Holiday Herb Stuffing
Classic herb bread stuffing with cranberries and apple. Make ahead, vegetarian or gluten free, and bake until golden for Thanksgiving or holiday roasts.
This is a classic bread stuffing to accompany a Thanksgiving turkey or holiday roast.
- Use day-old ciabatta and sautéed onion, celery, and apple for texture and flavor.
- Toss bread with cranberries, poultry seasoning, and 2 cups stock, then bake covered then uncovered until golden.
- Recipe is easy to adapt: make ahead, swap stocks for vegetarian, use gluten-free bread, or add sausage or nuts.
Spices
Featured in this Recipe
Preparation Instructions:
1. Slice bread into cubes.
2. Preheat oven to 350° and butter a 9X9 baking dish, set aside. In a large skillet over medium heat, melt butter. Add onion, celery, apple, cook until soft, 6 minutes. Add Poultry Stuffing Seasoning, stir, cook for 1 minute more.
3. In a large bowl, add bread cubes, cranberries, onion mixture, broth, salt, and pepper. Mix until all ingredients are well incorporated.
4. Transfer mixture to the prepared baking dish. Cover with foil and bake for 30 minutes, then remove foil and cook until golden, about 10 minutes more. Serve hot.
thespicehouse.com
Frequently Asked Questions
Can I use a different bread instead of ciabatta?
Yes. Use any day-old bread with a firm crumb like sourdough, French bread, or country loaf. If your bread is fresh, dry the cubes in a 300°F oven for 10 to 15 minutes so they hold up to the stock.
Can I make this stuffing ahead of time?
Yes. Assemble the stuffing and refrigerate covered for up to 24 hours before baking. You can also fully bake it, cool, then refrigerate and reheat covered at 325°F until heated through. For longer storage, freeze for up to one month; thaw overnight before baking or reheating.
How do I keep the stuffing moist without making it soggy?
Start with day-old bread and add the 2 cups of stock gradually, mixing until the bread is evenly moistened. Bake covered for the first 30 minutes to retain moisture, then uncover to let excess liquid evaporate and the top brown. If it seems dry after mixing, add stock a tablespoon at a time.
Can I cook the stuffing inside the turkey?
You can, but it will extend the turkey cooking time and you must check that the center of the stuffing reaches 165°F for food safety. Because of uneven heat and browning, many cooks prefer baking stuffing in a separate dish.
How can I make this recipe vegetarian or vegan?
Use vegetable stock and swap butter for a plant-based spread or olive oil. Check that any commercial seasoning is vegetarian. Follow the same cooking steps.
Can I use dried cranberries, add sausage, or include nuts?
Yes. Dried cranberries work; you may want to rehydrate them briefly or increase the apple for moisture. For sausage, cook and drain it before mixing into the stuffing. Toasted walnuts or pecans add crunch—fold them in before baking.
What can I use if I do not have Poultry Stuffing Seasoning?
Make a quick blend: 1 teaspoon dried sage, 1 teaspoon dried thyme, 1/2 teaspoon dried rosemary, and 1/2 teaspoon parsley. Add salt and pepper to taste and use in place of the commercial mix.
How should I store and reheat leftovers?
Store leftovers in an airtight container in the fridge for 3 to 4 days. Reheat covered in a 325°F oven until hot, about 15 to 25 minutes. For longer storage, freeze up to 3 months, then thaw overnight in the fridge before reheating.
Can I use a different bread instead of ciabatta?
Yes. Use any day-old bread with a firm crumb like sourdough, French bread, or country loaf. If your bread is fresh, dry the cubes in a 300°F oven for 10 to 15 minutes so they hold up to the stock.
Can I make this stuffing ahead of time?
Yes. Assemble the stuffing and refrigerate covered for up to 24 hours before baking. You can also fully bake it, cool, then refrigerate and reheat covered at 325°F until heated through. For longer storage, freeze for up to one month; thaw overnight before baking or reheating.
How do I keep the stuffing moist without making it soggy?
Start with day-old bread and add the 2 cups of stock gradually, mixing until the bread is evenly moistened. Bake covered for the first 30 minutes to retain moisture, then uncover to let excess liquid evaporate and the top brown. If it seems dry after mixing, add stock a tablespoon at a time.
Can I cook the stuffing inside the turkey?
You can, but it will extend the turkey cooking time and you must check that the center of the stuffing reaches 165°F for food safety. Because of uneven heat and browning, many cooks prefer baking stuffing in a separate dish.
How can I make this recipe vegetarian or vegan?
Use vegetable stock and swap butter for a plant-based spread or olive oil. Check that any commercial seasoning is vegetarian. Follow the same cooking steps.
Can I use dried cranberries, add sausage, or include nuts?
Yes. Dried cranberries work; you may want to rehydrate them briefly or increase the apple for moisture. For sausage, cook and drain it before mixing into the stuffing. Toasted walnuts or pecans add crunch—fold them in before baking.
What can I use if I do not have Poultry Stuffing Seasoning?
Make a quick blend: 1 teaspoon dried sage, 1 teaspoon dried thyme, 1/2 teaspoon dried rosemary, and 1/2 teaspoon parsley. Add salt and pepper to taste and use in place of the commercial mix.
How should I store and reheat leftovers?
Store leftovers in an airtight container in the fridge for 3 to 4 days. Reheat covered in a 325°F oven until hot, about 15 to 25 minutes. For longer storage, freeze up to 3 months, then thaw overnight in the fridge before reheating.
Comments