Tag: healthy recipes

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National Stuffing Day —
November 21, 2025

Celebrate stuffing (aka dressing): savory bread- or grain-based mixtures flavored with herbs, aromatics, stock, and add‑ins (veg, sausage, fruit, nuts) served alongside roast poultry or as a side dish.

Quick background
- Stuffing traditions vary worldwide — classic American holiday stuffings often use cubed day‑old bread, sage, and onion; Southern cornbread stuffing is a staple in many U.S. households. Stuffing can be cooked inside the bird (traditional) or baked separately (safer, more even).

Classic Herb Bread Stuffing (serves 6–8)
Ingredients
- 1 lb (450 g) day‑old bread, cut into 1/2–3/4" cubes (about 8–10 cups)
- 6 tbsp unsalted butter
- 2 cups yellow onion and celery (1:1), finely chopped
- 2–3 cloves garlic, minced
- 2–3 tbsp chopped fresh parsley
- 1–2 tbsp chopped fresh sage (or 1 tsp dried), 1 tbsp thyme leaves (or 1 tsp dried)
- 1–1¼–1½ cups chicken or vegetable stock (adjust for desired moistness)
- 2 large eggs, lightly beaten
- Salt and black pepper to taste
Optional: 1 cup sautéed mushrooms, 1 cup chopped apples, 1 cup toasted pecans or cooked sausage

Method
1. Preheat oven to 350°F (175°C). Spread bread cubes on a sheet and toast 10–12 minutes if not already dry.
2. In a skillet, melt butter and sweat onion and celery until soft, ~8–10 min. Add garlic and cook 1 more minute. Stir in herbs and optional mix‑ins; remove from heat.
3. In a large bowl, combine bread cubes and sautéed aromatics. Stir in beaten eggs and enough stock to moisten (mixture should be moist but not soupy). Season to taste.
4. Transfer to a greased baking dish, cover with foil, and bake 25–30 minutes. Remove foil and bake 10–15 more to brown top. If stuffing inside a bird, loosely fill cavity and roast per poultry instructions (ensure bird reaches safe temp).

Storage
- Refrigerate leftovers in an airtight container 3–4 days. Reheat covered in oven at 350°F (175°C) until hot, or pan‑fry portions for a crisp exterior. Freeze up to 2 months; thaw before reheating.

Enjoy National Stuffing Day by making your favorite version or experimenting with a new regional twist....