Homemade stuffing tastes so much better than any mix you can buy at the grocery store, and this recipe is quick and easy. It takes just 25 minutes to prepare and goes well with grilled or roasted beef, pork, chicken, and fish.
Nutrition per serving may change if servings are adjusted.
10 ounces whole-wheat bread (8 to 10 slices)
1 tablespoon olive oil
1 cup thinly sliced onion
1 cup sliced celery
1 (14 ounce) can reduced-sodium chicken broth
¼ cup refrigerated or frozen egg product, thawed, or 1 egg, lightly beaten
4 teaspoons poultry seasoning
1 tablespoon chopped fresh parsley, plus more for garnish
Preheat oven to 300°F. Cut bread into ½-inch cubes. Spread the cubes in a large rectangular baking pan. Bake for 10 to 15 minutes or until the cubes are dry. The cubes will continue to crisp as they cool. (Or let the bread cubes stand loosely covered at room temperature for 8 to 12 hours.) You should have about 6 cups dried bread cubes.
Increase oven temperature to 325°F. Heat oil in a large saucepan over medium heat. Add onion and celery. Cook for 5 to 10 minutes or until the vegetables are tender, stirring occasionally. Remove from heat.
Add broth to the onion mixture. Stir in egg, poultry seasoning, and 1 tablespoon parsley. Add the bread cubes; toss gently to coat. Spoon the mixture into a lightly greased 1½-quart baking dish.
Bake, uncovered, in the 325°F oven for about 45 minutes or until the stuffing is heated through and the top is browned. If desired, garnish with additional parsley.
To make ahead: Prepare through Step 1. Store the dried bread cubes in an airtight container at room temperature for up to 1 day. To serve, continue with Steps 2-4.