Classic Stuffing Recipe - Laura Vitale - Laura in the Kitchen Episode 843

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat and adds a distinct flavor.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lower in calories and suitable for vegetarians.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: no herbs

Dried herbs are more accessible and have a longer shelf life.

egg

🥗Healthier: flaxseed meal

💰Cheaper: applesauce

Flaxseed meal binds ingredients while being egg-free.

Preheat oven to 375°F (190°C).

Dry out white bread cubes in a single layer on a baking sheet in a 275°F (135°C) oven for 45 minutes.

Melt 1/3 cup unsalted butter in a large pan over medium heat.

Sauté chopped onion and chopped celery for about 5-7 minutes until softened.

Add poultry seasoning to the sautéed vegetables and stir.

Combine sautéed vegetables with dried bread cubes in a large mixing bowl.

Add a good grinding of black pepper to the mixture.

Pour in chicken stock, starting with 1 cup and adding more as needed, up to 1.75 cups, until bread is moistened but not swimming in stock.

Transfer stuffing mixture to a glass pie dish or baking dish.

Bake in the preheated oven for 30 minutes until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens