STEP 1: PREPARE THE BREAD

Start by cutting your day-old bread into small cubes. If the bread is fresh, you can dry it out by placing it on a baking sheet and toasting it in a 300°F (150°C) oven for about 15-20 minutes, stirring occasionally. This will give your stuffing the perfect texture.

STEP 2: Sauté the Vegetables

In a large skillet, melt the unsalted butter over medium heat. Add the diced onion and celery, sautéing until they are softened and translucent, about 5-7 minutes. This step infuses the stuffing with rich, savory flavors.

STEP 3: Combine the Ingredients

In a large mixing bowl, combine the toasted bread cubes, sautéed vegetables, and the dried herbs (sage and thyme). If you’re using any optional add-ins, such as dried cranberries, nuts, or diced apples, fold them in now.

STEP 4: MOISTEN THE STUFFING

Pour in the chicken or turkey broth, stirring gently until all the bread cubes are moistened. The stuffing should be damp but not soggy. Taste and season with salt and pepper as needed.

STEP 5: STUFF THE TURKEY OR BAKE SEPARATELY

If you’re stuffing the turkey, carefully spoon the mixture into the cavity of the bird, packing it loosely. Remember that the stuffing will expand as it cooks. If you prefer to bake it separately, transfer the stuffing to a greased baking dish.

STEP 6: BAKE

For stuffing inside the turkey, roast the turkey according to your preferred method, ensuring that the stuffing reaches an internal temperature of 165°F (75°C). If baking separately, preheat your oven to 350°F (175°C) and bake the stuffing for about 30-45 minutes, or until it’s golden brown on top.

STEP 7: SERVE

Once the turkey is done, let it rest before carving. If baked separately, fluff the stuffing with a fork before serving. Garnish with fresh parsley for a pop of color.