Classic Bread Stuffing

Classic Bread Stuffing
Photo by Ben Fink


  • 1-½ Tbs. chopped fresh sage or 1-½ tsp. dried
  • 2-½ cups chopped celery, including leaves
  • 1-½ Tbs. chopped fresh thyme or 1-½ tsp. dried
  • Turkey stock or homemade or low-salt chicken broth as needed
  • Pinch of grated nutmeg
  • 1 clove garlic, finely chopped
  • 3 cups chopped onion
  • + 7 more ingredients
    • ½ tsp. freshly ground black pepper
    • ½ cup homemade or low-salt chicken broth, milk, or dry white wine
    • 1 tsp. kosher salt
    • 1-lb. loaf good-quality white bread, cut into ½-inch cubes (10 to 12 cups), stale or lightly toasted
    • 2 tsp. celery seeds
    • ¼ lb. (½ cup) unsalted butter
    • Pinch of ground cloves

In a large skillet over medium heat, melt half of the butter. Add the onion, celery, garlic, sage, thyme, celery seeds, nutmeg, cloves, and salt. Cook, covered, until the onion is soft, 5 to 7 minutes. Remove from the heat. In a large bowl, toss the sautéed vegetables with the bread cubes. Season...

View full recipe at Fine Cooking


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