Ingredients
Equipment
Method
- Prepare your bread cubes by leaving them out for 1-2 days to dry, or toast them in an oven at 250°F (120°C) for 45-60 minutes, stirring occasionally, until dry. This ensures a light and fluffy stuffing.
- Melt the butter in a large skillet over medium heat. Add the chopped onions and celery and sauté until they are soft and fragrant.
- Transfer the sautéed vegetables to a large bowl. Add the dry bread cubes, chopped fresh herbs (parsley, sage, thyme), poultry seasoning, salt, and pepper. Mix gently to combine.
- Gradually add the chicken or vegetable broth, starting with about 1/2 cup, and mix until the stuffing is moist but not soggy. Add more broth if needed, a little at a time.
- If using, stir in cooked ground sausage or the beaten egg.
- For baked stuffing, transfer the mixture to a greased baking dish and spread it out evenly. For stuffed turkey, fill the turkey cavity loosely just before roasting.
- Bake the stuffing in a dish at 350°F (175°C) for about 30-40 minutes, or until the top is golden brown and crisp. If stuffing the turkey, ensure the stuffing reaches an internal temperature of 165°F (74°C).
Notes
Avoid using fresh bread, as it can lead to a soggy stuffing. Ensure your stuffing reaches an internal temperature of 165°F (74°C) for food safety, whether baked in a dish or inside the turkey. Stuff the turkey just before roasting to prevent bacterial growth.