- 10 cups day-old bread, cut into cubes (white, whole wheat, or a mix)
- 1/2 cup unsalted butter
- 1 large onion, finely chopped
- 2-3 celery stalks, finely chopped
- 2-3 cloves garlic, minced
- 2 teaspoons dried sage
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 cup fresh parsley, chopped
- Salt and black pepper to taste
- 2-3 cups chicken or turkey broth (adjust for desired moistness)
1. Prepare the Bread Cubes:
- The day before, cut your bread into cubes and leave it out to dry, or you can use store-bought dried bread cubes.
2. Sauté Vegetables:
- In a large skillet or pan, melt the unsalted butter over medium heat. Add the chopped onion, celery, and minced garlic. Sauté until the vegetables are softened, about 5-7 minutes.
3. Add Herbs:
- Stir in the dried sage, thyme, and rosemary. Cook for an additional 2-3 minutes to toast the herbs and release their flavors.
4. Combine Ingredients:
- In a large mixing bowl, combine the dried bread cubes, sautéed vegetable and herb mixture, chopped fresh parsley, salt, and black pepper. Toss everything together to distribute the ingredients evenly.
5. Moisten the Mixture:
- Gradually add the chicken or turkey broth to the mixture, starting with 2 cups. The amount of broth needed may vary; you want the stuffing to be moist but not soggy. Add more broth as necessary until you achieve the desired moistness.
6. Stuff the Turkey:
- Loosely fill the main cavity of the turkey with the stuffing. Do not overpack, as the stuffing expands during cooking.
7. Roast the Turkey:
- Roast your turkey according to your turkey recipe’s instructions. The stuffing will cook inside the turkey and absorb its flavors. Ensure that the turkey reaches a safe internal temperature of at least 165°F (74°C).
- Once the turkey is cooked, remove the stuffing from the bird and serve it alongside the carved turkey.
Cooking Time: The cooking time for the stuffing will depend on the time it takes to roast your turkey. Always follow turkey roasting guidelines to ensure food safety.
Serving Size: This recipe yields enough stuffing to fill a 12-14 pound turkey and serves approximately 8-10 people.