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Traditional Stuffing

Ingredients

  • 8 cups dried white bread cubes
  • 1 cup chopped celery about 2 stalks
  • ¼ cup chopped onion
  • ½ cup chopped carrot
  • ¼ - ½ cup butter
  • 1 Tablespoon snipped fresh parsley (optional)
  • ½ teaspoon poultry seasoning
  • ¼ teaspoon pepper
  • 1-1 ⅓ cups chicken broth

Instructions

  • Slice bread into one inch cubes and place on a baking sheet.
  • Bake at 300 degrees for 10-15 minutes, stirring a couple of times.
  • In a large skillet cool celery, onion and carrot in butter over medium heat, for 7-10 minutes, or until tender.
  • Stirring occasionally.
  • Remove from heat, stir in poultry seasoning, pepper and parsley, if using.
  • In a large bowl combine celery mixture with dried bread.
  • Pour the broth over the mixture. Add enough to moisten the bread and gently stir to combine.
  • Place in a 2-qt casserole and bake covered for 30-45 minutes.
  • I uncover the casserole dish the last 5-10 minutes of baking.

Notes

I allow the bread to air dry in addition to drying it in the oven.
I use about half a load of bread and what I don't use I store in a bag and make french toast with it, since I ripped the bread package, but don't feel like you have to do it that way.
This can easily be doubled if you need to feed a larger group.
The amount of broth you use will depend on how moist you want the stuffing to be, prior to baking.
I make sure it is all wet, but not necessarily soggy.
Adapted from Better Homes and Gardens