Old Fashioned Do-Ahead Bread Stuffing

This is excellent stuffing! Really easy, do ahead and delicious! Use high-quality bread like Pepperidge Farm and include the crusts, if you like. Use stale bread, or dry it out in the oven. You could also lightly toast the bread. Recipe from Diane Phillips, "The Diva's Famous Do-Ahead Thanksgiving Dinner", Cook's Wares,

Photo by Debbie H.
Adapted from keyingredient.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Adapted from keyingredient.com

Ingredients

  • 1

    cup unsalted butter (2 sticks)

  • 2

    cups celery, chopped

  • 2

    cups onion, chopped

  • 1

    tablespoon fresh sage, finely chopped or

  • 1

    teaspoon dried sage

  • 1

    tablespoon finely chopped fresh thyme leaves or

  • 1

    teaspoon dried thyme

  • 12

    cups stale dry bread cubes

  • 1

    tablespoon salt

  • 1/2

    teaspoon freshly ground black pepper

  • 1 1/2 - 2

    cups chicken broth

  • 1

    large egg, beaten

Directions

Melt the butter over low heat in a large saute pan and cook the celery, onion, sage and thyme until the onion is golden. Place the bread cubes, salt and pepper in a large mixing bowl and add the celery mixture, tossing to blend. Pour the broth over the stuffing ingredients, add the egg, and stir to blend. *At this point you can cool, cover and refrigerate for up to 3 days or freeze for up to 1 month. Preheat the oven to 350 degrees. Coat the inside of a 3 quart baking dish with nonstick cooking spray. Transfer the stuffing to the baking dish and bake for 30 minutes, basting with turkey drippings or butter halfway through the cooking time. If you put the stuffing into the turkey, it will roast according to the timing charts provided.

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