All-Purpose Bread Stuffing Recipe
Prep Time: 30 minutes
Cook Time: 3 hours 30 minutes
Total Time: 4 hours
Recipe Category: Poultry
Servings: 12-15 servings (approximate)
Yield: Enough for a 20-pound turkey or a 10-12 pound turkey and an additional pan of stuffing
Difficulty Level: Easy
Description:
This homemade bread stuffing recipe has been honed over the years to create a perfect balance of flavor and texture. Whether you’re cooking it inside a turkey or in a separate pan, this stuffing is guaranteed to complement your poultry dish beautifully. While it’s not inherently low-cholesterol, you can opt for egg-beaters if you want to cut down on the richness without sacrificing too much of the flavor. I’ve made this stuffing both with and without meat, depending on the occasion. If baking in a separate pan, be sure to cover it well with foil to prevent it from drying out.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Ground Sage | 1 teaspoon |
| Salt | 2 teaspoons |
| Black Pepper | 2 teaspoons |
| Celery (finely chopped) | 1 stalk |
| Onion (chopped) | 2 medium onions |
| Egg | 1 large egg |
| Water | 1/2 cup |
| Chicken Soup Base* | 1 tablespoon |
| Note: For substitution, use 3 chicken bouillon cubes and 2 tablespoons cooking oil if you can’t find chicken soup base in your store. |
Nutritional Information (Per Serving):
| Nutrient | Amount |
|---|---|
| Calories | 71.6 kcal |
| Total Fat | 4.5 g |
| Saturated Fat | 1.4 g |
| Cholesterol | 186.1 mg |
| Sodium | 468 mg |
| Total Carbohydrates | 1.8 g |
| Dietary Fiber | 0.6 g |
| Sugars | 0.9 g |
| Protein | 5.8 g |
Instructions:
-
Prepare the Chicken Soup Base:
- Chicken soup base is a concentrated paste that can typically be found in the grocery store, often near other broth and soup products. It’s rich in flavor and adds a deep taste to your stuffing. If you’re unable to find it, don’t worry! You can substitute it with 3 chicken bouillon cubes and 2 tablespoons of cooking oil. This will give you a similar depth of flavor, though slightly less rich.
-
Prep the Vegetables:
- Finely chop the celery and onions. Make sure you don’t cut them too big, as smaller pieces will blend better into the stuffing and cook more evenly. Set aside.
-
Mix the Dry Ingredients:
- In a large mixing bowl, combine the ground sage, salt, and black pepper. Stir to distribute the spices evenly. This will form the seasoning base for the stuffing.
-
Incorporate the Wet Ingredients:
- Add the egg to the dry ingredients and lightly beat it to combine. Stir in the water and the chicken soup base (or the bouillon and oil substitute). Mix well until everything is evenly incorporated. The mixture should be a bit thick but not too dry.
-
Combine with the Bread:
- Cut up your bread (a sturdy white or whole wheat bread works best) into cubes. You’ll need about 10-12 cups of bread cubes, depending on the type of bread you use and how packed you want the stuffing to be. Add the bread cubes to the bowl with the wet mixture. Gently toss everything together to ensure all the bread cubes are moistened. Be careful not to overmix, as this can cause the bread to become too mushy.
-
Add the Vegetables:
- Add the finely chopped celery and onions to the bread mixture and fold them in. Mix lightly to ensure the vegetables are evenly distributed throughout the stuffing.
-
Stuff the Turkey or Prepare the Pan:
- If you’re using this stuffing to stuff a turkey, carefully spoon the mixture into the bird’s cavity. Don’t overstuff, as the stuffing will expand as it cooks.
- If you’re baking it separately, transfer the stuffing to a greased baking dish. Cover the dish tightly with aluminum foil to help retain moisture while it bakes.
-
Bake:
- Bake the turkey (if stuffed) or the separate pan of stuffing according to your preferred method. If you’re baking the stuffing in a separate pan, bake it at 350°F (175°C) for 45 minutes to 1 hour, or until it’s heated through and slightly crispy on top.
- If cooking inside the turkey, follow your turkey’s roasting instructions, but plan for about 3 1/2 hours if cooking a 20-pound turkey stuffed with this bread stuffing.
-
Enjoy:
- Once baked, serve the stuffing alongside your roasted turkey or as a side dish for your family meal. The stuffing will be flavorful, moist, and the perfect complement to any holiday meal or special occasion.
Cooking Tips:
-
Moisture Level: If you prefer a slightly drier stuffing, you can reduce the amount of water. If you’re aiming for a moister stuffing, feel free to add a little more water or even some extra chicken broth to the mixture.
-
Meat Additions: This stuffing can easily be made with meat, such as sausage or ground turkey, for a heartier dish. Simply brown the meat before adding it to the stuffing mixture for additional flavor.
-
Make-Ahead: You can prepare the stuffing a day or two in advance. Store it covered in the refrigerator until you’re ready to stuff your turkey or bake it separately.
-
Storage: If you have leftover stuffing, store it in an airtight container in the refrigerator for up to 4-5 days. You can reheat it in the oven or microwave before serving.
Note:
This recipe yields enough stuffing for a 20-pound turkey or a 10-12 pound turkey with an additional pan of stuffing. Depending on your method, the total cooking time may vary slightly, but the average time is approximately 3 1/2 hours when stuffed in a 20-pound turkey.
