Recipe courtesy of Gourmet Magazine

Basic Stuffing

  • Level: Intermediate
  • Total: 40 min
  • Prep: 20 min
  • Cook: 20 min
  • Yield: 12 servings
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Ingredients

12 cups 1/2-inch cubes homemade style white or whole wheat bread (about 1 pound)

2 cups chopped onion

1 cup chopped celery

6 tablespoons butter

1 teaspoon rubbed sage

1 teaspoon dried thyme

1 teaspoon salt

1/2 teaspoon freshly ground pepper

1 1/2 cups chicken broth

Variations:

Oyster-Bacon Stuffing, recipe follows

Cornbread Stuffing, recipe follows

Apple-Pecan Stuffing, recipe follows

Oyster-Bacon Stuffing:

12 cups 1/2-inch cubes homemade style white or whole wheat bread (about 1 pound)

1/2 pound bacon

2 cups chopped onion

1 cup chopped celery

24 oysters, shucked and chopped

2/3 cups fresh parsley

1 teaspoon rubbed sage

1 teaspoon dried thyme

1 teaspoon salt

1/2 teaspoon freshly ground pepper

1 1/2 cups chicken broth

Cornbread Stuffing:

12 cups 1/2-inch cubes cornbread (about 1 pound)

1/2 pound andouille, cut into 1/3-inch pieces

2 cups chopped onion

1 cup chopped celery

1 teaspoon rubbed sage

1 teaspoon dried thyme

1 teaspoon salt

1/2 teaspoon freshly ground pepper

1 1/2 cups chicken broth

Apple-Pecan Stuffing:

12 cups 1/2-inch cubes homemade style white or whole wheat bread (about 1 pound)

1/2 cup butter

2 cups chopped onion

1 cup chopped celery

2 Golden Delicious apples, peeled, cut into 1/2-inch dice

1 teaspoon rubbed sage

1 teaspoon dried thyme

1 teaspoon salt

1/2 teaspoon freshly ground pepper

1 cup chopped roasted pecans

1 1/2 cups chicken broth

Directions

  1. In a preheated 400 degree F oven, toast bread cubes 5 to 7 minutes or until barely golden. 
  2. 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:

  1. In a preheated 400 degree F oven, toast bread cubes 5 to 7 minutes or until barely golden. 
  2. 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:

  1. In a preheated 400 degree F oven toast bread cubes 5 to 7 minutes or until barely golden. 
  2. 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:

  1. In a preheated 400 degree F oven, toast bread cubes 5 to 7 minutes or until barely golden. 
  2. In a large skillet, melt 6 tablespoons butter and cook onion and celery over medium heat for 3 minutes or until softened. 
  3. 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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