Jan 05, 2022

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.



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 1 minute.

Add bread cubes, giblets, if using, and 1 cup (250 mL) chicken broth and mix to moisten. If too dry, add remaining 1/2 cup (125 mL) broth. Season liberally with salt and pepper and cook, stirring, until heated through. Let cool before stuffing into bird, or bake in a casserole dish and serve hot.

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 original recipe, deleting the rosemary, doubling the sage and apple, and using 1/2 cup (125 mL) apple cider in place of 1/2 cup (125 mL) chicken broth.

Written by Top-Best.com