Stuffing

A classic Canadian Thanksgiving stuffing that is toasty, savory, and herby, perfect for pairing with turkey and gravy.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 1

Total Time 1 30

Servings: 10 servings

Course: Main Course, Side Dish

Cuisine: Canadian, Thanksgiving

Calories: 250

Ingredients Method Notes

Ingredients

Bread Base

10 to 12 cups dried bread cubes White, sourdough, or a mix; slightly stale is perfect.

Vegetables

1 large onion, diced
3 to 4 pieces celery stalks, diced
2 cloves garlic, minced Optional but recommended.

Richness and Flavoring

1/2 cup butter Real butter is preferred.
1 tablespoon poultry seasoning
2 to 3 cups chicken or turkey broth Start with less, add more as needed.
2 pieces eggs, lightly beaten Helps the stuffing set.
to taste salt and pepper Season in layers and taste before baking.

Optional Add-Ins

cooked sausage Optional.
chopped apples Optional.
dried cranberries Optional.
toasted pecans Optional.

Method

Preparation

Put your dried bread cubes into the biggest bowl you have.

Cooking the Vegetables

In a large skillet, melt the butter over medium heat.
Add onion and celery, then cook for 8 to 10 minutes until soft.
Add garlic for the last 30 seconds, then sprinkle in poultry seasoning, salt, and pepper.
Stir and let it get fragrant.

Combining Ingredients

Scrape the buttery veggie mix over the bread cubes and toss gently.
Pour in 2 cups broth to start, then add the beaten eggs and mix.
If it looks dry, add more broth a splash at a time until bread is moist, but not soupy.

Baking

Spoon into a buttered 9x13 inch dish.
Cover with foil and bake at 350°F for 30 minutes.
Uncover and bake for an additional 15 to 20 minutes until the top is golden and crisp.

Notes

Make ahead by prepping the dry and cooked parts separately or assembling the whole dish the night before. Store leftovers in an airtight container in the fridge for 4 days or freeze for up to 2 months.