Stuffing is such a personal choice and defines so many Thanksgiving tables. I find tradition dictates this holiday side dish more than any other – everyone likes it their way.
My Mom always made a classic stuffing that was simple. That’s the way I like it – with plenty of gravy! It will always be on my table, but I am up for adding a second version too – it’s a feast right?
My Recipe for Simple Stuffing
- 12 cups cubed bread
- 1 cup butter
- 3/4 cup finely chopped yellow onion
- 1 1/2 cups finely chopped celery
- 2 teaspoons salt
- 1 teaspoon pepper
- no-salt-added chicken broth
- In a large, heavy skillet over medium heat melt the butter, and sauté onion and celery until soft, stir occasionally.
- Add salt and pepper and let the mixture cook on low heat for 4 minutes.
- Put the bread cubes to a large bowl.
- Slowly add celery and onion mixture to the bread cubes, tossing the cubes as you go to coat them thoroughly.
- To moisten the stuffing, add just enough chicken broth to moisten dry crumbs.
- Keep warm until you are ready to serve.
I have also used this one…
Classic Herb Stuffing
Makes 18 (3/4-cup) servings.
Prep Time: 15 minutes
Cook Time: 40 minutes
- 1 cup (2 sticks) butter
- 2 cups chopped celery
- 1 cup chopped onion
- 2 teaspoons McCormick® Thyme Leaves
- 1 1/2 teaspoons McCormick® Poultry Seasoning
- 1 teaspoon seasoned salt
- 1/2 teaspoon McCormick® Black Pepper, Ground
- 12 cups dry unseasoned bread cubes
- 4 cups chicken broth
1. Preheat oven to 375°F. Melt butter in large skillet on medium heat. Add celery and onion; cook and stir 5 minutes. Stir in thyme, poultry seasoning, seasoned salt and pepper.
2. Place bread cubes in large bowl. Add celery mixture and broth; toss gently until well mixed. Spoon into lightly greased 13×9-inch baking dish.
3. Bake 35 minutes or until heated through and lightly browned.
I want to try these..
Paula Deen’s Southern Cornbread Stuffing>
Michael Chiarello’s Panettone Stuffing>
Epicurious Italian Sausage and Bread Stuffing>