Our family recipe for old fashioned bread stuffing is not only easy to make, it's moist, calorie-free, and full of fresh ingredients and rich flavor.

Baked casserole dish filled with old fashioned bread stuffing

For many folks, stuffing is i of the best parts of a turkey dinner, so having a great go-to recipe for breadstuff stuffing is cardinal to a successful holiday meal.

For some time now, nutrient experts have been advising against cooking the stuffing within of the turkey. In order to exist safe to eat, stuffing needs to accomplish a temperature of 165°F, and getting it to that temperature usually results in dry, overcooked turkey.

Baking stuffing in a casserole is an easy solution to this dilemma, and with a skillful recipe and few unproblematic tips, information technology turns out better than it would take if you lot'd cooked it within the bird.

Tips for making sometime-fashioned bread stuffing:

  • Cull the right type of bread: Soft, somewhat densely textured bread with a lite crust is the all-time pick for stuffing. You desire a bread that will absorb the moisture from the butter and eggs without getting soggy, nonetheless be light plenty to make a tender stuffing. We've establish a sourdough from our local grocery chain that works really well for this.
  • Moisten the bread: Before y'all combine it with your other ingredients, yous'll want to moisten your bread with water and then clasp it out like a sponge.
  • Use real butter: Sauté your aromatic ingredients (onion, celery, mushrooms) in butter. It adds both flavor and moisture and is a primal ingredient when making stuffing.
  • Apply fresh herbs: Fresh parsley, sage, and thyme are easy to find during "turkey dinner season" and the flavour they impart to the stuffing is mellow, yet distinctive.
  • Make use of pan drippings: Put a finishing touch of flavor on your stuffing by drizzling some of the turkey pan drippings over the top and popping the goulash back in the oven for a few minutes while y'all carve the turkey.

More stuffing recipes:

While our old-fashioned family stuffing recipe is our become-to favorite to serve with traditionally roasted turkey or chicken, you may desire to opt for a unlike season contour entirely.

Our Savory Corn Breadstuff Stuffing goes cracking with turkey, chicken, roast duck, and Cornish game hens, and our Italian Sausage and Herb Stuffing is delicious with poultry and roast pork.

  • 1 pound loaf good quality, firm-textured, soft staff of life, cubed (encounter notes)
  • 4 tablespoons butter
  • 2 cups sugariness onion, chopped
  • 2 green onions, chopped
  • iv stalks celery, chopped
  • 6 ounces fresh mushrooms, finely chopped
  • 4 large eggs, lightly beaten
  • 1/2 loving cup chopped fresh parsley, stems removed
  • ane/2 to 1 tablespoon fresh sage, finely chopped
  • 1/2 to ane tablespoon fresh thyme leaves
  • Kosher table salt and freshly basis black pepper to taste
  • 1/iv cup low-sodium chicken broth
  • Butter or turkey pan drippings

  • Preheat the oven to 350°F.

  • Place the bread cubes in a colander and moisten with water.

  • Using your hands, gently squeeze out the h2o every bit you lot would a sponge.

  • Place the moistened bread in a mixing bowl and fix aside.

  • Melt the butter in a pan over medium rut. Add the onion and sauté until softened, ii to 3 minutes.

  • Add together the celery and continue cooking for 2 minutes longer, and so add together the mushrooms and green onions.

  • Continue cooking for another 2 minutes, so season to taste with salt and pepper.

  • Add the sautéed vegetables, parsley, sage, thyme, 3/4 teaspoon salt, and a few grinds of blackness pepper to the mixing bowl with the bread.

  • Using your hands, combine thoroughly, and taste for seasoning. Add more salt and pepper as needed.

  • Stir in the browbeaten eggs and combine well then transfer the mixture to a greased 1-1/2 to two-quart casserole.

  • Cover and bake for 45 minutes. Remove from the oven and drizzle the craven goop over the tiptop and allow it to soak in.

  • Dot with an additional tablespoon of butter or drizzle some turkey pan drippings over top.

  • Return to the oven for x minutes, uncovered.

  • Remove from the oven and supercede the embrace to go along warm until served, up to 1 hour.

A 1-pound loaf of sandwich bread (about 14 slices), cutting into 1/2-inch cubes yields nearly 4 to five cups, loosely packed.

In that location's really no need to remove the crust from the bread for this recipe unless it is particularly nighttime or overly crunchy.

Form: Side Dishes

Cuisine: American

Calories: 248 kcal , Carbohydrates: 31 yard , Protein: 10 g , Fat: 10 chiliad , Saturated Fat: 5 thousand , Polyunsaturated Fat: 4 chiliad , Cholesterol: 108 mg , Sodium: 512 mg , Fiber: ii g , Sugar: 3 one thousand

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