Recipe courtesy of Gourmet Magazine
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Total:
40 min
Prep:
20 min
Cook:
20 min
Yield:
12 servings
Level:
Intermediate

Ingredients

Variations:
Oyster-Bacon Stuffing:
Cornbread Stuffing:
Apple-Pecan Stuffing:

Directions

Variations:

In a preheated 400 degree F oven, toast bread cubes 5 to 7 minutes or until barely golden. 

In a large skillet, melt butter and cook onion and celery over medium heat for 3 minutes or until softened. Transfer to a bowl and add bread cubes, herbs, salt, pepper, and chicken broth. Toss well and adjust seasoning. Transfer to baking dish and bake in Bake at 325 degrees F for 20 minutes until heated through and crust forms on top.

Oyster-Bacon Stuffing:

In a preheated 400 degree F oven, toast bread cubes 5 to 7 minutes or until barely golden. 

In a large skillet, cook the bacon over moderately low heat, stirring, until crisp. Transfer with slotted spoon to paper towels to drain. Pour off all but about 4 tablespoons of fat, cook onions and celery in bacon fat over medium heat for 3 minutes or until softened. Transfer to a bowl and add bread cubes, oysters, herbs, salt, pepper, and chicken broth. Toss well and adjust seasoning and bake.

Cornbread Stuffing:

In a preheated 400 degree F oven toast bread cubes 5 to 7 minutes or until barely golden. 

In a large skillet, cook the sausage over moderately low heat, stirring, until cooked through. Add onions and celery and cook for 3 minutes or until softened. Transfer to a bowl and add bread cubes, herbs, salt, pepper, and chicken broth. Toss well and adjust seasoning and bake.

Apple-Pecan Stuffing:

In a preheated 400 degree F oven, toast bread cubes 5 to 7 minutes or until barely golden. 

In a large skillet, melt 6 tablespoons butter and cook onion and celery over medium heat for 3 minutes or until softened. 

In another skillet, melt remaining 2 tablespoons butter, add apples, and saute until softened. Transfer onion mixture, apples, bread cubes, herbs, salt, pepper, pecans, and chicken broth. Toss well and adjust seasoning and bake.

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