Herb Stuffing

This is the straightforward, no-fuss stuffing that belongs on every Thanksgiving table. Butter, onion, celery, and poultry seasoning make the aromatic base. Hot broth and water get poured over cubed bread and parsley, and that’s the whole thing.

The liquid goes on hot. Bringing the broth mixture to a boil before pouring it over the bread helps the cubes absorb it evenly and softens them without turning the whole batch to mush. Toss lightly. Heavy stirring compresses the bread and you end up with paste instead of fluffy stuffing.

A full cup of butter sounds like a lot, but it’s what makes the difference between stuffing that tastes like seasoned cardboard and stuffing people actually fight over. The fat coats every bread cube and carries the herb flavor throughout.

Chef Tips

• Use day-old bread or dry it out. Fresh, soft bread turns to mush when the liquid hits it. Cube it the night before and leave it uncovered, or toast the cubes lightly.
• Toss, don’t stir. Use two forks or your hands. You want every cube moistened but not crushed.
• Adjust moisture to your preference. Some folks like drier stuffing, others want it moist. Add the liquid gradually and stop when it feels right.
• Stuff loosely. If going inside the bird, don’t pack it tight. Stuffing expands as it absorbs turkey juices.

Variations

• Sausage stuffing: Brown ½ pound of crumbled breakfast sausage and add it to the bread mixture.
• Cornbread version: Replace half the cubed bread with crumbled cornbread for a Southern spin.
• Apple and sage: Add 1 diced apple and 1 tablespoon fresh chopped sage for a fall harvest flavor.