Description
This classic holiday stuffing recipe features a flavorful blend of sautéed celery and onion, fresh herbs, and optional dried cranberries for a touch of sweetness. Baked to a golden perfection, it’s an irresistible side dish perfect for festive gatherings.
Ingredients
Scale
Base Ingredients
- 1 loaf of bread, cubed
- 1 cup of celery, chopped
- 1 cup of onion, chopped
- 1/2 cup of butter
- 2 cups of chicken broth
Seasonings
- 1 teaspoon of dried sage
- 1 teaspoon of thyme
- 1/2 teaspoon of salt
- 1/2 teaspoon of pepper
Optional
- 1/2 cup of dried cranberries
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the stuffing.
- Sauté Vegetables: Melt the butter in a large skillet over medium heat. Add the chopped celery and onion, cooking until they are soft and fragrant, which enhances the flavor base.
- Combine Ingredients: In a large bowl, mix the bread cubes with the sautéed celery and onions. Add dried sage, thyme, salt, and pepper to evenly season the mixture.
- Add Broth: Pour the chicken broth over the bread and vegetable mixture. Stir well to moisten all the bread cubes thoroughly, creating a cohesive stuffing base.
- Add Cranberries: If desired, fold in the dried cranberries to add a subtle sweetness and a pop of color to the stuffing.
- Prepare Baking Dish: Transfer the stuffing mixture into a greased baking dish, spreading it out evenly to ensure uniform baking.
- Bake: Place the baking dish in the preheated oven and bake for 30-40 minutes. The stuffing should turn golden brown on top and be heated through.
Notes
- Allow the bread cubes to dry out slightly before use for better texture; stale bread works well.
- For a vegetarian version, substitute chicken broth with vegetable broth.
- Adjust the herbs according to taste; fresh herbs can be used but quantities may vary.
- Cover the stuffing with foil if it browns too quickly during baking to prevent burning.
- Make the stuffing a day ahead and refrigerate overnight to enhance flavors.
