Modern Stuffing

ByMadison Rae
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Why Make This Recipe

Modern stuffing is a delicious side dish that adds flavor and texture to any meal. It’s perfect for holiday gatherings or family dinners. This recipe is easy to make, and you can customize it to suit your taste. Whether you want to keep it traditional or add a twist with dried fruits and nuts, modern stuffing is a great choice for everyone.

How to Make Modern Stuffing

Ingredients:

  • 1 loaf of stale bread, cubed
  • 1 onion, chopped
  • 2 celery stalks, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried sage
  • 4 cups vegetable or chicken broth
  • Salt and pepper to taste
  • 1/2 cup dried cranberries or raisins (optional)
  • 1/2 cup nuts (e.g., walnuts or pecans, optional)
  • Fresh parsley for garnish

Directions:

  1. Preheat your oven to 350°F (175°C).
  2. In a large skillet, melt butter over medium heat. Add the chopped onion and celery. Cook until they are softened. Stir in the garlic, thyme, and sage, cooking for another minute.
  3. In a large bowl, combine the cubed bread, sautéed vegetables, dried cranberries, and nuts (if using).
  4. Gradually pour in the broth, mixing until the bread is moistened but not soggy.
  5. Season with salt and pepper to taste.
  6. Transfer the mixture to a baking dish and bake for 30-40 minutes, or until golden brown on top.
  7. Garnish with fresh parsley before serving.

How to Serve Modern Stuffing

Serve modern stuffing as a side dish during holiday meals or special occasions. It pairs well with turkey, chicken, or pork. You can also enjoy it alongside roasted vegetables for a hearty vegetarian option.

How to Store Modern Stuffing

If you have leftovers, store modern stuffing in an airtight container in the refrigerator. It can last for up to 3-4 days. To reheat, place it in the oven at 350°F (175°C) until heated through.

Tips to Make Modern Stuffing

  • Use stale bread for the best texture.
  • Feel free to add your favorite herbs or spices for more flavor.
  • If you like a crispy top, broil for a few minutes at the end of baking.
  • You can make stuffing a day ahead and bake it just before serving.

Variation

  • To make it gluten-free, use gluten-free bread.
  • For a vegetarian version, substitute vegetable broth for chicken broth.
  • You can add sautéed mushrooms or apples for additional flavor.

FAQs

Can I use fresh bread instead of stale bread?
Yes, but you may need to dry it out in the oven for a little while to achieve the right texture.

How do I know when the stuffing is done?
The stuffing is done when it’s golden brown on top and heated through. A food thermometer should read 165°F (75°C) if measuring the internal temperature.

Can I freeze modern stuffing?
Yes, you can freeze it before or after baking. Just make sure it’s in an airtight container and consume within three months for the best flavor.

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Modern Stuffing

  • Author: admin
  • Total Time: 55 minutes
  • Yield: 8 servings 1x
  • Diet: Vegetarian
Print Recipe

Description

A delicious and customizable side dish perfect for holiday gatherings or family dinners.

Ingredients

Scale
  • 1 loaf of stale bread, cubed
  • 1 onion, chopped
  • 2 celery stalks, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried sage
  • 4 cups vegetable or chicken broth
  • Salt and pepper to taste
  • 1/2 cup dried cranberries or raisins (optional)
  • 1/2 cup nuts (e.g., walnuts or pecans, optional)
  • Fresh parsley for garnish

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a large skillet, melt butter over medium heat. Add the chopped onion and celery. Cook until they are softened. Stir in the garlic, thyme, and sage, cooking for another minute.
  3. In a large bowl, combine the cubed bread, sautéed vegetables, dried cranberries, and nuts (if using).
  4. Gradually pour in the broth, mixing until the bread is moistened but not soggy.
  5. Season with salt and pepper to taste.
  6. Transfer the mixture to a baking dish and bake for 30-40 minutes, or until golden brown on top.
  7. Garnish with fresh parsley before serving.

Notes

Use stale bread for the best texture. Feel free to add your favorite herbs or spices for more flavor. For a crispy top, broil for a few minutes after baking. Can be made a day ahead and baked just before serving.

  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 230
  • Sugar: 5g
  • Sodium: 500mg
  • Fat: 9g
  • Saturated Fat: 1g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 3g
  • Protein: 6g
  • Cholesterol: 0mg

Keywords: stuffing, side dish, holiday recipe, vegetarian stuffing, comfort food, Thanksgiving

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Hi there—I’m Madison Rae, but everyone just calls me Maddy. I’m 38 years old, born and raised in Asheville, North Carolina, and these days I run a small but lively kitchen tucked in the heart of the Blue Ridge Mountains. My hands smell like garlic more often than not, and my happiest moments are when I’m elbow-deep in a pot of something simmering, rich, and a little unpredictable.

I didn’t grow up in a culinary family. My mom was a school librarian, and my dad fixed motorcycles. But there was always food around—big Sunday breakfasts, church potlucks, and neighbors dropping off casseroles “just because.” I learned early that food isn’t just nourishment—it’s connection, comfort, and sometimes, even courage. My first real foray into cooking came when I was twelve and decided to surprise my parents with shrimp and grits. The grits were lumpy, the shrimp rubbery, and I mistook cayenne for paprika, but they smiled and ate every bite. That night, something clicked—I could feed people, really feed them.

After college, I worked every job you can imagine—hostess, barista, pastry assistant, line cook—anything to stay close to the heat. I eventually studied at the Culinary Institute of America, but honestly, most of my learning happened shoulder-to-shoulder with folks who’d been cooking long before me, in diners, food trucks, and open-air barbecues. I’ve burnt things, over-salted plenty, and once accidentally lit a towel on fire during a catering gig (don’t ask). But each mistake made me better—and more humble.

These days, my cooking leans rustic with Southern roots, but I’m always pulling in new flavors. I’ve fallen in love with Korean gochujang, Moroccan preserved lemons, and the slow joy of making pasta by hand. I don’t believe in rules for the sake of rules—just respect for ingredients, patience, and a willingness to taste as you go.

I write my own recipes now, but more importantly, I try to make cooking feel doable. Whether you’ve got a pantry full of spices or just salt and pepper, there’s always something beautiful you can create. I want home cooks to know they don’t have to be perfect. Just curious. Just hungry. Just willing to try.

Thanks for stopping by my little corner of the culinary world. If you’re looking for hearty food, honest stories, and the occasional kitchen mishap, you’re in the right place. Let’s get cooking.

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