Turkey Stuffing

Since we have Thanksgiving coming up next week, Kate & I have decided to review some recipes to see if they are fit to serve to family and friends. .

This stuffing recipe was a winner! It comes from Center Cut Cook. It is from scratch, and is VERY good. I grew up on boxed stuffing mixes. I actually love the flavor of those, and love that they are so fast to make too. Soggy bread makes me gag, so I wondered how I would do with stuffing from scratch. Even with leftovers, the flavor with this recipe was wonderful, and the amount of moisture was perfect (to me) – moist enough not to give you dry mouth eating it, but not so moist it gets soggy. Hooray!

This recipe called for fresh herbs (actually – Parsley, Sage, Rosemary and Thyme……Simon & Garfunkel anyone?), but when I went to buy them at our local store it would have cost about $16 for the fresh herbs alone. I am not quite THAT committed to stuffing. I found the appropriate amounts of dried herbs and used them instead. The spices were perfect. I’m sure fresh herbs would be fabulous too, but if you are like me and your local stores are crazy expensive for fresh herbs and you don’t have your own indoor garden, the dried substitutions were great.

***NOTE: You cannot start making this recipe the day of – you MUST start drying out your bread at least a day in advance to get the bread to become little croutons.***


One additional note was that I found was that the bread does NOT dry well if a whole pound of cubed bread is piled on one cookie sheet. I spread it out over two cookie sheets and had enough air around the individual bread cubes to have some nice croutons the next day.

Turkey Stuffing
  • 1 (1 lb.) loaf french bread, cut into cubes
  • 5 Tbsp. butter
  • 1 large yellow onion, diced
  • 5 stalks of celery, diced
  • 1 large egg, lightly beaten
  • 6 sage leaves, finely chopped (or 1 tsp. dried sage, or ½ tsp. rubbed sage)
  • 4 sprigs thyme, just the leaves, chopped (or 2 tsp. dried thyme)
  • 1 sprig rosemary, finely chopped (or ⅓ tsp. dried rosemary)
  • 1 Tbsp. fresh parsley, chopped (or 1 tsp. dried parsley)
  • ¾ tsp. salt
  • ¾ tsp. black pepper
  • 3 c. low-sodium chicken or turkey broth (or 3 chicken bullion cubes with 3 c. water)
  1. Spread your cubed french bread out on 2 cookie sheets and leave out, uncovered, to dry for at LEAST one day.
  2. On stuffing day, preheat oven to 400 degrees and place the dried bread on one cookie sheet. Put in oven until the bread starts to brown, about 10-15 minutes.
  3. While bread is browning in oven, melt the butter in a large skillet and saute the onion and celery until it is tender.
  4. Remove the browned bread from the oven and place in a large bowl. Add the sauteed onion and celery, and then add the rest of the remaining ingredients and mix well to combine.
  5. Place in greased 9x13 baking pan and cover with foil. Bake for 30 minutes.
  6. After 30 minutes, remove the foil and bake until the top of the stuffing starts to brown, about 10-20 additional minutes.

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