Make-Ahead Old Fashioned Celery and Onion Stuffing
Old Fashioned Celery and Onion Stuffing uses only a few ingredients and a handful of herbs but packs in a bunch of flavor. This recipe can be made-ahead and frozen.
Servings: 6 -8 servings
Calories:
Ingredients
- 6 tablespoon unsalted butter
- 2 ½ cups celery diced
- 2 ½ cups onion diced
- 1 tablespoon dried sage
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 4 cups thick-sliced white bread stale*
- 2 ½ cups vegetable chicken or turkey stock
- 2 tablespoon fresh parsley chopped
Instructions
- Preheat the oven to 350 degrees.
- Spray a 9x13 baking dish with non-stick cooking spray. Set aside.
- Melt butter in a large skillet over medium heat.
- Add the onions, celery, sage, rosemary, thyme, salt and pepper and cook for 5-7 minutes or until the celery and onions are softened, but not mushy. Remove from the heat and allow to cool.
- Meanwhile cut the bread into 1-inch cubes and place in a large bowl. Once cooled add the celery and onion mixture to the bowl, along with the stock. Mix the ingredients together by hand.
- Transfer the stuffing to the prepared baking dish and sprinkle fresh parsley on top.
- Bake for 30-35 minutes or until golden and slightly crispy on top. Serve hot.
Notes
*If you do not have stale bread, place whole slices of bread into the oven at 350 for 5 minutes, then cut into cubes.
*White bread can be replaced with any type of bread you like.
*To make ahead: use a 9x13 Pyrex dish with a lid. Prepare stuffing through step 5 and place into the baking dish (skipping the parsley). Cover with plastic wrap and the lid and freeze for up to 2 weeks.
*To cook from frozen: thaw stuffing in the fridge for 24 hours. Allow to sit on the counter for 1 hour to come up to room temperature. Add ¼ - ½ cup of stock if the mixture seems very dry. Add the parsley and cook for 30-35 mins.