Traditional Bread Stuffing

Traditional Bread Stuffing for Roasted Turkey or Chicken

This stuffing is easy and versatile, the perfect accompaniment for the holiday turkey. Make it your own with your family’s traditional variations!

1/2 loafPamela's Gluten-Free Bread Mix, prepared according to package instructions
1 tablespoon unsalted butter
1 cup diced onion (about 1/2 medium onion)
1/2 cup diced celery (about 1 medium stalk)
2 tablespoons fresh parsley, chopped
1 tablespoon fresh sage, chopped, or 1 teaspoon dried rubbed sage.
1 tablespoon fresh thyme, chopped, or 1 teaspoon dried thyme
1/8 teaspoon freshly grated nutmeg
salt and pepper
1/4 to 3/4 cup turkey or chicken stock, warmed

Use 1/2 loaf of Pamela's Gluten-Free Bread Mix to make croutons. Cut bread into 1/2-inch cubes and bake on a parchment-lined baking sheet in a preheated 200° oven for two hours. (Alternatively, bake croutons in a preheated 400° oven for 20 to 30 minutes until golden brown, turning at least once and watching closely to avoid burning.) Make croutons up to two days ahead, if desired. Allow croutons to cool completely before storing in an airtight bag or jar.

In a large sauté pan, melt unsalted butter over medium heat. Add onions and celery, season with salt and pepper. Cook onions and celery until soft and translucent. Remove from heat. Stir in parsley, sage, and thyme. Add croutons and stir to combine well. Moisten stuffing with stock. Add a little stock at a time, using only as much stock as needed to moisten stuffing without making it soggy. Amount needed will vary according to the size and dryness of croutons. Stuffing may be prepared to this step up to two days ahead and refrigerated, but must be re-heated thoroughly on stovetop, stirring gently to avoid mashing bread cubes, before stuffing into bird. Immediately place hot stuffing into seasoned turkey or chicken, packing lightly just until cavity is full. Do not overstuff. Close with skewers or string. Bake any excess stuffing in a shallow buttered casserole at 350° for 25 to 30 minutes, until golden brown. For a moister stuffing, cover with foil.

Roast stuffed turkey or chicken according to your chosen recipe. When turkey or chicken is done, check temperature of stuffing with a probe thermometer to ensure that stuffing has reached at least 160°. If not, remove stuffing to buttered baking pan, and return to oven to brown while turkey or chicken rests. For a moister stuffing, cover with foil before returning to oven. Government agencies recommend that stuffing reaches at least 160° to be safe to eat.

Yields enough stuffing for a large chicken (5-7 lbs.) with enough remaining for a small casserole, or a small turkey (up to12 lbs.) Double this recipe to stuff a large turkey (12-17 lbs.) Triple it for an even larger bird.

Variation:

Herb Bread Stuffing, for added flavor, make croutons from Pamela’s Amazing Herb Bread, prepared according to the package instructions under the heading Variety Breads.