Classic Savory Stuffing Recipe
This Classic Stuffing recipe offers a comforting, savory side dish perfect for holidays or family dinners. Made with butter-sautéed onions, celery, fresh herbs, and poultry seasoning combined with dry bread cubes and moistened with chicken broth, it bakes to a golden, crispy perfection.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
Vegetables & Herbs
- 2 medium onions, diced (about 2.5 cups)
- 4 ribs celery, diced (about 2 cups)
- 1 tablespoon fresh herbs, chopped (such as sage, thyme, or rosemary)
Seasonings & Fats
- ¾ cup butter (1.5 sticks)
- 1.5 teaspoons poultry seasoning
- 0.5 teaspoon salt
- Ground black pepper to taste
Bread & Broth
- 12 cups dry bread cubes
- 2 cups chicken broth, plus up to 2 cups more as needed
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish to prepare for baking the stuffing.
- Sauté Vegetables: Melt the butter in a large skillet over medium heat. Add the diced onions, celery, fresh herbs, poultry seasoning, salt, and black pepper. Cook and stir occasionally until the vegetables are softened and fragrant, about 10–12 minutes.
- Combine with Bread Cubes: Transfer the cooked vegetable mixture to a large mixing bowl. Add the dry bread cubes and toss everything together to combine evenly.
- Add Broth: Gradually pour in chicken broth, stirring gently to moisten the bread cubes evenly. Be careful not to oversaturate; the bread should be moist but not soggy.
- Bake Covered: Transfer the mixture to the prepared casserole dish and cover it with aluminum foil. Bake in the preheated oven for 35 minutes.
- Crisp the Top: Remove the foil and bake uncovered for an additional 10–15 minutes, until the top is golden brown and crispy.
Notes
- Use day-old or dry bread cubes for the best stuffing texture. If fresh bread is used, dry the bread cubes in the oven at 350°F for 10 minutes.
- Substitute vegetable stock for chicken broth to make this dish vegetarian.
- Fresh herbs can be replaced with dried herbs (use 1 teaspoon dried herbs for every 1 tablespoon fresh).
- Cook the vegetables slowly to develop deep, rich flavors—don’t rush this step.
- Add broth gradually to avoid ending up with soggy stuffing.
- Baking the stuffing covered first keeps it moist; uncovering at the end crisps the top.
- Store leftover stuffing refrigerated for up to 4 days.
- Freeze baked stuffing for up to 2 months. Thaw before reheating at 350°F.
- For prep ahead, assemble unbaked stuffing and refrigerate overnight before baking.
Keywords: classic stuffing, traditional stuffing recipe, holiday stuffing, savory side dish, bread stuffing, herb stuffing, baked stuffing
Find it online: https://liamjayne.com/classic-savory-stuffing-recipe/
