Easy Stuffing Recipe

This classic Stuffing Recipe is a staple side dish for any holiday dinners. This stuffing is made with Italian bread, apples, celery, onions, and herbs. Learn how to make bread stale quickly.

Ah, stuffing, a wonderful bread side dish that is a must for many holiday dinners. What started out as a way to cook the turkey moist and juicy, evolved into a delicious bread side dish.

There is much debate among family members and friends whether to call this dish “stuffing” or “dressing,” but either way you call it, we all know that is a delicious addition to Thanksgiving, Christmas, and Easter dinner.

This is a simple stuffing recipe made with celery, onions, apples, and herbs. To add another layer of flavor and a little sweetness, I sauté fresh apples along with onions and celery and mix a little apple juice with broth.

Addition of apple is a delightful sweet surprise in every bite and pairs perfectly with turkey, ham and many other side dishes.

How to Make Stale Bread For Stuffing

PRO TIP: Buy Italian bread that is already thinly sliced and leave it in the fridge for a couple of hours. It is easier to cut the bread when it’s cold.

• One way to stale bread is to dice the bread and leave it to air-dry for about 24 hours.
• Cut bread slices into small cubes that are about 1/2-inch in size. Use a serrated bread knife to cut the bread.
• Spread bread cubes in two large baking sheets, in one even layer, and leave them to get stale for about 24 hours.

To Make Stale Bread FAST

• Preheat the oven to 200°F. Spread the bread cubes in two large baking sheets, place the trays in the oven.
• Let them harden for about 2 hours.

How To Make Stuffing

• First, preheat the cooking pan and add a little oil. Sauté onions and celery until softened and add in the apples. Sauté everything until softened.
• Seconds, mix the stale bread, sautéed veggies, and seasoning together in a large mixing bowl.

• Third, in another mixing bowl, whisk together stock, apple juice, and eggs until smooth.
• Fourth, start pouring in the liquid mixture into the bread mixture and you carefully stir. Make sure to stir everything well.
• Finally, transfer the stuffing mixture into the greased baking dish and bake at 375° for 35-45 minutes. Keep an eye on it, strength of ovens vary slightly.

How To Tell If Stuffing Is Done?

My first test is always to touch the middle of the pudding and see how jiggly it is. If the middle hasn’t baked through yet, it will be quite jiggly and it might feel a little squishy. If it starts to feel firm and yields when you gently press into it, it is fully cooked. 

The best way to tell if the stuffing is done, check the center with an instant read digital thermometer so it reads 165°–170°.

Ingredient Tips and Substitutions

Bread – choose a deli baked bread, it will give the stuffing much nicer flavor and texture. We like Italian loaf, but you can also use deli Cuban, French baguettes, or other breads soft on the inside with crusty outside. (Other bread you can use for stuffing recipes include sourdough, sturdy sandwich bread, challah, potato Bread, and plain bagels.)

Veggies and Fruit – besides anything else, onions and celery are the base vegetables you should have. Apples add a nice sweetness burst and helps balance out the savory ingredients. Choose sweet and juicy apples for their naturally sweet flavor and the best balance.

Seasoning – parsley and thyme make a nice herb addition without being overpowering. You can use fresh or dried, just remember to use about half the amount of dried as you would fresh.

Stock – stock should give you more flavor than broth and you can choose chicken or vegetable. Vegetable will keep the dish vegetarian but if you don’t mind the protein, use chicken stock for a deeper flavor. Choose unsalted stock so you can regulate the sodium in the dish.

Make Ahead Tips

• Of course, you can start the bread staling process a day or two before. Simply dice the bread into small cubes, spread it on two large baking sheets, and let it stale for 1-2 days in a cool, dry place.
• You can also prep the whole stuffing recipe and spread it into the baking dish. Instead of baking, cover it air-tight with plastic wrap or a fitted lid and refrigerate overnight.
• When you’re ready to bake the next day, take off the plastic wrap, set the dish on the counter while the oven is preheating and then bake per recipe instructions. You will want to add about 5-10 minutes to bake time since you’re starting from cold.

How To Freeze Stuffing

• You can also freeze it after prepping. If you plan to freeze the stuffing before baking it, spread it in an aluminum baking pan. Cover it completely air-tight with aluminum foil and plastic wrap, label, and freeze for up to 2 months.
• Thaw frozen stuffing slowly, in the refrigerator, for about 24 hours before baking.
• Bake according to the recipe but add about 10 more minutes to bake time since you’re starting from cold. Make sure the center is baked through and reached 165°F internal temperature.

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Originally published on Will Cook For Smiles in November 2018.