How To Make Bread Stuffing
Would you like to know how to make bread stuffing like your grandmother used to make? This traditional bread stuffing recipe blends sage, celery, onions and chicken broth to create a delicious filling for a holiday bird or to serve as a side dish to go with turkey, chicken or a simple Sunday night dinner. Bread stuffing has long been a favorite traditional accompaniment for a Thanksgiving or Christmas turkey.
To make bread stuffing, you will need:
- 3 medium celery ribs with leaves, chopped
- 1 large onion, chopped
- 2 tablespoon finely-chopped parsley
- 2 teaspoon pepper
- 1 teaspoon poultry seasoning or 1 teaspoon each of sage and thyme
- 1/2 teaspoon salt
- A 15 ounce bag of seasoned stuffing bread cubes
- 8 tablespoons butter
- 1 can or 3 cups chicken broth, bouillon or turkey stock
- To make bread stuffing, first melt the butter in a heavy skillet on medium-high heat. Add the celery, onion and four tablespoons of butter. Cook until the celery and onions are soft. Reserve the remaining four tablespoons of butter for topping.
- Heat the stock in a saucepan over medium heat. In a large bowl, mix breadcrumbs and poultry seasoning.
- Add the cooked celery and onions and stock one cup at a time, and mix until moist. If the bread stuffing is too dry, add a little water to moisten. If the stuffing will go in a bird, it is okay if it is a little dry because it will absorb the juices from the turkey during cooking.
- If the bread stuffing will be used in a turkey, remove the turkey from the oven and fill the cavity with stuffing a little at a time. Tie the legs together and return it to the oven to finish cooking. Serve the bread stuffing inside the bird or transfer it to a serving dish.
- If the bread stuffing will be used in a casserole dish, place the stuffing into a buttered baking dish. Spoon the remaining butter over the stuffing and bake uncovered for about 30 to 45 minutes until golden brown. For a softer dressing, cover with aluminum foil and remove for the last ten minutes of cooking time. Remove from the oven and let cool about fifteen minutes before serving.
- Consider some simple add-ins to make your own traditional stuffing. Add chopped apple, chestnuts, pecans or almonds, or orange sections and cranberries, to make a slightly sweet dressing. For a spicy stuffing, add chopped Andouille sausage and Cajun seasonings. Eight cups of toasted cubed bread can be substituted for the bag of breadcrumbs.