Quick way to grow 4 stuffing variations
This recipe offers four delicious and versatile stuffing variations using a basic bread stuffing as the base. Perfect for adding unique flavors to your holiday meals or weeknight dinners.
Equipment
- large skillet
- 9x13 inch baking dish
Ingredients
Base Stuffing
- 1/2 cup butter
- 2 stalks celery chopped
- 1 onion chopped
- 4 cups chicken broth
- 14 ounces dried bread cubes
- 2 teaspoons poultry seasoning
- 1 teaspoon salt
- 1/2 teaspoon pepper
Variation 1: Apple & Sausage
- 1 pound pork sausage cooked and crumbled
- 1 apple chopped
Variation 2: Mushroom & Herb
- 8 ounces mushrooms sliced
- 1 tablespoon fresh sage chopped
- 1 tablespoon fresh thyme chopped
Variation 3: Cranberry & Pecan
- 1/2 cup dried cranberries
- 1/2 cup pecans chopped
Variation 4: Cornbread
- 14 ounces cornbread crumbles replace dried bread cubes
Instructions
Base Stuffing Instructions
- Preheat oven to 350°F (175°C).
- Melt butter in a large skillet and sauté celery and onion until softened.
- Stir in chicken broth, bread cubes, poultry seasoning, salt, and pepper until well combined.
- Transfer the mixture to a 9x13 inch baking dish; you may optionally mix in your chosen variation ingredients at this point.
- Bake for 30-40 minutes, or until the top is golden brown and heated through.
Variations
- For Apple & Sausage stuffing, add cooked sausage and chopped apple to the base mixture before baking.
- For Mushroom & Herb stuffing, sauté sliced mushrooms with the celery and onion, then add fresh sage and thyme to the base mixture.
- For Cranberry & Pecan stuffing, mix dried cranberries and chopped pecans into the base mixture before baking.
- For Cornbread stuffing, substitute dried bread cubes with cornbread crumbles in the base recipe.
Notes
Feel free to adjust seasonings to your taste. For a moister stuffing, add a bit more chicken broth. The variations can be made individually or combined for a unique flavor profile.