This is my go‑to, all‑purpose, every‑occasion Bread Stuffing for chicken and turkey. If you’re stuffing a turkey, tuck the stuffing under the breast skin rather than in the cavity, this keeps it from getting soggy as the bird roasts. Or simply bake the stuffing in a separate loaf pan and serve it 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.
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.
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