stuffing recipe

Ingredients

• 1 loaf stale bread, cut into 1-inch cubes
• 1/2 cup (1 stick) unsalted butter
• 1 large onion, chopped
• 2 celery stalks, chopped
• 1 teaspoon dried sage
• 1/2 teaspoon dried thyme
• 1/4 teaspoon black pepper
• 4 cups chicken broth
• 1/2 cup chopped fresh parsley

Instructions

1. Preheat oven to 350°F (175°C).
2. In a large skillet, melt butter over medium heat. Add onion and celery and cook until softened, about 5-7 minutes.
3. Transfer the onion and celery mixture to a large bowl.
4. Add the cubed bread to the bowl and toss to coat with the butter and vegetables.
5. Stir in sage, thyme, and pepper.
6. Gradually pour in the chicken broth, stirring until the bread is moistened but not soggy. Don't add all the broth at once.
7. Cover the bowl tightly with plastic wrap or a lid and let stand for at least 30 minutes (or up to 2 hours) to allow the bread to absorb the broth.
8. Transfer the stuffing to a greased 9x13 inch baking dish.
9. Bake for 30-40 minutes, or until golden brown and heated through.

Notes

• Stale bread is essential for the best texture. If your bread isn't stale, you can dry it out by baking it at 200°F (93°C) for 30-60 minutes.
• For extra flavor, add sautéed mushrooms or sausage.
• To prevent the stuffing from drying out during baking, cover it loosely with foil for the last 15-20 minutes.
• Store leftover stuffing in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving.