Traditional New England Stuffing Recipe

Check and cube

If the Sparrow's bread is not already cubed and dried, cut into 1-inch cubes and spread in a single layer on a baking sheet. Toast in a 300°F (150°C) oven for 15–20 minutes, stirring once, until dry but not browned. Let cool. Measure 16 oz of dried cubes.

Place the 16 oz of dried bread cubes into a large mixing bowl sized to hold at least 8 cups. Set aside.

In a large skillet over medium heat, melt 6 tablespoons unsalted butter until foaming. Add the finely diced onion and celery and cook, stirring occasionally, 6–8 minutes until softened and translucent but not browned.

Add the minced garlic and cook 30–45 seconds more until fragrant. Remove skillet from heat and stir in chopped fresh parsley.

In a small bowl, combine the dried sage (1 tsp), dried thyme (1 tsp), dried marjoram (1 tsp), ground black pepper (1 tsp), sea salt (1 tsp), and ground nutmeg (1 tsp). Stir to mix evenly. Taste a tiny pinch and adjust salt or pepper if desired.

Sprinkle the toasted bread cubes with the prepared spice mix and toss gently to coat so flavors distribute throughout the bread.

Pour the cooked aromatics and melted butter over the spiced bread cubes. Add the beaten eggs and the optional dried cranberries and chopped nuts if using. Toss gently until ingredients are evenly mixed.

Slowly add 1½ to 2 cups warmed low-sodium chicken or turkey broth, a little at a time, tossing after each addition. Stop when the mixture is uniformly moist but not soupy—bread should hold its shape when pressed together (use 2 cups for a moister stuffing, 1½ cups for a firmer stuffing).

Preheat oven to 350°F (175°C). Loosely spoon prepared stuffing into the bird cavity; do not pack tightly. Place bird on a rack in a roasting pan. Roast according to the bird’s recommended time and internal temperature (stuffing should reach 165°F / 74°C in the center). Reserve any remaining stuffing to bake separately.

If baking the reserved stuffing separately, transfer it to a buttered baking dish, cover with foil, and bake at 350°F (175°C) for 30 minutes. Remove foil and bake an additional 10–15 minutes until the top is golden and slightly crisp.

To serve as stove-top stuffing, heat a large skillet over medium heat with 1 tablespoon butter or a drizzle of oil. Add the prepared stuffing and gently warm, stirring occasionally, until heated through and slightly crisped on the edges, about 6–8 minutes.

To finish as a casserole (alternative), transfer stuffing to a buttered 9x13-inch baking dish, dot with an additional tablespoon of butter, cover with foil, and bake at 350°F (175°C) for 25–30 minutes. Uncover and bake 10 minutes more to brown the top.

Taste and adjust seasoning with additional salt and pepper if needed. Garnish with extra chopped fresh parsley. Serve hot alongside poultry or as a side dish.