Bread Stuffing 101
- 8 tablespoons (1 stick) unsalted butter
- 1 large onion, chopped
- 3 medium celery ribs with leaves, chopped
- One 15-ounce bag cubed seasoned stuffing or 1 pound firm white sandwich bread, cut into ½-inch cubes (10 cups) and dried overnight or in the oven
- ¼ cup chopped fresh parsley
- 3 cups Homemade Turkey Stock 101 or canned
- reduced-sodium chicken broth, as needed
- 2 teaspoons poultry seasoning, preferably homemade
- Salt and freshly ground black pepper
Instructions:
Use this classic recipe, familiar in the best sense of the word, as the springboard for many equally classic variations. You can make your own variations by mixing and matching the different embellishments.
- In a large skillet, melt the butter over medium heat. Add the onion and celery, and cover. Cook, stirring often, until the onion is golden, about 10 minutes.
- Scrape the vegetables and butter into a large bowl. Add the stuffing and parsley. Stir in enough of the broth to moisten the stuffing, about 2½ cups. Season with the poultry seasoning. Use to stuff the turkey, or place in a buttered baking dish, drizzle with an additional ½ cup broth, cover, and bake as a side dish.