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Traditional Stuffing (Baked Outside the Turkey)

How I like to prepare our Thanksgiving Stuffing
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Side Dish
Cuisine: American
Keyword: dressing, stuffing
Servings: 10 people

Equipment

  • 9 x 13 baking dish

Ingredients

  • 12 ounces Pepperidge Farm herb-seasoned classic stuffing
  • 6 tablespoons unsalted butter plus more for the dish
  • 1 cup diced onion 1 medium onion
  • 1 cup diced celery 2 to 3 stalks
  • ¼ teaspoon black pepper
  • 2 cups chicken stock or turkey stock
  • 2 eggs beaten (optional)

Using plain dried bread instead (about 12 cups of day-old bread, cubed and dried)? Add 2 teaspoons dried sage, 1 teaspoon dried thyme, and ½ teaspoon salt.

US Customary - Metric

Instructions

Heat the Oven and Prep the Dish

  • Heat the oven to 350°F.
  • Grease a 9x13-inch baking dish with butter.

Cook the Vegetables

  • Melt the butter in a large skillet over medium heat.
  • Add the onion and celery. Cook for 8 to 10 minutes, until soft.
  • Stir in the pepper.

Toss with the Bread (Pepperidge Farm Stuffing)

  • Put the bread in a large bowl. Add the vegetables and toss to combine.

Add the Stock

  • Pour in 2 cups of warm stock a little at a time, tossing as you go. If you're using eggs, stir them in now.
  • Add up to ½ cup more stock if the bread still looks dry. It should be moist, not soggy.
    • Add the stock gradually. You can add more, but you can't take it out.

Bake Covered

  • Spread the stuffing in the dish. Cover with foil and bake for 25 minutes.

Bake Uncovered

  • Remove the foil and bake for another 15 to 20 minutes, until the top is golden. Check the center with a thermometer. It should reach 165°F.

Serve

  • Serve hot with turkey and gravy.