Ingredients
Equipment
Method
- Dry your bread cubes. Leave them at room temperature for 1-2 days, or toast them in an oven at 250°F (120°C) for 45-60 minutes, stirring occasionally, until dry.
- Melt the butter in a large skillet over medium heat. Add the chopped onions and celery. Cook until softened, about 5-7 minutes.
- Transfer the cooked vegetables to a large bowl. Add the dry bread cubes, chopped fresh herbs (parsley, sage, thyme), poultry seasoning, salt, and pepper. Mix gently to combine.
- Gradually add the chicken or vegetable broth, starting with 1/2 cup, and mix until the stuffing is moist but not soggy. Add more broth if needed, up to 1 cup.
- If adding optional ingredients like cooked sausage or crumbled cornbread, mix them in now.
- For baked stuffing: Transfer the mixture to a greased baking dish. Bake at 350°F (175°C) for 30-45 minutes, or until the top is golden brown.
- For stuffing the turkey: Stuff the turkey cavity loosely just before roasting. Ensure the stuffing reaches an internal temperature of 165°F (74°C) when the turkey is done.
Notes
Avoid using fresh bread, as it can make the stuffing soggy. Ensure the stuffing reaches an internal temperature of 165°F (74°C) for food safety, whether baked in a dish or inside the turkey.