The beauty of this recipe is that you can make it ahead and when you stir in the final stock, you can also taste it for spices and salt and adjust to your liking. I use my own homemade white bread but you don't have to. I make my own roasted turkey stock but you don't have to. - Jenny Jones
- 8 cups dried white bread cubes
- 2 Tablespoons butter
- 2 Tablespoons vegetable oil (or extra light olive oil)
- 1 cup finely chopped onion
- 1 cup finely chopped celery
- 1/2 teaspoon poultry seasoning
- 1/2 teaspoon dried sage
- 1/2 teaspoon salt + pepper to taste
- 3 cups turkey or chicken stock, divided
- Set oven for two racks and preheat to 300° F.
- Cut a loaf of white bread into 1/2-inch cubes. Spread onto two baking sheets and bake for 15 minutes. Rotate sheets, turn oven off, and leave sheets inside for 15 minutes. When cooled, store dried cubes in an airtight bag until needed.
- Preheat oven to 325° F.
- Place bread cubes in a very large bowl.
- In a large fry pan, heat butter and oil on medium-high and saute onion, celery, poultry seasoning and sage for 4-5 minutes.
- Pour onion mixture over bread.
- Add salt, pepper, and TWO cups of stock.
- Combine well and place in a baking dish (mine is 2 1/2 qt.). Cover with a lid or foil and bake for 30 minutes.
- Remove cover, drizzle one cup of stock over the stuffing, cover and return to oven for 10 more minutes.
- If making ahead, refrigerate overnight. To serve, bring to room temperature and reheat in a 325° F oven for about 20 minutes.
- Before serving, stir in 2-3 Tbsp. of turkey drippings if you can. It adds a lot of flavor.
Notes: For more details on this recipe in my blog click here.