Stuffing Recipe for 9 Inch Pan: Classic & Flavorful

Stuffing is a quintessential side dish that brings warmth and comfort to any holiday table or family dinner. This stuffing recipe is designed for a 9-inch pan, making it perfect for small to medium gatherings, and it offers a flavorful, moist texture that complements roasted meats or vegetarian mains alike. Its balanced blend of herbs, bread, and vegetables ensures a savory dish everyone will enjoy.

Ingredients

• 4 cups day-old bread cubes (about 1 loaf, preferably French or Italian bread)
• 1 cup unsalted butter (divided)
• 1 large onion, finely chopped
• 2 celery stalks, diced
• 1 large carrot, grated (optional for sweetness)
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 1 tablespoon dried sage
• 1 tablespoon dried thyme
• 1 teaspoon salt (adjust to taste)
• 1/2 teaspoon black pepper
• 1 1/2 cups chicken or vegetable broth

<2 large eggs, beaten

• Optional: 1/2 cup chopped cooked sausage or bacon bits for added flavor

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9-inch baking dish or pan with butter or non-stick spray.
2. Place the bread cubes in a large mixing bowl. If using fresh bread, toast it lightly in the oven for 10 minutes to dry out slightly, which helps absorb the liquids better.
3. In a large skillet, melt 1/2 cup of butter over medium heat. Add the chopped onion, celery, and grated carrot if using. Cook, stirring occasionally, until the vegetables are tender and translucent, about 8-10 minutes.
4. Add the minced garlic, dried sage, thyme, salt, and pepper to the skillet. Cook for another 1-2 minutes until fragrant. Remove from heat and let cool slightly.
5. Pour the sautéed vegetable mixture over the bread cubes. Add the chopped parsley and optional sausage or bacon bits if desired. Toss gently to combine everything evenly.
6. In a separate bowl, whisk together the beaten eggs and the remaining 1 cup of melted butter. Gradually pour this mixture over the bread and vegetables, tossing gently to coat all ingredients evenly.
7. Pour the broth over the mixture, tossing gently again until the bread is moist but not soggy. The mixture should hold together when pressed lightly.
8. Transfer the stuffing mixture into the prepared 9-inch pan, spreading it out evenly. Cover with foil and bake for 30 minutes.
9. Remove the foil and bake for an additional 10-15 minutes, or until the top is golden brown and crispy. Let sit for 5 minutes before serving.

Tips

• Use day-old bread or slightly stale bread for best absorption; fresh bread can be toasted to dry it out.
• For a gluten-free version, substitute gluten-free bread or cornbread cubes.
• Adjust the herbs and seasoning to suit your taste—add more sage or thyme if you prefer a stronger flavor.
• If the stuffing seems too dry before baking, sprinkle a little more broth over it before the final bake.
• For extra flavor, sauté some chopped apples or mushrooms with the vegetables.
• Leftover stuffing can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for about 10-15 minutes or until warmed through.

Serving Suggestions

This stuffing pairs beautifully with roasted turkey, chicken, or ham. It also works well as a vegetarian main when served alongside roasted vegetables or a hearty salad. Consider garnishing with fresh parsley or a drizzle of gravy for extra flavor and presentation.

Variations

For a twist on the classic, try adding chopped apples, cranberries, or nuts like walnuts or pecans for a touch of sweetness and crunch. You can also incorporate cooked sausage, bacon, or even cooked shrimp for added protein. To make it more flavorful, sprinkle some grated Parmesan or crumbled feta on top before baking.

Storage and Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the stuffing in an oven-safe dish and warm at 350°F (175°C) for 10-15 minutes until heated through. For quicker reheating, microwave in 30-second intervals, stirring in between, until hot. If you prefer a crispy top, uncover the dish during the last few minutes of reheating or broil for 1-2 minutes, keeping a close eye to avoid burning.

Frequently Asked Questions

Can I make this stuffing ahead of time?

Yes, you can prepare the stuffing mixture a day in advance. Assemble the ingredients, store in the refrigerator, and bake it as directed on the day of serving. If refrigerated, add an extra 1/4 cup of broth before baking to keep it moist.

Can I freeze leftovers?

Absolutely. Let the stuffing cool completely, then transfer it to an airtight container or freezer bag. It can be frozen for up to 2 months. To reheat, thaw overnight in the fridge and bake at 350°F for 20-25 minutes until hot and crispy on top.

What type of bread is best for stuffing?

Stale or day-old bread works best because it absorbs liquids without becoming mushy. Popular choices include French bread, Italian bread, sourdough, or even cornbread for a different flavor profile. Avoid soft, fresh bread unless toasted or dried out first.

Can I make this vegan?

Yes, substitute dairy-free butter and use vegetable broth. You can omit eggs or replace them with a binding agent like flaxseed meal mixed with water (1 tablespoon flaxseed meal + 3 tablespoons water per egg). Adding extra vegetables and herbs will enhance flavor in vegan versions.

How do I ensure the stuffing is moist but not soggy?

Use the right amount of broth—start with 1 1/2 cups and add more if needed. Toss the mixture gently to distribute liquids evenly. Cover the dish while baking to retain moisture, and uncover at the end for a crispy top. Avoid overmixing, which can lead to a dense texture.

Is this stuffing suitable for gluten-free diets?

Yes, by using gluten-free bread or cornbread cubes. Ensure all other ingredients, such as broth and seasonings, are gluten-free. Check labels carefully to avoid cross-contamination.

This versatile and flavorful stuffing recipe is perfect for your next family dinner or holiday feast, offering a comforting side that can be customized to your preferences. With simple ingredients and straightforward steps, it’s easy to prepare and sure to become a favorite.

Related

• Scalloped Potatoes in a Loaf Pan: Creamy & Easy Recipe
• Scalloped Potatoes Recipe for 8-Inch Pan: Creamy & Perfect
• Scalloped Potatoes Recipe for 9 Inch Pan