While there’s a time and place for more involved stuffings and dressings that call for sausage or bacon or walnuts or dried cranberries, there’s just as frequently a time for the classic, pulled back version that just focuses on the buttery, flavorful bread and sautéed veggies. It’s like the stovetop version we had growing up, but even better – though just as easy to make, so that’s a win! The thing that cuts time with the store-bought stuff is the dried, cubed bread, saving you the step of drying it out yourself…but taking the time to set the bread out so it has time to stale, then baking it to dry it out even further makes a huge difference.
Seriously. While you could make your bread cubes just as small, we like to make them nice and chunky, so we can sink our teeth into ‘em. And you want them as dry as possible so that they absorb the butter and chicken broth without getting mushy; no one wants mushy stuffing, so don’t skip this step! When you can add your own seasoning and cater things to you and your family’s tastes, you end up with a no-nonsense stuffing that’s got a ton of flavor and delivers every time. Make stuffing one less thing you have to worry about when you’re cooking for a crowd – this is our go-to!
Serves 6; 25 minutes
- 10 slices stale white bread, cubed
- 1/2 cup (1 stick) unsalted butter
- 1 yellow onion, diced
- 4 ribs celery, diced
- 1 tablespoon Italian seasoning
- 1 teaspoon garlic powder
- 2 1/2 cups turkey or chicken broth
- kosher salt and freshly ground pepper, to taste
- Preheat oven to 350º F.
- Heat butter in a large pan or skillet over medium-high heat and sauté onion and celery until softened and translucent. 8-10 minutes. Season with salt and pepper, Italian seasoning and garlic powder.
- Add turkey broth and cook for another 5 minutes, or until warmed through, then transfer to a large mixing bowl.
- Add stale bread cubes and fold until they’ve absorbed broth and veggies are evenly dispersed.
- If baking, transfer mixture to baking dish and place in oven.
- Bake for 35-40 minutes, or until top is golden brown and the whole thing is heated through.
- Otherwise, stuff turkey and bake accordingly. Enjoy!
Recipe adapted from Big Oven