This is my go-to all purpose every occasion Bread Stuffing for chicken and turkey. If you are stuffing the turkey, place the stuffing under the breast skin of the turkey instead of the cavity. This way the stuffing does not get soggy during roasting. Or bake the stuffing in a separate loaf pan and serve on the side.
Ingredients
- 2 hard rolls or 3 slices white bread cut into 1/2" cubes
- 1/2 lb mushrooms sliced
- 2 stalks celery finely chopped
- 1 medium onion finely chopped
- 1/2 bunch parsley finely chopped
- 1 tbsp sage leaves or thyme, either finely chopped, or dried
- 1 tsp ground black pepper
- 1 1/2 tsp kosher salt
- 1 large egg
- 1 tbsp oil
- vegetable spray
Instructions
- Gather all ingredients before starting the recipe.
- Cut 2 hard rolls or 3 slices white bread into 1" cubes and set aside.
- Chop 1 medium onion peeled, 2 stalks celery, 1/2 bunch parsley, and slice 1/2 lb mushrooms and set aside.
- Heat 1 tbsp oil in a frying pan over medium high heat and add onion and celery and sauté until the onion becomes translucent, about 5-8 minutes, then add the mushrooms, 1/2 bunch parsley chopped, 1 1/2 tsp kosher salt, 1 tbsp sage leaves and 1 tsp ground black pepper . Combine, allowing the mushrooms to let out liquid and begin to soften.
- Add bread cubes and combine well and cook for 10-15 minutes.
- Check for seasoning, the stuffing should be highly seasoned.
- Remove from it from the heat and allow to come to room temperature.
- Beat 1 large egg with a fork until slightly frothy and mix well with cooled stuffing. Allow to sit for 5-10 minutes or until the bread has absorbed the egg.
- Pre heat oven to 350°F
- Spray a loaf pan with vegetable spray and transfer stuffing to pan.
- Bake stuffing in a pre-heated oven for 25 - 30 minutes or until the top is golden and the stuffing has set.
Author Notes
Although I am not a vegetarian, I can see this stuffing/dressing as a very satisfying main dish with a side salad. I do include an egg in the ingredients, so you can either leave this out or try an egg substitute.
