• Parenting
  • Pregnancy
  • Baby
  • Toddler
  • Child
  • Tween & Teen
  • Beauty
  • Health & Fitness
  • Relationships
  • Organizing
• Fun
  • Crafts
  • Games
  • Parties
  • Travel
• Food
• Guides
• Gear
• Contests

Servings

Prep Time

Cook Time

Ingredients

• 10 Cups bite-sized pieces white bread (about 1 loaf)
• 1/4 Cups unsalted butter, plus more for preparing sheet pan
• 1 1/2 Cups diced sweet onion
• 1 Cup diced celery
• 2 teaspoons minced garlic
• 2 teaspoons finely chopped fresh thyme
• 1 teaspoon finely chopped fresh sage
• 1/4 Cups chopped fresh parsley
• 1 1/4 Cups low sodium chicken stock
• + ingredients listed in specific stuffing variations

Directions

1. Preheat oven to 350°F. Butter an 8-inch square baking dish and set aside.

2. Divide bread in a single layer on two rimmed sheet pans. Bake until toasted but not browned, about 10 minutes. Transfer to a large bowl and set aside.

3. If you want to make a variation, now's the time.

4. For Simple Rustic Stuffing -- Melt butter in a large sauté pan over medium heat. Add onions, celery, garlic, thyme and sage. Cook stirring occasionally until vegetables soften, about 8 minutes. Continue with Step 8, using 2/3 cup of stock.

5. For Fruit and Nut Stuffing -- Melt butter in a large sauté pan over medium heat. Add onions, celery, garlic, thyme and sage. Cook stirring occasionally until vegetables soften, about 8 minutes. Add 1/2 cup white wine, 1/4 cup pitted, chopped prunes and 1/4 cup dried cranberries. Simmer until most liquid evaporates, about 5 minutes. Add 1/2 cup toasted, chopped pecans and mix well. Continue with Step 8, using 2/3 cup of stock.

6. For Wild Rice and Mushroom Stuffing -- Melt butter in a large sauté pan over medium heat. Add onions, celery, garlic, thyme, sage and 2 cups chopped fresh mushrooms (shiitake, oyster, chanterelle). Cook, stirring occasionally until vegetables soften, about 8 minutes. Add 1/4 cup Madeira and simmer until most liquid evaporates, about 1 minute. Stir in 1 1/2 cups cooked wild rice. Continue with Step 8, using 1 1/4 cups stock.

7. For Fennel and Sage Stuffing -- Melt butter in a large sauté pan over medium heat. Add onions, celery, garlic, thyme, sage, 1/2 cup diced fennel and 1/2 teaspoon fennel seed. Cook, stirring occasionally until vegetables soften, about 8 minutes. Stir in 1/2 pound Italian sausage, removed from casings. Use a wooden spoon to break sausage into small pieces and cook until meat is no longer pink. Continue with Step 8, using 1/2 cup stock.

8. Pour mixture over bread. Add parsley and half of specified stock to mixture and mix well. Add remaining stock, a little at a time, until bread is moistened but not wet. Season generously with kosher salt and freshly ground black pepper.