Ingredients
Equipment
Method
- Dry your bread cubes. Leave them out for 1 to 2 days, or toast them at 250°F for 45 to 60 minutes, stirring occasionally. Dry bread results in light, fluffy stuffing.
- Melt the butter in a large skillet over medium heat. Cook the onions and celery until they are soft and fragrant. This creates a rich flavor base.
- Place the cooked vegetables into a large bowl. Add the dry bread cubes, chopped fresh herbs, and your chosen seasonings. Mix everything gently to distribute the ingredients evenly.
- Add the chicken or vegetable broth. Start with 1/2 cup and add more as needed until the stuffing is moist but not soggy. Do not over-liquidate the mixture.
- If stuffing the turkey, fill the cavity just before roasting. If baking outside the bird, place the mixture in a greased dish and spread it out to allow the top to brown.
- Bake the stuffing in the turkey or in the dish until it reaches an internal temperature of 165°F. This step is important for food safety.
Nutrition
Notes
To achieve the best texture, avoid using fresh bread; stale or day-old bread absorbs liquid better. When adding broth, start small; you can always add more liquid, but you cannot easily remove excess moisture. Stuff the turkey immediately before roasting to maintain food safety standards.