How to Make Bread Stuffing

During the holidays, what's a home-cooked turkey without a savory side dish of stuffing to go with it? This page will walk you through the quickest and safest recipe for classic homemade bread stuffing. And when you're done here, visit Mahalo's page on the best stuffing recipes to learn about all sorts of tasty variations!
Stuffing Tips
1. Avoid using soft, spongy breads
2. Use broth or stock instead of water
3. Sage is one of the most common traditional seasonings.

Gluten-Free Herbed Bread Stuffing

You can still enjoy stuffing if you're on a gluten free diet. This recipe uses gluten free bread, and combines the toasted bread with sauteed mushrooms, celery, and onions with sausage, seasonings, eggs and broth. Although the video shows the stuffing being baked outside of the turkey, it could also be baked inside the bird.

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Introduction
- Of all the special delectables we've come to love around the holidays, stuffing just might be the most essential dish...especially during Thanksgiving! But it needs to be cooked just right: not too dry, not too wet, and cooked with the proper bread, seasonings and veggies. And if you're aiming for style points, it definitely has to be homemade!
Ingredients
- 6 to 8 cups of croutons made from your favorite bread
- 1 of your favorite variety of onion, chopped
- 1 tablespoon fresh sage (1 teaspoon if dried)
- 3 medium-sized stalks of celery, chopped
- 1 to 2 sticks of butter (not margarine)
- 1/2 cup of your favorite nuts
- Salt and pepper
- 1/2 cup chopped scallions (optional)
- 1/2 cup chopped fresh parsley (optional)
- 2 teaspoons poultry seasoning (optional)
- 3 large eggs, lightly beaten (optional)
- 1/2 cup dried cranberries (optional)
- 1 diced apple (optional)
- 1 to 3 cups chicken stock
Equipment
- Baking sheet
- Large mixing bowl
- Skillet
- Casserole dish
- Chef's knife
Step 1: Prepare the Bread
1. Select a loaf of bread you love, and perhaps one that's a bit more sturdy than white bread.
  - - French or Italian bread are good choices for a light, crispy final product.
2. You can dry the bread one of two ways: either dry it out the night before you'll be eating, or toast it the day-of.
  - - Stay away from soft breads, they will end up as a soggy mess!)
3. Cut each slice of bread lengthwise into half-inch strips.
4. Lay each piece in a single layer side by side on your baking sheet.
5. If you're toasting, place the sheet in a 350-degree oven for 8 to 10 minutes.
  - - Don't let the bread get too brown; it should be toasted just enough to be brittle.
6. Cut the pieces into cubes, and place them in bowl.
Step 2: Pan-Fry the Aromatics
- The non-bread elements are where you'll get most of the flavor from for your stuffing. To get them ready to give up as much of that flavor as possible, you'll have to give them a couple of minutes in a skillet.
1. Chop any vegetables you are using as finely as possible. If the chunks are too big, they will not blend well with the rest of your stuffing, leaving you with an unappetizing, lumpy mess.
2. Add up to eight tablespoons of butter. Start with a smaller portion, and slowly add more if necessary.
3. Add your sage, as well as any other herbs that you plan on using.
  - - All sorts of herbs and spices are fair game, but if make sure to sage if nothing else. For many, it's the most memorable ingredient for traditional bread stuffing.
4. If you chose to include fruits like apples or cranberries, or extra veggies like scallions, add those in now as well.
5. Add some salt and pepper and sautee this mixture for 6 to 8 minutes, or until everything is fragrant and lightly browned.
6. Remove skillet from the stovetop and place mixture in your bowl with the bread.
Step 3: Mix and Fluff
- Here's the step that's going to make or break us in terms of moisture content and consistency: adding chicken stock.
1. First, if you're including eggs in your stuffing (which makes for a richer flavor and adds an appetizing golden brown hue), do so now as you begin to stir the contents of the bowl.
2. Stir in about a half-cup of your chicken stock
  - - Although water may be easier to get a hold of, using a meat- or vegetable-based stock will add both flavor and moisture to the dish.
3. As you stir and toss together your ingredients, keep adding chicken stock until the bread is visibly moist, but not soft or mushy.
  - - As with the butter, don't add too much too soon. It's easier to add liquid than it is to remove it.
4. Keep tossing until the dry and wet ingredients are evenly distributed.
Step 4: Bake and Serve
1. Butter a casserole dish and turn your mixture into it.
2. Cover tightly with foil (you may butter the foil as well) and bake at 350 degrees Fahrenheit until the surface starts to brown.
  - - If you want to add a little bit of texture, remove foil and bake another 15 to 20 minutes until the top layer begins to crisp slightly.
3. Remove the dish and let the stuffing cool for about 15 to 20 minutes before serving.
4. Refrigerate any leftover stuffing immediately. It ought to keeps for one or two days.
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