Chicken or turkey broth moistens the bread, while eggs are often added to act as a binder, giving the dish a cohesive, casserole-like texture.
While recipes vary, traditional stuffing is built on four main pillars: stuffing
Sturdy, dry bread like sourdough, Italian, or French loaves are preferred because they hold their shape without becoming mushy. Chicken or turkey broth moistens the bread, while
A classic "mirepoix" of sautéed onions and celery provides the essential flavor foundation. giving the dish a cohesive
Fresh herbs like sage, thyme, rosemary, and parsley are standard for creating that "holiday" aroma. Regional Varieties