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Stuffing in a baking dish with mashed potatoes
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Easy Stuffing

Course Side Dish
Keyword Black Pepper, Butter, Carrot, Celery, Chicken Broth, Egg, Garlic, Onion, Salt, Vegetable Oil
Cooking Method Oven
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 9
Calories 118kcal
Author University of Maine Extension

Equipment

  • Oven
  • Large Skillet
  • Mixing Bowl
  • Baking Dish 9x9 inch

Ingredients

  • 1 Tbsp Olive Oil
  • ½ Onion Cut into ¼-½ inch pieces
  • 1 Celery Stalk Cut into ¼-½ inch pieces
  • ½ Carrot Large, peeled and cut into ¼-½ inch pieces
  • 1 clove Garlic Finely minced
  • 1 Egg Beaten
  • ½ quart Vegetable Stock Low-sodium
  • 5-6 cups Sandwich Bread Whole-grain, cubed and dried overnight or in the oven
  • 2 Tbsp Butter Unsalted
  • Salt To taste
  • Black Pepper To taste
  • Herbs To taste; rosemary, parsley, chive, oregano

Instructions

  • Preheat the oven to 400 F.
  • In a large sauté pan, heat oil over medium heat.
  • Add onion, celery, carrot, and garlic. Cook and stir frequently until lightly browned.
  • Place cooked vegetables in a large mixing bowl and add broth/stock and beaten egg. Mix well then add in the dried bread cubes. Season with salt, pepper, and herbs. The mixture should be fairly wet but not soupy, add more broth if too dry. (*Optional, can add any drippings from a roasted turkey.)
  • Use half of the butter to coat a 9×9-inch baking dish. Spread the bread mixture into the buttered dish and top with the remaining butter.
  • Bake for 30–45 minutes or until golden and slightly crisp around the edges and top. Should reach a minimum of 145 degrees F internally.

Video

Notes

  • Cornbread can also be used.

Nutrition

Calories: 118kcal | Carbohydrates: 14g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 25mg | Sodium: 360mg | Potassium: 59mg | Fiber: 1g | Sugar: 2g | Vitamin A: 785IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 1mg