Classic Bread Stuffing

Tips & Techniques

• High Altitude (3500-6500 ft):

  Add up to 1/2 cup chicken broth if a more moist stuffing is desired.

• Lighter Classic Bread Stuffing:

  For 6 grams of fat and 135 calories per serving, decrease butter to 1/4 cup. In Dutch oven, heat butter and 1/2 cup chicken broth to boiling over medium-high heat. Cook celery and onion in broth mixture. Continue as directed in step 2. 10 servings (1/2 cup each).

• Apple-Raisin Stuffing:

  Increase salt to 1 1/2 teaspoons. Add 3 cups finely chopped apples and 3/4 cup raisins with the remaining ingredients. 15 servings (1/2 cup each).

• Chestnut Stuffing:

  Add 1 to 1 1/2 cups roasted chestnuts, shelled and chopped, to stuffing. To roast chestnuts, cut X-shaped slit on one side of shell. Place on ungreased cookie sheet. Bake at 400°F for 15 to 20 minutes, stirring occasionally. Cool slightly; remove shells. 12 servings (1/2 cup each).

• Giblet Stuffing:

  Simmer heart, gizzard and neck from turkey in water seasoned with salt and pepper 1 to 2 hours or until tender. Add liver during the last 15 minutes of cooking. Drain giblets. Remove meat from neck; finely chop meat and giblets and add with the remaining ingredients. 12 servings (1/2 cup each).

• Mushroom Stuffing:

  Cook 2 cups sliced mushrooms (about 5 oz) with the celery and onion. 10 servings (1/2 cup each).

• Oyster Stuffing:

  Add 2 cans (8 oz each) oysters, drained and chopped, or 2 cups shucked oysters, drained and chopped, with the remaining ingredients. 12 servings (1/2 cup each).

• Sausage Stuffing:

  Omit salt. In 10-inch skillet, cook 1 lb bulk pork sausage over medium heat, stirring occasionally, until no longer pink; drain, reserving drippings. Substitute drippings for part of the butter. Add cooked sausage with the remaining ingredients. 12 servings (1/2 cup each).

• Success

  You can bake the stuffing separately in a 13x9-inch glass baking dish at 325°F for about 45 minutes. Cover with foil for the first 30 minutes.

• If you bake the stuffing separately, spoon some of the drippings from the turkey roasting pan over the stuffing.