I’ve been making this savoury stuffing for over 30 years, the same recipe my mother used with a few tweaks. For example, I now use vegetable broth instead of chicken broth so my daughter and partner, Jenna, can eat it (she’s a vegetarian). I love stuffing. I love it with turkey, with chicken and with pork. It’s really quite easy to make, especially if you take the easy route and buy the bread already toasted and cut into little cubes.
The most basic stuffing includes bread, onions, broth and some savoury seasons like sage and thyme. This recipe adds celery (and other vegetables like mushrooms or peppers if you want) as well as chopped water chestnuts for crunch and chopped hot dogs for some smokiness. I put aside a portion for Jenna before I add the hotdogs, but come to think of it, I think next year I’ll try adding vegetarian hot dogs instead. Why not? I also often add a chopped apple for a bit of sweetness. A drizzle of pan drippings while baking (or dotting with butter) adds a bit of richness too.
In any case, play around with the ingredients to your taste, adding and subtracting what you and your family like best. The stuffing can be prepared ahead and then baked the next day. I bake it when the turkey is resting before carving.