This is the easy and traditional stuffing recipe everyone has come to love as a Thanksgiving side dish. It's a tried and true classic recipe that uses ingredients you probably have in your kitchen right now!
12
Prep Time 10 minutesminutes
Cook Time 45 minutesminutes
Total Time 55 minutesminutes
Ingredients
½cuponionschopped
1cupcelery chopped
8tablespoon1 stick butter
3loaves breadcubed or torn
3-4cupschicken broth
1 ½teaspoonpoultry seasoning
Instructions
Cube bread that is several days old into bite size pieces. I like to set it out on a sheet pan the night before to help it dry out. Place cubed bread in the biggest bowl you have. Seriously, a big one! Add the poultry seasoning to the bread. Set aside.
Heat a medium skillet over medium high heat. Add butter and melt. Add chopped onions and celery and cook, stirring occasionally until vegetables are tender, about 6 minutes. Set aside to cool slightly.
Pour butter and vegetable mixture over the bread cubes and gently stir to combine.
Pour half the chicken broth over the bread mixture, gently stirring to incorporate. Add more broth as you need it until the bread is just moistened but not drenched. We're going for a light wetness here, not soaked.
Transfer to a greased baking dish or large oval slow cooker.
Bake at 350 degrees for 30-45 minutes or until cooked through and set. If making in the slow cooker bake on low for 6-7 hours.
2 stalks of celery is about 1 cup
You can use any kind of bread you like or a mixture of several types. I'll buy bread on clearance and stow it in the freezer for stuffing, or keep the bread ends/heels because I can't for the life of me get the kids to eat them!
Poultry seasoning is a mix of dried herbs. If you don't have a jar of poultry seasoning (or don't want to buy one because we use it twice a year) you can use 1 teaspoon dried sage and ½ teaspoon dried thyme or marjoram.
Notes
2 stalks of celery is about 1 cup
You can use any kind of bread you like or a mixture of several types. I'll buy bread on clearance and stow it in the freezer for stuffing, or keep the bread ends/heels because I can't for the life of me get the kids to eat them!
Poultry seasoning is a mix of dried herbs. If you don't have a jar of poultry seasoning (or don't want to buy one because we use it twice a year) you can use 1 teaspoon dried sage and ½ teaspoon dried thyme or marjoram.