Traditional Stuffing Recipe | She's Wanderlust: Traditional Stuffing Recipe

Traditional Stuffing Recipe

December 20, 2014


With Christmas just around the corner, the preparation has begun! Are you in charge of any dishes for this year's feast?

This year, my husband and I were fortunate enough to celebrate both Canadian and American Thanksgiving holidays. We made Thanksgiving for the two of us for the Canadian holiday and then I was in charge of stuffing for a gathering at a friends for the American holiday. Stuffing has always been my favourite, besides the sweets table, so I was happy to indulge twice!

Since I wasn’t baking the turkey, some might think preparing the stuffing without the bird would be tricky but, it worked out! So if you are in charge of stuffing with or without the bird, and are looking for a traditional and delicious recipe, look no further!

Below is a rendition of my Mother’s recipe. Feel free to add or make modifications as you see fit! Many people add nuts, sausage, cranberries or even oysters to their stuffing. I just like the good old traditional style but go ahead and make it your own!

Traditional Stuffing Recipe

1/2 cup unsalted butter
4 stalks of celery, chopped
1 1/2 cups large onion, chopped
1 loaf of bread, cubed* (about 12 cups)
1 cup chicken stock
1 tbsp thyme
1 tbsp rosemary
1 tbsp sage
salt & pepper to taste

  1.  Preheat oven to 350.
  2. In a large pot, melt butter over medium high heat. Add in onions and celery. Cook until soft, about 5-10 minutes.
  3. Remove from heat and stir in thyme, rosemary, sage and pepper. 
  4. Combine with bread cubes in a large bowl. Add chicken stock to moisten bread and toss. 
  5. Stuff turkey or place stuffing in a buttered 12" baking dish. 
  6. Cover and bake for 30 minutes. Remove cover and bake for an additional 10 minutes, until golden on top.

*Letting your bread lay out over night works best. If your bread is fresh, you spread the bread cubes over a baking sheet and put them in the oven for about ten minutes. Until crisp but not golden.
**The recipe was doubled in the picture above.

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