Did you attempt this recipe?

Share it with the studio! Send us your beautiful food photos and let us know if you changed it up or discovered a new pro-tip for this recipe.

Homemade Stuffing

BY JOEL DOOLING

-

Stuffing mix from a box is predictably bad but convenient. This homemade version combines time savings with tastiness. Enjoy!

Serves 8 - 10 people

Ingredients

1 loaf hearty white sandwich bread 

8 tbsp unsalted butter, softened 

1 onion, chopped fine 

2 celery ribs, chopped fine 

¼ cup finely chopped parsley 

2 garlic cloves, minced 

1 ¼ tsp dried sage leaves 

1 ¼ tsp dried thyme leaves 

¾ tsp salt 

¾ tsp pepper 

Preparation

TOAST BREAD

Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Divide bread between two rimmed baking sheets and toast until golden brown, about 30 minutes, stirring occasionally and switching and rotating sheets halfway through baking. Cool completely on baking sheets, about 20 minutes. Transfer bread to zipper-lock bag and freeze for up to 2 months. 

SAUTÉ VEGETABLES

Melt 2 tablespoons butter in large skillet over medium heat. Add onion and celery and cook until softened, about 5 minutes. Stir in parsley, garlic, sage, thyme, salt, and pepper and cook until fragrant, about 30 seconds. Transfer mixture to medium bowl and refrigerate until cool, about 15 minutes. 

MAKE BUTTER

Combine remaining butter with cooled vegetable mixture, divide in half, and shape into two logs. Tightly wrap each log in plastic wrap, then foil. Freeze for up to 2 months. 

TO MAKE ONE BATCH OF STUFFING (Makes 6 cups, serving 4 to 6)

Heat 1 1/2 cups low-sodium chicken broth and 1 unwrapped butter log in large saucepan over medium-high heat until butter is melted. Add 6 cups frozen bread cubes and gently stir until liquid is absorbed. Lightly pack down bread, cover, and remove from heat. Let stand 10 minutes. Stir bread, replace lid, and let stand 5 minutes. Serve.