This recipe comes from our friends over at Olivetoeat.com. It’s a great place to find tried and true recipes, and with Thanksgiving fast approaching, this one just makes sense to share!!
4 cups dry bread cubes – “stuffing croutons” that grocery stores bring in for the holidays
3 tablespoons (or more) finely chopped yellow onion
1 teaspoon (or more) salt
¼ teaspoon (or more) freshly ground black pepper
¼ teaspoon (or more) poultry seasoning
¼ teaspoon (or more) ground sage
1/3 cup (or more) melted butter
Hot chicken broth or water, just enough to moisten the bread
Combine bread, onion, and seasonings in a large bowl; add butter and toss. Slowly add hot broth, bit by bit, until bread is just moistened. Taste and if necessary, add more onion, broth, butter, or seasonings, until seasoned to your taste. Toss gently to mix thoroughly.
Place stuffing mixture in an ovenproof casserole; cover and chill until ready to bake.
Preheat oven to 350°F. Bring stuffing casserole to room temperature before placing in preheated oven. Bake, covered, until hot throughout and flavours have melded together – about 30 to 45 minutes. Serve warm.
This recipe is from my Mom’s Better Homes & Gardens cookbook that she received as a wedding gift back in 1954. She made it every Thanksgiving and Christmas. The key to this simple, classic stuffing is to season it to your taste – but make sure you use lots of butter and sage. We always add more of each ingredient than the recipe calls for but never measure – so start out with the recipe, then slowly add more, tasting as you go along, until it tastes just right.
Since the recipe only serves 4 to 6 people, you will likely need to multiply the recipe for a larger feast. If you are stuffing your turkey, calculate 1 cup of stuffing for 1 pound of uncooked turkey; don’t stuff your turkey until you are ready to put it in the oven; promptly remove any leftover stuffing from the cooked carcass and store separately in the refrigerator. I have heard a lot of talk lately about cooking your turkey unstuffed and cooking the stuffing in a separate baking dish. By the time you get the stuffing in the turkey’s cavity heated to a safe internal temperature of 165°F, you dry out the poor bird. Makes sense to me, so my recipe instructs you to cook it in a separate casserole while the turkey rests.