Traditional Bread Stuffing or Dressing
Fresh bread is like a sponge, able to absorb many times its own weight in liquid, until it practically disintegrates. That’s why you must always toast bread thoroughly for stuffing. If not, the stuffing will lack texture and the amount of liquid in the recipe will never be adequate to moisten all of the ingredients. Use to stuff two medium chickens or one medium turkey.
1 tbsp. Butter
1 cup Minced Onion
2 stalks Celery, sliced
1 Granny Smith Apple, peeled and diced
1 tbsp. chopped fresh Parsley
1 tsp. dried Sage leaves, crumbled
½ tsp. dried Thyme leaves
½ tsp. dried Rosemary leaves, crumbled
Pinch of freshly grated Nutmeg
4 cups toasted bread cubes, croutons, or stuffing mix
Chopped cooked giblets from a turkey or chicken(optional)
1 to 1 ½ cups chicken broth
Salt and freshly ground black pepper
- In a large skillet, melt butter over medium heat. Add onion and celery and sauté until tender, but not brown, about 4 minutes. Add apple, parsley, sage, thyme, rosemary, and nutmeg and sauté for one minute.
- Add bread cubes, giblets, if using, and 1 cup chicken broth and mix to moisten. If too dry, add remaining ½ cup broth. Season liberally with salt&pepper and cook, stirring, until heated through. Let cool before stuffing into bird, or bake in a casserole dish and serve hot
Makes about 8 servings
Variations: Cornbread sausage stuffing: substitute an equal amount of toasted cornbread cubes for the bread and chopped fennel instead of celery. Crumble in cooked sausage
Apple Sage Stuffing: Follow preceding recipe deleting the rosemary, doubling the sage and apple, and using ½ cup apple cider in place of ½ cup chicken broth.
Recipe courtesy of PROVE Holiday Feast.