---
author: Brian Lagerstrom
source:
video: https://www.youtube.com/watch?v=vdH_3TWYpJI
hero: https://bsteph.imgix.net/stuffing.png
tags: [holiday, side]
draft: true
---

# Stuffing

1. Cut (750g)[hearty white bread] into 1.5”/4-5cm squares. Spread onto 2 half sheet trays & dry in oven at 275F/135C for 25min. (or on counter overnight)
2. Preheat large saute pan over med. Add (115g)[butter] (plus additional for topping). When melted, add (350g)[onion] (small diced), (250g)[celery] (small diced), (5g)[salt]. Cook for 3-4min. Add (5g)[fresh sage] (minced), stir, & cook for 4-5min.
3. Place (150g)[golden raisins] in a small sauce pan with water to cover. Bring to simmer and cook for 5min to soften. After 5min, allow raisins to continue to hydrate for 5 more min off heat. Drain off water.
4. Whisk together (950g)[chicken stock], (5)[eggs], and (50g)[better than bouillon].
5. Add dried bread to large bowl with the veggie mixture, drained raisins, (15g)[parsley] (minced), (3g)[poultry seasoning], (3g)[black pepper] & stock mixture. Gently mix to incorporate and moisten the bread.
6. Butter a 9”x13” (23x33cm) metal pan and load in stuffing mix. Top with 4-6 thin pads of additional butter. Cover with foil & roast at 375F/190C for 45min.  Remove foil increase oven to 450F/230C and return to oven to bake for 18-20 more minutes or until top is golden and sides have crisped.

Drying the bread first gives the stuffing structure and helps it absorb flavor without getting soggy. The mix of sautéed vegetables, herbs, and hydrated raisins makes this version rich, aromatic, and perfectly balanced between savory and just a little sweet.
Use a metal baking pan, not glass — it conducts heat better and gives you those crispy, caramelized edges everyone fights over