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Herbed Bread Stuffing


  • 9-10 cups cubes of any organic bread (1 lb)
  • 3 onions, chopped
  • 3 celery ribs, thinly sliced
  • 1/2 teaspoon sage
  • 1/2 teaspoon rosemary
  • 1 teaspoon thyme
  • 125 g/1 stick unsalted butter
  • 1 1/2 cups chicken broth
  • 1/2 cup water

Preheat oven to 325°F.
Toast and dry bread cubes in a large shallow baking pan in middle of oven, 25 to 30 minutes. Cook onions, celery, and herbs in butter in a large heavy skillet over moderately low heat, stirring occasionally, until celery is softened, about 10 minutes. Stir together bread, vegetables, broth, water, and salt and pepper to taste and then cool completely, uncovered. Stuff the cavity of Turkey and roast. Stuffing can be made, covered and chilled one day ahead.

Yields about 12 cups