Thanksgiving Stuffing

You can go anywhere you want with stuffing, but my favorite is still classic cubed bread with traditional herbs and spices. Add raisins if you like a little sweetness.


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3 tablespoons fresh flat-leaf parsley
1 tablespoon plus 1/2 teaspoon Bell’s Seasoning or poultry seasoning
3/4 cup (1 1/2 sticks) unsalted butter
3/4 cup minced yellow onion (about 1 medium onion)
3/4 cup minced celery (about 2 large stalks)
2 1/2 teaspoons kosher salt
1 teaspoon fine, freshly ground black pepper
2 1/4 teaspoons dry mustard
18 cups 1/2-inch bread cubes (from about 1 1/2 pounds day-old bread with crusts removed)
2 large eggs, lightly beaten
1/2 cup raisins, rehydrated in hot water and drained (optional)

Make the stuffing up to two hours before roasting the turkey.

  1. Melt butter in a 12-inch sauté pan or skillet over medium-high heat.
  2. When butter is hot enough to sizzle a piece of onion, stir in onions and celery and sauté until onions become translucent, about 5 minutes. Add parsley, salt and pepper and sauté for another minute.
  3. Add Bell’s or poultry seasoning and dry mustard. Remove from heat and stir until all ingredients are combined evenly.
  4. Place bread cubes in a large mixing bowl. Toss with onion mixture.
  5. Stir in beaten eggs and raisins, if using.
  6. While stirring with a large spoon, pour 1 1/2 cups of the reserved hot broth all over the mixture.

NOTE: You may not need more broth if the bread is soft and fresh. If bread is on the dry side, add up to 3/4-cup additional broth to moisten bread completely without completely soaking it. You should be able to distinguish individual cubes of bread in the moist stuffing.

Preparation Time: 
About 30 minutes.