Photo: Ellen Silverman; Styling: Toni Brogan
12 servings (serving size: about 3/4 cup)

Refer to our recipe for Homemade Turkey Broth, or you can substitute fat-free, less-sodium chicken broth to prepare this recipe, but reduce the added salt.

How to Make It

Step 1

Preheat oven to 325°.

Step 2

Place bread on a baking sheet; bake at 325° for 25 minutes, stirring once. Place bread in a large bowl; increase oven temperature to 375°.

Step 3

Melt 2 tablespoons butter in a large skillet over medium heat. Add mushrooms, onion, and celery; cover. Cook 5 minutes. Uncover; cook 17 minutes or until tender. Stir in herbs. Add mushroom mixture, salt, and pepper to bread.

Step 4

Bring broth to a boil in a small saucepan; boil 15 minutes or until reduced to 1 1/2 cups. Cool to room temperature. Combine broth and egg in a medium bowl, stirring with a whisk. Add to bread mixture, tossing to coat. Spoon bread mixture into a 3-quart baking dish coated with cooking spray. Cover and bake at 375° for 15 minutes.

Step 5

Melt 1 tablespoon butter. Uncover dressing; brush with butter. Bake, uncovered, 25 minutes or until top is lightly browned.

Ratings & Reviews

Kkraig's Review

December 25, 2012

crysmys's Review

December 19, 2011
Based on the other reviews, I cubed my bread into much smaller pieces, and had no problem with 'dry' or 'crunchy'. This makes a good, basic holiday stuffing. Nice flavor, not overpowering. Will definitely keep the recipe on hand.

Stephcook's Review

November 25, 2010
This stuffing was a big hit with my family. Served it with Roasted Turkey with Sage Garlic Butter from this site. I made this vegetarian by using vegetable broth rather than turkey stock. I agree with the other reviewers that some may find it dry. This didn't bother us since we topped it with gravy. Based on the other reviews, I skipped the broth reduction step and cut my bread pieces small. The only other change I made was substituting dried thyme for fresh and adding a little garlic. The flavors in this stuffing were exactly what I was looking for and I plan to make this again next year.

KC3Hudson's Review

December 16, 2009
Based on the other reviews I made the bread pieces smaller and added more broth to make sure it was moist. I didn't include the mushrooms and didnt miss them. With these changes it turned out great and I will make it again. I agree with the other reviewer, I don't see the necessity of cooking down the broth and will not take that step next time. Good classic stuffing recipe.

Rigatoni's Review

November 26, 2009
I also agree with the previous reviewers; the bread pieces were too big, and I wanted the stuffing to be more moist. I rated this 5 stars for the flavor. We are Stove Top fans, and I have been searching for a scratch recipe to replace it. This is it! I will say that I drizzled olive oil and kosher salt over the bread prior to baking it. I also omitted the mushrooms since my husband hates them. I think next time I will omit the egg - not sure how that added to the recipe... and probably not bother cooking down the broth. (I went with store bought Turkey stock). I used fresh thyme, but dried sage since the grocery store ran out of fresh sage.

judithrus's Review

November 26, 2009
I agree with the prior reviewer that this recipe needed more liquid. I substituted dried herbs and next time I will use the fresh herbs although the dried herbs did give this dressing a good flavor. I follow the Weight Watcher's plan and was delighted to find a 3 point per serving dressing that was so satisfying. It will be part of my holiday menus in the future.

hlazarette's Review

November 15, 2009
We found this recipe to be dry and crunchy. The baguette pieces were far too big and there was not enough liquid to saturate them. I also found that it took much less time to reduce the broth and saute the vegetables than the recipe called for. I liked the combination of vegetables and spices, however. I think I will try this again, but with much smaller cubes of a bread with a softer crust, such as sandwich bread. I will also double the liquid and add as much of that as I need to cover all the bread's surface area.