Best-Ever Stuffing Recipe

Name: Best-Ever Stuffing Recipe
Prep time: 20 min
Cook time: 1 h 35 min
Total time: 1 h 55 min
Yield: 8
Cuisine: american
Ingredients: 675-g unsliced loaf of white bread, preferably cut into 1/2-in. cubes; 1 cup dried cranberries; 2 tbsp chopped parsley; 1 tbsp finely chopped sage; 2 tsp chopped fresh thyme; 3 tbsp butter; 4 celery stalks, finely chopped; 2 onions, finely chopped; 1/2 tsp salt; 2 cups no-salt chicken or vegetable broth

233

Prep Time20 min
Total Time1 h 55 min
Makes8 servings

By Chatelaine

a white bowl of stuffing on a wooden platter beside a gold serving spoon with springs of Rosemary on a white tablecloth

(Photo: Erik Putz)

We asked readers whether stuffing is best with or without meat, and the overwhelming response was without. Just in case, we've also included a delicious sausage variation.

Ingredients

675-g unsliced loaf of white bread, preferably cut into 1/2-in. cubes
1 cup dried cranberries
2 tbsp chopped parsley
1 tbsp finely chopped sage
2 tsp chopped fresh thyme
3 tbsp butter
4 celery stalks, finely chopped
2 onions, finely chopped
1/2 tsp salt
2 cups no-salt chicken or vegetable broth

Instructions

POSITION oven racks in top and bottom thirds of oven. Preheat to 350F. Arrange bread cubes in a single layer on 2 large baking sheets. Toast in top and bottom thirds of oven, switching sheets halfway through and stirring occasionally, until golden and dry, 15 to 18 min. Transfer to a very large bowl. Stir in cranberries, parsley, sage and thyme. Reduce heat to 325F.
MELT butter in a large non-stick frying pan over medium. Add celery, onions and salt. Season with fresh pepper. Cook, stirring often, until onions are soft, 5 min. Add to bread mixture. Toss until evenly mixed. Drizzle with broth, stirring to combine. Transfer to a 9 × 13-in. baking dish. Cover with foil.
BAKE stuffing in bottom third of oven for 15 min. Remove foil and stir. Continue baking, uncovered, until hot, about 15 more min.

Sausage variation

After preparing bread, cook 375 g mild Italian sausages, casings removed, in 2 tsp canola oil in a large non-stick frying pan over medium-high, using a wooden spoon to break up meat, until no pink remains, 3 to 5 min. Add celery and onions; omit butter and salt. Continue with recipe.

Nutrition (per serving)

Calories 316, Protein 8g, Carbohydrates 56g, Fat 8g, Fibre 4g, Sodium 638mg.
Excellent source of Folate.

Get more of our best stuffing recipes.

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