Classic Bread Stuffing

Classic Bread Stuffing
Mark Boughton Photography / styling: Teresa Blackburn
  • Yield: 12 servings

Only about 2 to 3 cups of stuffing will fit inside the bird. Place the rest in a dish, cover and bake. Remember, the stuffing that cooks inside the bird will be very moist from the turkey juices. The stuffing in the dish will be a bit drier. This amount of stuffing will fit inside a 12-pound turkey. Double it for a larger bird or if you want leftovers.


3/4cup dried cranberries
2tablespoons olive oil
2tablespoons butter
1/2cup diced yellow onion
1/2cup diced celery hearts
4 garlic cloves, minced
2tablespoons minced fresh sage
1teaspoon coarse salt
1teaspoon freshly ground black pepper
4cups toasted bread cubes or croutons
1/3cup pecan pieces
1/4cup coarsely chopped flat-leaf parsley leaves
1 to 1 1/2cup reduced-sodium chicken broth


  1. Combine dried cranberries and hot water; soak 30 minutes to plump.
  2. Heat olive oil and butter in a skillet over medium heat. Add onions and celery and cook about 8 minutes. Add garlic, sage, salt and pepper and cook 3 minutes. Remove from heat and let cool 10 minutes.
  3. Combine vegetables with remaining ingredients and mix gently with a spatula or spoon. Cover and refrigerate until needed.
  4. Spoon stuffing into the cavity of a prepared turkey and roast. Or place stuffing in a shallow baking dish and bake 30 minutes at 350F. Makes 6 cups.
—Recipe by Relish Cooking Show Chef Brian Morris