Stuffing (or Dressing)

One of my favourite side dishes when the holidays roll around is stuffing. There are many, MANY different ways to make it, and who doesn’t love bread?! Our family is a big fan of the boxed favourite, Stovetop Stuffing, while my bf’s family keeps it real and cooks it in the bird. You can add so many things to stuffing to suit your taste, which makes it a great option for holiday dinners. Traditionally, stuffing is cooked in the bird, hence its name. The term dressing is used when it is cooked outside of the bird.

I’ve kept this recipe super simple and the crispy, toasty bread on top and around the edges is soooo good when it is fresh out of the oven. 



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  1. ~5 cups day-old cubed bread (about 1/2 pound bread)
  2. 1 tbsp vegetable oil
  3. 2 stalks celery, chopped
  4. 1 small onion, diced
  5. 1 tbsp fresh sage, chopped
  6. 1 tbsp fresh thyme leaves
  7. 1/2 tbsp dried parsley
  8. salt and pepper
  9. 1 1/4 cup chicken broth
  1. Preheat oven to 375F.
  2. Heat oil in medium non stick pan over medium heat. Add celery and onion and saute until celery and onion is soft and translucent (about 8-10 min). Add salt and pepper to taste.
  3. Cube bread and place in large bowl.
  4. Chop the fresh herbs and add to onions and celery in the pan. Cook for 1 min until the herbs become fragrant.
  5. Add the veggie mixture to the bread in the bowl and stir to combine.
  6. Pour half the chicken stock into the bowl with the bread and stir until the bread becomes moist.
  7. Pour into 9x9 glass or baking dish. Sprinkle the dried parsley over the top, along with salt and pepper. Pour the remaining chicken broth over the mixture in the pan.
  8. Place in oven and bake for 25 minutes. After 25 minutes, remove the foil and bake for 30 minutes more.
  9. When it's finished, the bread will be brown and toasty on top and the internal temperature should be about 165F.
  1. The internal temperature is more important when you are cooking stuffing inside a bird. When it's in a dish, if you bake according to the directions above, it will be fine.
  2. If you are adding meat, make sure it is completely cooked, or very close to completely cooked before adding it to the bread mixture.
River City Cookery


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