Light and Fluffy Stuffing

This Light and Fluffy Stuffing is filled a delicious sweet and savoury combination of apple and aromatics – in the form of onion, garlic and herbs.

My mom has a special stuffing recipe that she created.  No turkey dinner at my parents’ house would ever be complete without it.  It’s a very non-traditional stuffing though (Mom calls it dressing). 

When I recently cooked a turkey (just to free up freezer space!) I decided to try my hand at creating a stuffing myself.

While this stuffing would never take the place of Mom’s, it’s a simpler, lighter version that we’ll definitely be eating when we have more casual turkey dinners (and it’s a lot less work to make).

Made using leftover bread, a few pantry staples, an apple I had on hand and herbs from my garden (or your spice rack), it’s pretty budget friendly too!  The fruity notes play really nicely with my homemade Easy Cranberry Sauce, so you may want to consider serving the two together!

(PS – check out our posts on Stocking Your Pantry on a Dime, Stocking Your Freezer on a Dime, and Stocking your Fridge on a Dime post.

Step-by-Step Instructions – Light and Fluffy Stuffing

Ingredients for Light and Fluffy Stuffing.

Cut your bread into 1/4 inch pieces and spread it on a cookie sheet.  Aim for around 6 cups of diced bread.  Bake in a 275 degree F oven for 10-15 minutes – until bread is dried out.  This helps to avoid soggy stuffing.

Chop one apple and three stalks of celery into pieces and dice one large onion into smaller pieces.  Mince five cloves of garlic, about four sage leaves and a teaspoon of fresh thyme (you could also use 1/2 a teaspoon of each dried sage and thyme.)

Melt two tablespoons of butter over medium heat in a large frying pan, pot or wok.  Add apple, onion, celery, herbs and 1/2 teaspoon of salt.  Saute for about a minute.

Lower temperature to medium-low, cover and sweat vegetables for about five minutes, until they have released their juices but still have some firmness.

Remove from heat.  Add dried bread cubes, 3 tablespoons of chopped fresh parsley (or 1 and 1/2 tablespoons dried) and one cup of chicken broth (I recommend Better than Bouillon, mixed according to package directions).  Toss to combine well.

Add to oven safe dish, cover with foil and bake at 350 degrees F for around 45 minutes.  If you’d like a crunchy top, remove foil for the last ten minutes.  Serve hot.

Enjoy! 🙂

Light and Fluffy Stuffing

This Light and Fluffy Stuffing is filled a delicious sweet and savoury combination of apple and aromatics – in the form of onion, garlic and herbs.

4.34 from 3 votes

Print Pin Rate

Course: Side Dish

Cuisine: American

Prep Time: 30 minutes

Cook Time: 45 minutes

Total Time: 1 hour 15 minutes

Servings: 6 servings

Calories: 101kcal

Author: Myra

Ingredients

• ▢ 6 cups cubed bread
• ▢ 1 medium sized apple
• ▢ 4 leaves fresh sage (can use scant 1/2 teaspoon dried sage)
• ▢ 1 tsp fresh thyme (can use 1/2 teaspoon dried thyme)
• ▢ 3 stalks celery
• ▢ 1 large onion
• ▢ 5 cloves garlic
• ▢ 2 tbsp butter
• ▢ 1/2 tsp salt
• ▢ 1 cup chicken broth (I highly recommend Better Than Bouillon, mixed according to package directions)
• ▢ 3 tbsp fresh parsley (can use 1 and 1/2 tablespoons dried parsley)

Instructions

• Cut your bread into 1/4 inch pieces and spread it on a cookie sheet. Aim for around 6 cups of diced bread. Bake in a 275 degree F oven for 10-15 minutes - until bread is dried out. This helps to avoid soggy stuffing.
• Chop one apple and three stalks of celery into pieces and dice one large onion into smaller pieces. Mince five cloves of garlic, about four sage leaves and a teaspoon of fresh thyme.
• Melt two tablespoons of butter over medium heat in a large frying pan, pot or wok. Add apple, onion, celery, herbs and 1/2 teaspoon of salt. Sautee for about a minute.
• Lower temperature to medium-low, cover and sweat vegetables for about five minutes, until they have released their juices but still have some firmness.
• Remove from heat. Add dried bread cubes, 3 tablespoons of chopped fresh parsley (or 1 and 1/2 tablespoons dried) and one cup of chicken broth (I recommend Better than Bouillon, mixed according to package directions). Toss to combine well.
• Add to oven safe dish, cover with foil and bake at 350 degrees F for around 45 minutes. If you'd like a crunchy top, remove foil for the last ten minutes. Serve hot.

Nutrition

Calories: 101kcal

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