Ingredients:

  • 1 loaf (about 1 pound/450g) day-old crusty bread, cubed
  • 1/2 cup (1 stick/113g) unsalted butter
  • 1 large yellow onion, chopped (about 1 cup)
  • 2 stalks celery, chopped (about 1 cup)
  • 2 cloves garlic, minced (about 1 teaspoon)
  • 1 tablespoon dried sage
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary, crushed
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon kosher salt
  • 3 cups (720ml) turkey stock (or chicken stock)
  • 1/2 cup (120ml) dry white wine (optional)
  • 1/2 cup (75g) dried cranberries
  • 1/4 cup chopped fresh parsley
  • 1 large egg, lightly beaten (optional)

Instructions:

  1. Cube bread and let it sit out for a couple of hours (or overnight) to dry out slightly.
  2. Melt butter in a large pot over medium heat. Add onion and celery and cook until softened. Add garlic and cook for 1 minute more.
  3. Stir in sage, thyme, rosemary, salt, and pepper. Cook for 30 seconds to bloom the spices.
  4. Pour in white wine (if using) and scrape up any browned bits from the bottom of the pot. Add turkey stock. Bring to a simmer.
  5. Add the dried bread cubes to the pot. Stir gently to coat with the stock mixture.
  6. Stir in dried cranberries and parsley.
  7. If using egg, drizzle it evenly over the stuffing and stir gently to incorporate.
  8. Cover the pot and reduce the heat to low. Simmer for 30-40 minutes, or until the bread is soft and the liquid is absorbed, stirring occasionally to prevent sticking.
  9. Remove from heat and let stand for a few minutes before serving My Mom's Stovetop Turkey Stuffing.