Savory Bread and Celery Stuffing: A Classic Holiday Side Dish

Stuffing, also known as dressing, is a quintessential side dish, especially during Thanksgiving and Christmas. While there are countless variations, this classic bread and celery stuffing recipe stands the test of time. It’s simple, flavorful, and perfectly complements any holiday roast. This recipe focuses on achieving a moist yet slightly crisp texture, with the subtle sweetness of caramelized onions and the refreshing crunch of celery. We’ll guide you through each step to create a stuffing that will be the star of your holiday table.

Why This Bread and Celery Stuffing Recipe Works

This recipe is more than just throwing bread and vegetables together. It’s about building layers of flavor and achieving the perfect texture. Here’s why this recipe is a winner:

* **Flavor Depth:** Caramelizing the onions and sautéing the celery creates a rich, savory base. The herbs, especially sage and thyme, add an aromatic complexity that elevates the entire dish.
* **Perfect Texture:** Using a combination of fresh and dried bread provides a balance of moisture and structure. The dried bread soaks up the flavorful broth, while the fresh bread keeps the stuffing from becoming too mushy. Baking uncovered at the end ensures a slightly crisp top.
* **Versatility:** This recipe is easily adaptable to your preferences. You can add sausage, mushrooms, cranberries, or other vegetables to customize the flavor profile.
* **Make-Ahead Friendly:** You can prepare the stuffing a day or two in advance and bake it just before serving, making holiday meal prep less stressful.

Ingredients You’ll Need

Before you start, gather your ingredients. This recipe serves approximately 8-10 people.

* **Bread:** 1 large loaf (about 1 pound) of day-old bread, cut into 1-inch cubes. A combination of white bread and sourdough is ideal for flavor and texture. You’ll need approximately 10-12 cups of bread cubes.
* **Celery:** 4-5 stalks, finely diced. Celery provides a refreshing crunch and subtle flavor.
* **Onion:** 1 large yellow onion, finely diced. Onion forms the aromatic base of the stuffing.
* **Butter:** 1/2 cup (1 stick), unsalted. Butter adds richness and flavor. You can substitute with olive oil for a vegetarian option.
* **Chicken Broth:** 3-4 cups, low-sodium. Chicken broth provides moisture and flavor. Vegetable broth can be used for a vegetarian version.
* **Eggs:** 2 large eggs, lightly beaten. Eggs help bind the stuffing together.
* **Fresh Herbs:** 2 tablespoons chopped fresh sage, 2 tablespoons chopped fresh thyme, and 1 tablespoon chopped fresh parsley. Fresh herbs add a vibrant flavor. Dried herbs can be substituted (use 1 teaspoon of dried for every tablespoon of fresh).
* **Salt and Pepper:** To taste. Season generously to enhance the flavors.
* **Optional Add-ins:** 1/2 pound cooked sausage (Italian or breakfast), crumbled; 1 cup chopped mushrooms; 1 cup dried cranberries; 1/2 cup chopped walnuts or pecans.

Equipment You’ll Need

* Large bowl
* Large skillet or Dutch oven
* 9×13 inch baking dish
* Measuring cups and spoons
* Cutting board and knife

Step-by-Step Instructions

Follow these detailed instructions to create the perfect bread and celery stuffing.

**Step 1: Prepare the Bread**

* **Dry the Bread:** The most crucial step is to ensure the bread is sufficiently dry. This allows it to absorb the flavorful broth without becoming mushy. You have a few options:
* **Oven Drying:** Spread the bread cubes in a single layer on a baking sheet. Bake at 250°F (120°C) for 1-1.5 hours, or until the bread is dry and slightly crisp, flipping halfway through. Watch carefully to prevent burning.
* **Air Drying:** Spread the bread cubes in a single layer on a baking sheet and let them air dry for 2-3 days, or until completely dry. This is a slower but more hands-off method.
* **Toasting:** Lightly toast the bread cubes in a toaster oven or under the broiler until lightly golden brown and dry. Be careful not to burn them.

**Step 2: Sauté the Vegetables**

* **Melt Butter:** In a large skillet or Dutch oven, melt the butter over medium heat. If using olive oil, heat it over medium heat.
* **Sauté Onions:** Add the diced onion to the melted butter and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Continue cooking until the onions are lightly caramelized, about 5-7 minutes longer. This step is crucial for developing a deep, savory flavor.
* **Add Celery:** Add the diced celery to the skillet and cook, stirring occasionally, until softened, about 5-7 minutes.
* **Season with Salt and Pepper:** Season the vegetables with salt and pepper to taste. Remember that the broth will also add salt, so don’t over-season at this stage.

**Step 3: Combine Ingredients**

* **Transfer to Bowl:** Transfer the sautéed onions and celery to a large bowl.
* **Add Bread Cubes:** Add the dried bread cubes to the bowl with the vegetables.
* **Add Herbs:** Add the chopped fresh sage, thyme, and parsley to the bowl.
* **Optional Add-ins:** If using sausage, mushrooms, cranberries, or nuts, add them to the bowl at this stage.
* **Toss to Combine:** Gently toss all the ingredients together until well combined.

**Step 4: Add Wet Ingredients**

* **Whisk Eggs and Broth:** In a separate bowl, whisk together the eggs and chicken broth (or vegetable broth).
* **Pour over Bread Mixture:** Gradually pour the egg and broth mixture over the bread mixture, tossing gently to ensure the bread is evenly moistened. Be careful not to over-saturate the bread. You may not need all the broth. The stuffing should be moist but not soggy.

**Step 5: Bake the Stuffing**

* **Preheat Oven:** Preheat oven to 350°F (175°C).
* **Grease Baking Dish:** Grease a 9×13 inch baking dish with butter or cooking spray.
* **Transfer Stuffing to Dish:** Transfer the stuffing mixture to the prepared baking dish and spread it evenly.
* **Cover with Foil (Optional):** For a moister stuffing, cover the baking dish with aluminum foil. For a crispier top, bake uncovered.
* **Bake:** Bake for 30-40 minutes, or until the stuffing is heated through and the top is golden brown. If baking covered, remove the foil during the last 10-15 minutes to allow the top to crisp up.
* **Check for Doneness:** The stuffing is done when it reaches an internal temperature of 165°F (74°C).

**Step 6: Let Rest and Serve**

* **Let Rest:** Let the stuffing rest for 10-15 minutes before serving. This allows the flavors to meld and the stuffing to set up slightly.
* **Serve:** Serve the stuffing warm as a side dish. It pairs perfectly with roasted turkey, chicken, or ham.

Tips for Perfect Bread and Celery Stuffing

* **Don’t Over-Saturate:** Be careful not to add too much broth. The stuffing should be moist but not soggy. Add the broth gradually and toss to combine until the bread is evenly moistened.
* **Use Day-Old Bread:** Using day-old bread is crucial for achieving the right texture. Fresh bread will become too mushy when mixed with the broth.
* **Caramelize the Onions:** Taking the time to caramelize the onions adds a depth of flavor that elevates the entire dish.
* **Adjust Seasoning:** Taste the stuffing before baking and adjust the seasoning as needed. Add more salt, pepper, or herbs to suit your preferences.
* **Make Ahead:** Prepare the stuffing a day or two in advance and store it in the refrigerator. Add the broth just before baking.
* **Bake Separately or in the Bird:** While this recipe is designed for baking separately, you can also use it to stuff a turkey or chicken. If stuffing the bird, be sure to cook it to an internal temperature of 165°F (74°C).
* **Crispy Top:** For an extra crispy top, broil the stuffing for a minute or two after baking, watching carefully to prevent burning.

Variations and Add-ins

This classic bread and celery stuffing recipe is a great starting point, but you can easily customize it to your liking. Here are a few ideas:

* **Sausage Stuffing:** Add 1/2 pound of cooked and crumbled sausage (Italian or breakfast) to the stuffing mixture. This adds a savory and flavorful element.
* **Mushroom Stuffing:** Add 1 cup of chopped mushrooms (such as cremini or shiitake) to the skillet along with the celery and onions. Mushrooms add an earthy and umami flavor.
* **Cranberry Walnut Stuffing:** Add 1 cup of dried cranberries and 1/2 cup of chopped walnuts or pecans to the stuffing mixture. This adds a touch of sweetness and crunch.
* **Apple Sage Stuffing:** Add 1 diced apple (such as Granny Smith or Honeycrisp) to the skillet along with the celery and onions. The apple adds a subtle sweetness and tartness that complements the sage.
* **Cornbread Stuffing:** Substitute half of the bread cubes with cornbread cubes for a Southern-inspired twist.
* **Oyster Stuffing:** For a coastal variation, add 1 pint of shucked oysters to the stuffing mixture. Be sure to use fresh, high-quality oysters.
* **Vegetarian Stuffing:** Use vegetable broth instead of chicken broth and add additional vegetables such as carrots, parsnips, or butternut squash.

Serving Suggestions

Bread and celery stuffing is a classic side dish that pairs well with a variety of main courses. Here are a few serving suggestions:

* **Roasted Turkey:** The quintessential Thanksgiving pairing. Stuffing complements the savory flavors of the turkey and helps to absorb the delicious gravy.
* **Roasted Chicken:** A year-round favorite. Stuffing makes a comforting and satisfying side dish for roasted chicken.
* **Roasted Ham:** The sweetness of ham pairs nicely with the savory flavors of the stuffing.
* **Pork Loin:** Stuffing adds a hearty and flavorful element to a pork loin dinner.
* **Vegetarian Main Courses:** Serve stuffing alongside vegetarian dishes such as lentil loaf, roasted vegetables, or mushroom Wellington.

Make-Ahead Instructions

One of the best things about stuffing is that it can be made ahead of time, which is a lifesaver during the busy holiday season. Here’s how to make it ahead:

* **Prepare the Stuffing:** Follow the recipe instructions up to the point of adding the broth. Combine the bread cubes, sautéed vegetables, herbs, and any optional add-ins in a large bowl.
* **Store in the Refrigerator:** Transfer the stuffing mixture to a greased baking dish, cover tightly with plastic wrap, and store in the refrigerator for up to 2 days.
* **Add Broth and Bake:** When ready to bake, remove the stuffing from the refrigerator and let it sit at room temperature for 30 minutes. Add the broth and eggs just before baking, following the recipe instructions.
* **Bake as Directed:** Bake the stuffing as directed in the recipe, adjusting the baking time as needed to ensure it is heated through and the top is golden brown.

Storage Instructions

Leftover stuffing can be stored in the refrigerator for up to 3-4 days. Store it in an airtight container to prevent it from drying out.

**Reheating Instructions:**

* **Oven:** Preheat oven to 350°F (175°C). Place the stuffing in a baking dish, add a tablespoon or two of broth or water to moisten it, and cover with foil. Bake for 15-20 minutes, or until heated through.
* **Microwave:** Place a portion of stuffing on a microwave-safe plate, add a tablespoon of water, and cover with plastic wrap. Microwave on high for 1-2 minutes, or until heated through.
* **Skillet:** Heat a skillet over medium heat. Add a tablespoon of butter or oil, then add the stuffing and cook, stirring occasionally, until heated through and slightly crispy.

Enjoy Your Homemade Bread and Celery Stuffing!

This classic bread and celery stuffing recipe is a delicious and versatile side dish that’s perfect for holidays, special occasions, or even a simple weeknight meal. With its flavorful ingredients, perfect texture, and easy-to-follow instructions, you’ll be making this stuffing for years to come. Enjoy!