The Best Stuffing Recipe For Turkey

Introduction

Ingredients

• 1 loaf of bread (preferably white or sourdough)
• 1 onion
• 3 celery stalks
• 1/2 cup of unsalted butter
• 2 cups of chicken broth
• 1 tablespoon of dried sage
• 1 tablespoon of dried thyme
• 1 tablespoon of dried rosemary
• 1 teaspoon of salt
• 1 teaspoon of black pepper

Optional ingredients

• 1 cup of chopped mushrooms
• 1 cup of chopped apples
• 1 cup of chopped pecans

Instructions

1. Preheat the oven to 350°F.
2. Cut the bread into small cubes and spread them out on a baking sheet. Bake the bread for 10-15 minutes or until it's slightly crispy.
3. Chop the onion and celery into small pieces.
4. In a large skillet, melt the butter over medium heat.
5. Add the onion and celery to the skillet and cook until they are soft, about 5-7 minutes.
6. If you're using mushrooms or apples, add them to the skillet and cook for another 5 minutes.
7. Add the chicken broth, sage, thyme, rosemary, salt, and black pepper to the skillet and stir everything together.
8. Add the bread cubes to the skillet and mix everything together until the bread is coated with the broth mixture.
9. If you're using pecans, add them to the skillet and mix them in.
10. Transfer the stuffing to a greased baking dish.
11. Cover the dish with foil and bake for 30 minutes.
12. Remove the foil and bake for another 15-20 minutes or until the stuffing is crispy on top.
13. Let the stuffing cool for a few minutes before serving.

Nutrition

• Calories: 250
• Protein: 4g
• Fat: 11g
• Carbohydrates: 34g
• Sugar: 4g
• Fiber: 2g
• Sodium: 500mg

Tips

• If you want to make this recipe ahead of time, you can prepare the stuffing up until step 9 and then cover it and put it in the fridge. When you're ready to bake it, let it come to room temperature before putting it in the oven.
• You can use different types of bread for this recipe, but white or sourdough bread works best.
• If you want to make this recipe vegetarian, you can use vegetable broth instead of chicken broth.
• If you're using a smaller turkey, you can cut the recipe in half.
• Leftover stuffing can be stored in the fridge for up to four days.

Conclusion