Ingredients
Equipment
Method
- Dry your bread cubes. You can leave them out for 1-2 days or toast them in an oven at 250°F (120°C) for 45-60 minutes, stirring occasionally, until dry.
- Melt butter in a large skillet over medium heat. Add 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 chicken or vegetable broth, starting with 1/2 cup, and mix until the stuffing is moist but not soggy. Add more broth if needed, a little at a time.
- If stuffing the turkey, do so just before roasting. If baking separately, transfer the stuffing to a greased baking dish and spread evenly.
- Bake the stuffing in a dish at 350°F (175°C) for about 30-40 minutes, or until the top is golden brown and crisp. If stuffed in the turkey, ensure the stuffing reaches an internal temperature of 165°F (74°C).
Notes
Avoid using fresh bread, as it can make the stuffing soggy. Start with less broth and add more as needed to achieve the desired moisture level. Ensure the stuffing reaches 165°F (74°C) for food safety, whether baked in a dish or inside the turkey.