Food & Drink This Is The Only Stuffing Recipe You'll Ever Need
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A good stuffing makes or breaks. Here's what you need to know to make a crowd-pleaser.
What even is stuffing?
At its simplest, stuffing is a seasoned bread cube mixture of onion and herbs. Traditionally, it's stuffed inside the bird, but we prefer to bake ours in a separate baking dish. The first step of making stuffing is simply sautéing celery and onion in a TON of butter, which might be the most incredible smell ever. Then you combine those sautéed aromatics with your dried bread, chicken stock, and beaten eggs and toss until totally moist before baking.
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Do I need to dry my own bread cubes?
You don't need to, but the key to amazing stuffing is freshly dried bread, not store-bought bread cubes. Cut your favourite type of bread into 1.5cm cubes and lay them out on a baking tray or in a large bowl. Let them dry out on the counter for about 48 hours. You want them STALE—the chicken stock will help moisten them.
What kind of bread should I use?
That's totally up to you. We like using rustic breads like a, baguettes, or . But it's really a matter of taste. A good white pullman loaf or a like a sandwich loaf is also excellent. And tastes amazing too!
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Do I need to use eggs?
Nope! We prefer to use egg because it acts as an amazing binder, but it's not essential. It will add a bit of body and richness though!
Can I sub poultry seasoning for the fresh herbs?
Absolutely! You can also sub dry herbs for the fresh ones. Play with your spices and if you try your hand at this stuffing recipe, let us know how it went in the comments below!
Editor's note: This intro was updated to add more information about the dish on 11 September, 2021.
Prep Time: 25 mins
Total Time: 1 hour 25 mins
baguettes or sourdough bread
- 8 tbsp.
butter, plus more for baking dish
large onion, diced
stalks celery, thinly sliced
cloves garlic, crushed
- 10 g
freshly chopped parsley
- 1 tbsp.
freshly chopped sage, crushed
- 1 tbsp.
fresh thyme leaves, crushed
- 1/2 tbsp.
freshly chopped rosemary
Freshly ground black pepper
- 1 L
low-sodium chicken (or vegetable) stock
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large eggs, beaten
- The day before: Tear or slice bread into 1.5cm cubes and leave out overnight to dry out. (Alternately, place bread on baking tray and bake at 95ºC (75ºC fan) for 20 minutes.)
- When you're ready to make the stuffing: Preheat oven to 180ºC (160ºC fan) and butter a large baking dish. In a large pan over medium heat, melt butter. Add onion and celery and cook until soft and fragrant, 8 minutes. Stir in garlic, parsley, sage, thyme, and rosemary and cook until fragrant, 1 minute more. Season with salt and pepper.
- Place bread in a large bowl and add pan mixture. Toss to combine. In a medium bowl, whisk together chicken stock and beaten eggs and pour over bread mixture. Season generously with salt and pepper and toss until completely coated.
- Transfer mixture to prepared baking dish and cover with foil. Bake until cooked through, 45 minutes, then remove foil and cook until bread is golden, 15 to 20 minutes more.
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