Stuffing Recipe | Easy holiday stuffing recipe | The best dressing recipe

Slice the baguette into quarters and cut into cubes.

Place the bread cubes on a foil-lined baking sheet in an even layer.

Bake at 425°F/218°C for 10-15 minutes to toast the bread.

Roughly chop one onion, dice two stalks of celery, and chop a handful of parsley.

Add 2 tablespoons of butter and 2 tablespoons of olive oil to a pan and melt over medium heat.

Add the chopped onion, celery, and parsley to the pan.

Season with 2 teaspoons of salt, black pepper to taste, 1 teaspoon of dried rosemary, 1 teaspoon of dried thyme, 1/2 teaspoon of garlic powder, and 1/4 teaspoon of ground sage. Mix everything together.

Add 1/4 cup (60ml) of chicken stock and wait until it's absorbed, then add another 1/4 cup (60ml) of chicken stock.

Cook until the onion and celery are tender.

Add the toasted bread cubes to the pan, including the crumbs, and mix together. You might need two spoons.

Add another 1/4 cup (60ml) of chicken stock.

Preheat the oven to 350°F/180°C.

Transfer the stuffing mixture to an oven-proof dish.

Bake at 350°F/180°C for 10-12 minutes.

Garnish with fresh parsley.

Equipment Needed

Spice Level: