Classic Holiday Stuffing

  • October 28, 2021
Classic Holiday Stuffing

Everyone has their favourite holiday dinner dish. For some it’s turkey or mashed potatoes and gravy. And for others it’s a vegetable casserole or a scrumptious dessert. For me, it’s stuffing. Or dressing. And not just any stuffing. It’s my mom’s Classic Holiday Stuffing made with bread, onion and celery stuffing. I’m pretty sure she got the recipe from her mom and really, there is no reason to mess with a classic.

Versatile and easy

I’ve used this both with whole turkeys and chickens as stuffing. And it worked wonderfully with last year’s Christmas duck breast feast. In that case I used some of the pan drippings since I didn’t have anything to “stuff”.

If you or one of your crew are vegetarian or plant-based, it’s easy enough to skip the whole poultry thing and enjoy this as a side with any holiday main course.

Making my mom’s Classic Holiday Stuffing on a boat

One of the best things about this classic recipe is its simplicity. Using a mini food processor or blender (or a knife if power is a concern) simply chop some bread, the onions and celery. Sauté the veggies in some butter or oil, add the spices and bread and you’re pretty much there.

As far as the bread goes, it doesn’t have to be fancy. Now that making bread is part of our boat routine, I bake my own but it’s not necessary. I prefer fresher bread as it absorbs the spices and flavours better.

Making a holiday dinner on a boat can be a challenge in terms of counter space. So I make this a day or two in advance which helps not only with space but with workload on the big day.

Boat Tested and Tasted!

This Classic Holiday Stuffing was boat tested and tasted on a 1978 Tollycraft 37 Sedan using a MagicChef Propane Oven. See other boat tested and tasted recipes.

Classic Holiday Stuffing

Classic Holiday Stuffing

If forced to choose, I would skip the mashed potatoes and just eat stuffing at Christmas dinner. And my mom's Classic Holiday Stuffing is my all-time favourite. Make this a day or two ahead to reduce your work load on the big day.
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Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 4 people

Ingredients

  • 5 cups soft bread crumbs, I use my mini food processor to chop it quickly
  • 1/2 cup finely diced celery
  • 1/3 cup chopped onions
  • 1/4 cup butter, dairy or dairy-free
  • 1 tsp salt
  • 1/8 tsp pepper
  • 1 tsp dried parsley flakes
  • 1 tsp marjoram
  • 1/4 tsp poultry seasoning
  • 1/2 tsp thyme
  • 1/4 chicken broth, optional

Instructions

  • Melt butter in pan. Add the onions and celery and cook until onions and celery appear clear in colour.
  • Mix in bread and spices.

If cooking a whole turkey (or chicken, duck, etc)

  • Put handful of bread mixture in bird for flavour.
  • Place the rest in a casserole dish or tin foil packet to be heated in the oven when the turkey is done.
  • Heat for about 30 minutes 350°F or whatever temperature your oven needs to be for other side dishes).
  • Mix the stuffing from the bird into the heated stuffing.

If not cooking a whole turkey

  • Place in casserole dish or tin foil packet to be heated in the oven.
  • Just before placing in oven, drizzle with chicken broth for moisture and flavour.
  • Heat for about 30 minutes 350°F or whatever temperature your oven needs to be for other side dishes).

Notes

This Classic Holiday Stuffing was boat tested and tasted on a 1978 Tollycraft 37 Sedan using a MagicChef Propane Oven. See other boat tested and tasted recipes
Did you make this?Leave a comment below and share a photo on Instagram. Tag @wifeonaboat and hashtag it #wifeonaboat.
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Stay safe and happy cruising!

Wife On a Boat

Classic Holiday Stuffing

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[…] dinner to make. The chicken, potatoes and carrots were all cooked in the slow cooker, my mom’s Classic Holiday Stuffing recipe (prepped the day before), gravy (from the drippings in the slow cooker) and of course the […]

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