Best-ever stuffing recipe

Prep 20 min
Total 1 hour 55 min
Serves 8



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
celery stalks, finely chopped
onions, finely chopped
1/2 tsp
2 cups
no-salt chicken or vegetable broth


  • 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 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: 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.


Calories 316, Protein 8 g, Carbohydrates 56 g, Fat 8 g, Fibre 4 g, Sodium 638 mg. Excellent source of Folate

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