Martha Stewart Stuffing Recipe

This Martha Stewart Stuffing Recipe is a savory and traditional dish, which includes fresh sage and homemade chicken stock. It’s a classic, foolproof recipe, ready in about 1 hour and 35 minutes.

Martha Stewart Stuffing Recipe Ingredients

• 12 tablespoons unsalted butter, plus more for baking dish
• 4 onions (2 pounds), peeled and cut into ¼-inch dice
• 16 celery stalks, cut into ¼-inch dice
• 10 large fresh sage leaves, chopped, or 2 teaspoons crushed dried sage
• 6 cups Homemade Chicken Stock or canned low-sodium chicken broth, skimmed of fat
• 2 loaves stale white bread (about 36 slices), crust on, cut into 1-inch cubes
• 2 teaspoons salt
• 4 teaspoons freshly ground black pepper
• 3 cups (about 2 bunches) coarsely chopped fresh flat-leaf parsley leaves
• 2 cups pecans, toasted and chopped (optional)
• 2 cups dried cherries (optional)

How To Make Martha Stewart Stuffing Recipe

1. Preheat oven and prep dish: Preheat oven to 400°F. Butter a 10-by-15-inch baking dish and set it aside.
2. Cook onions and celery: In a large skillet, melt the butter. Add diced onions and celery, and cook over medium heat for about 10 minutes until onions are translucent.
3. Add sage and cook: Stir in chopped sage and cook for 3 to 4 more minutes.
4. Deglaze with stock: Pour in 1/2 cup of the chicken stock and stir. Cook for about 5 minutes until the liquid reduces by half.
5. Mix all ingredients: Transfer the onion mixture to a large bowl. Add the bread cubes, remaining stock, salt, pepper, parsley, and optional pecans and cherries. Mix thoroughly.
6. Transfer and bake covered: Spoon the stuffing into the buttered baking dish. Cover with foil and bake for 20 minutes.
7. Uncover and finish baking: Remove the foil and continue baking for 30 to 35 minutes until the top is golden brown. Let sit for 10 minutes before serving.

Recipe Tips

• Can I make this stuffing ahead of time?
  Yes, prepare and refrigerate it up to 1 day in advance. Bring to room temp before baking.
• How to keep stuffing moist:
  Use enough broth to moisten the bread without making it soggy, and cover during the first bake.
• Can I use different bread types?
  Yes, try sourdough, whole wheat, or brioche for different textures and flavors.
• What if I don’t have fresh sage?
  Use 2 teaspoons dried sage instead.
• Is it okay to skip the cherries or pecans?
  Absolutely. They’re optional add-ins for extra flavor and texture.

What To Serve With Stuffing

This stuffing is a holiday favorite and pairs well with traditional sides and mains:

• Roast turkey or chicken
• Mashed potatoes
• Cranberry sauce
• Green beans or Brussels sprouts
• Gravy

How To Store Stuffing

Refrigerate: Store in an airtight container for up to 4 days.

Freeze: Freeze in portions for up to 3 months. Reheat in the oven or microwave.

Stuffing Nutrition Facts

• Calories: 290
• Fat: 14g
• Carbohydrates: 36g
• Protein: 6g
• Sodium: 480mg
• Fiber: 2g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I stuff this inside a turkey?
Yes, but make sure it reaches 165°F internally for safety.

Can I use store-bought bread cubes?
Yes, just make sure they’re plain and not seasoned.

Why is my stuffing dry?
It likely needs more broth—add in small amounts until the texture is moist but not soggy.

How do I reheat stuffing without drying it out?
Add a splash of broth, cover with foil, and warm in the oven.

Try More Recipes:

• Martha Stewart Scalloped Potatoes Recipe
• Martha Stewart Mashed Potatoes Recipe
• Balsamic Potato Salad Recipe