Classic Bread Stuffing With Onions, Celery, and Herbs
"Rick Rodgers"
- Ready In:
- 1hr 45mins
- Ingredients:
- 10
- Yields:
-
10 cups
ingredients
- 8 tablespoons unsalted butter
- 2 medium onions, chopped
- 3 celery ribs, chopped
- 1⁄2 cup chopped celery leaves (from inner celery ribs)
- 1 lb firm white bread, cut into 1/2-inch cubes and dried overnight (or in the oven)
- 1⁄4 cup chopped fresh parsley
- 2 teaspoons poultry seasoning
- 1 1⁄2 teaspoons salt
- 1⁄2 teaspoon fresh ground black pepper
- 1 1⁄2 - 2 cups turkey broth or 1 1/2-2 cups chicken broth, as needed
directions
- In a big skillet, melt the butter over medium heat; add in onions, celery, and celery leaves.
- Cook, stirring often, until the onions are golden, about 8 minutes.
- Scrape the vegetable mixture into a big bowl; mix in the bread cubes, parsley, poultry seasoning, salt, and pepper.
- Gradually stir in about 1 ½ cups of broth, until the stuffing is evenly moistened but not soggy.
- Transfer stuffing to a lightly buttered casserole dish; drizzle with ½ cup broth, cover, and bake in a preheated 350° oven for 30-45 minutes (if you like crusty stuffing, remove foil the last 15 minutes of baking).
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Reviews
-
This is the same recipe my Mom used when I was young. I loved her stuffing. I can't wait to make this on Thanksgiving. -
This is a simple, classic sort of bread stuffing, but it still has lots of flavor. Since I was using fresh bread, I dried my bread cubes in the oven on low heat for about 20 minutes, stirring a couple of times. The stuffing came out perfect; the bread was moist, but not soggy, with the tops and sides being nicely toasted. Thanks for the great recipe! -
This is very close to the recipe I use ... I add an egg or two and less broth for a firmer consistency. Try adding crumbled browned sausage for extra taste.
