery. Cook until softened and fragrant, about 5-7 minutes.
- Transfer the sautéed vegetables to a large bowl. Add the dry bread cubes, chopped fresh herbs (sage, thyme, parsley), salt, pepper, and poultry seasoning. Mix gently to combine.
- Gradually add chicken or vegetable broth, starting with 1/2 cup, mixing until the stuffing is moist but not soggy. Add more broth if needed, up to 1 cup.
- If stuffing the turkey, fill the cavity loosely just before roasting. For baked stuffing, transfer the mixture to a greased baking dish and spread evenly.
- Bake the stuffing in a dish at 350°F (175°C) until golden brown and heated through, about 30-40 minutes. If stuffed in the turkey, ensure the stuffing reaches an internal temperature of 165°F (74°C).
Notes
Avoid using fresh bread, as it can make the stuffing too wet. Do not over-moisten the stuffing; start with less liquid and add more as needed. Ensure your stuffing is well-seasoned and reaches an internal temperature of 165°F (74°C) for safety.