Description
This Old Fashioned Stuffing recipe combines savory sautéed onions and celery with fresh herbs and cubed French bread, moistened in a flavorful chicken broth. Baked to a golden perfection, this classic side dish is perfect for holiday meals or comforting family dinners.
Ingredients
Scale
Vegetables and Herbs
- 1 medium white onion, diced
- 1 1/2 cups sliced celery
- 1 tablespoon minced fresh sage
- 1 tablespoon minced fresh rosemary
- 1 tablespoon minced fresh thyme
Liquids and Fats
- 1/2 cup salted butter
- 2 cups chicken broth
Other
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pound French bread, cubed (or any stale bakery-style bread)
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 425°F (220°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
- Sauté Vegetables: Heat a large skillet over medium-high heat. Add the 1/2 cup salted butter, diced onion, and sliced celery. Cook for 5 to 7 minutes, stirring frequently until the vegetables are slightly softened and fragrant.
- Add Broth and Seasoning: Stir in the chicken broth, salt, and black pepper. Bring the mixture to a boil briefly, then remove from heat.
- Prepare the Bread: Cube the French bread. If the bread is not stale, toast it lightly to dry it out, which helps the bread absorb the broth without becoming mushy. Transfer the cubed bread to a large mixing bowl.
- Add Herbs: Toss the cubed bread with the minced fresh sage, rosemary, and thyme evenly to distribute the herbs throughout.
- Moisten the Bread: Slowly pour the hot broth mixture over the bread and herb mixture, stirring gently to ensure all pieces of bread are moistened without becoming saturated.
- Transfer to Baking Dish: Spread the bread mixture evenly in the prepared baking dish, creating a uniform layer for even baking.
- Bake: Place the baking dish in the preheated oven and bake for 30 minutes. The stuffing is done when the top is golden brown and slightly crisped. Serve hot.
Notes
- Using stale or toasted bread helps the stuffing hold its shape and prevents sogginess.
- Fresh herbs provide a brighter flavor, but dried herbs can be substituted at one-third the quantity if needed.
- This stuffing can be prepared a day ahead, refrigerated, and baked just before serving.
- For a vegetarian option, substitute chicken broth with vegetable broth.
