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A casserole dish of bread stuffing with celery and seasoned with herbs.
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5 / 2 votes

Herbed Bread and Celery Stuffing

This is the quintessential herbed stuffing you know and love. It’s perfectly moist and savory as-is, but it’s also a flawless foundation for your own inspiration. Go classic or add sausage, nuts, or fruit. Whether it's tucked into a Thanksgiving turkey or served alongside a simple roast chicken, this is the one you'll come back to.
Prep Time30 minutes
Cook Time20 minutes
Total Time50 minutes
Course: Sides
Cuisine: American
Servings: 4 to 8 servings
Calories: 547

Ingredients

  • 2 tablespoons (1 oz) unsalted butter
  • 1 tablespoon olive oil
  • 3 medium onions, chopped
  • 6 garlic cloves, thinly sliced
  • 2 tablespoons chopped thyme leaves, or 2 teaspoons dried, crumbled
  • Salt and freshly ground black pepper
  • 5 stalks celery, chopped
  • 1/2 cup very thinly sliced basil leaves
  • 1 1/2 cups chopped flat-leaf parsley leaves
  • 10 cups cubed bread
  • 1 cup milk, preferably whole
US - Metric

Instructions

  • In a large skillet over medium-low heat, warm 1 tablespoon of the butter and the oil. When the butter has melted and begins to sizzle, add the onions and garlic and cook, stirring, until the onions are softened, about 8 minutes.
  • Season with half the thyme and some salt and pepper. Add the celery and half of the basil and half of the parsley and cook, stirring frequently, until the celery is just beginning to soften, about 5 minutes. The celery should still have somewhat of a crunch.
  • Meanwhile, place the bread in a large bowl and mix in the remaining thyme, basil, and parsley. Pour the celery mixture from the skillet on the bread and gently toss to combine. 
  • Place the skillet back over low heat, add the milk and the remaining tablespoon butter, and simmer for 2 to 4 minutes, using a spatula to scrape up any bits and pieces clinging to the bottom of the skillet. 
  • Pour the hot milk mixture over the bread and toss. The stuffing should seem somewhat moist. Season with salt and pepper to taste.
  • If you prefer to stuff your turkey, cram the stuffing into the cavity and roast the stuffed hen according to your recipe, ensuring that you check the internal temperature of the stuffing for doneness by inserting a probe thermometer into the center of the stuffing. If possible, baste the stuffing with some of the turkey juices from the bottom of the turkey pan to keep the stuffing moist.
    If you prefer to not stuff your turkey, pile the stuffing in a lightly buttered baking dish or casserole dish and bake it at 350°F (175°C) for 15 to 20 minutes, or until hot throughout.
  • Serve the stuffing warm. Accept accolades.

Notes

  1. Make in advance—The stuffing can be prepared up to 1 day in advance. Store in a baking dish or sealed container in the fridge and bake just before serving. Do not stuff your turkey until just before cooking.
  2. Dietary—This stuffing is suitable for people with egg allergies or those following an egg-free diet.
  3. Storage—Leftovers can be stored in the fridge for up to 4 days or frozen for up to 3 months. Drizzle with a little chicken stock or milk before reheating to keep the stuffing moist.

Nutrition

Serving: 1portion | Calories: 547kcal | Carbohydrates: 85g | Protein: 19g | Fat: 15g | Saturated Fat: 6g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 811mg | Fiber: 9g | Sugar: 16g