Best-ever stuffing recipe
By Chatelaine
Photo, Erik Putz.
We asked readers whether stuffing is best with or without meat, and the overwhelming response was without. Just in case, we have also included a delicious sausage variation.
Ingredients
-
675-g
unsliced loaf of white
bread
, preferably cut into 1/2-in. cubes
-
1 cup
dried
cranberries
-
2 tbsp
chopped
parsley
-
1 tbsp
finely chopped
sage
-
2 tsp
chopped fresh
thyme
-
3 tbsp
butter
-
4
celery stalks
, finely chopped
-
2
onions
, finely chopped
-
1/2 tsp
salt
-
2 cups
no-salt chicken or
vegetable broth
Instructions
- POSITION oven racks in top and bottom thirds of oven. Preheat to 350F. Arrange bread cubes in a single layer on 2 large baking sheets. Toast in top and bottom thirds of oven, switching sheets halfway through and stirring occasionally, until golden and dry, 15 to 18 min. Transfer to a very large bowl. Stir in cranberries, parsley, sage and thyme. Reduce heat to 325F.
- MELT butter in a large non-stick frying pan over medium. Add celery, onions and salt. Season with fresh pepper. Cook, stirring often, until onions are soft, 5 min. Add to bread mixture. Toss until evenly mixed. Drizzle with broth, stirring to combine. Transfer to a 9 × 13-in. baking dish. Cover with foil.
- BAKE stuffing recipe in in bottom third of oven for 15 min. Remove foil and stir. Continue baking, uncovered, until hot, about 15 more min.
- To make sausage stuffing recipe: After preparing bread, cook 375 g mild Italian sausages, casings removed, in 2 tsp canola oil in a large non-stick frying pan over medium-high, using a wooden spoon to break up meat, until no pink remains, 3 to 5 min. Add celery and onions; omit butter and salt. Continue with recipe.
The best way to carve a turkey
Nutrition (per serving)
- Calories
- 316,
- Protein
- 8 g,
- Carbohydrates
- 56 g,
- Fat
- 8 g,
- Fibre
- 4 g,
- Sodium
- 638 mg.
- Excellent source of
- Folate
