This recipe creates a flavorful and comforting classic bread stuffing, often referred to as dressing when cooked outside of a bird. It’s a savory mixture of bread, vegetables, herbs, and seasonings, typically bound with eggs and broth, then baked until golden brown. This is a versatile side dish perfect for holidays or any hearty meal.
Ingredients:
- 1 loaf (about 1 pound) day-old bread (white, sourdough, or a mix), cubed
- 1/2 cup (1 stick) unsalted butter
- 1 cup chopped yellow onion
- 1 cup chopped celery
- 2 cloves garlic, minced (optional)
- 1 tablespoon chopped fresh sage
- 1 tablespoon chopped fresh thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
- 2 large eggs, lightly beaten
- 1 1/2 – 2 cups chicken or vegetable broth
Optional Additions:
- 1/2 cup crumbled cooked sausage or bacon
- 1/2 cup chopped dried cranberries or raisins
- 1/2 cup chopped pecans or walnuts
- 1 cup chopped mushrooms
Instructions:
- Prepare the Bread: Spread the cubed bread in a single layer on a baking sheet and let it air dry overnight, or bake it in a 250°F (120°C) oven for about 20-30 minutes, tossing occasionally, until lightly dried but not browned. This helps the stuffing absorb the liquid without becoming soggy.
- Sauté Vegetables: Melt the butter in a large skillet over medium heat. Add the chopped onion and celery and cook until softened, about 5-7 minutes. Stir in the minced garlic (if using) and cook for another minute until fragrant.
- Add Herbs and Seasonings: Stir in the fresh sage, fresh thyme, dried rosemary, salt, and pepper. Cook for another minute to release the flavors.
- Combine Ingredients: In a large bowl, combine the dried bread cubes and the sautéed vegetable mixture. Toss well to distribute the vegetables and herbs throughout the bread.
- Add Optional Ingredients: If using, stir in the crumbled sausage or bacon, dried cranberries or raisins, nuts, or mushrooms.
- Whisk Eggs and Broth: In a separate bowl, whisk together the lightly beaten eggs and 1 1/2 cups of the chicken or vegetable broth.
- Moisten the Bread Mixture: Gradually pour the egg and broth mixture over the bread mixture, tossing gently until the bread is evenly moistened but not soaked. Add more broth if needed until the stuffing reaches your desired consistency (it should be moist but not swimming in liquid).
- Transfer to Baking Dish: Transfer the stuffing mixture to a greased 9×13 inch baking dish (or similar size).
- Bake: Preheat oven to 375°F (190°C). Bake the stuffing uncovered for 30-40 minutes, or until golden brown on top and heated through. If you prefer a softer top, you can cover the dish with foil for the first 20 minutes and then uncover for the remaining time.
- Serve: Let the stuffing stand for a few minutes before serving.
Tips and Notes:
- Bread Choice: The type of bread you use will affect the texture and flavor of the stuffing. Heartier breads like sourdough or French bread hold up well.
- Drying the Bread: Don’t skip the step of drying the bread; it’s crucial for the right texture.
- Moisture Level: Adjust the amount of broth to your preference. Some like a drier stuffing, while others prefer it more moist.
- Flavor Variations: Feel free to experiment with different herbs and spices, such as marjoram, savory, or poultry seasoning.
- Make Ahead: You can prepare the stuffing a day in advance up to the point of baking. Cover and refrigerate. Add about 15-20 minutes to the baking time if starting from cold.
- Cooking in a Bird: If stuffing a whole chicken or turkey, do not stuff it until just before roasting for food safety reasons. The stuffing will absorb more moisture and flavor when cooked inside the bird. Ensure the stuffing reaches an internal temperature of 165°F (74°C).
Enjoy this classic and comforting bread stuffing!