As we gather around the table to celebrate Thanksgiving, one dish that often takes center stage is the delicious stuffing, or dressing, as some call it. While many traditional stuffing recipes call for eggs to bind the ingredients together, there’s no need to worry if you or someone at your table has an egg allergy or dietary restrictions. Actually, this recipe has been a part of our Thanksgiving, Friendsgiving, and other holiday meals long before we began *read: thrown into* our allergy journey. It is one of those naturally egg free recipes that doesn’t need any adaptations! Egg free turkey stuffing is flavorful, not fussy, and uses 6 simple ingredients to create a mouthwatering addition to your Thanksgiving feast.
Bonus, if you’ve been planning, it uses up the end pieces of crust from all the sourdough bread you’ve been making 😀
To avoid any arguments–Stuffing technically is what goes inside the turkey and gets baked into the bird’s cavity. Dressing is technically correct if you serve it on the side (which I prefer to do, especially to avoid food poisoning of undercooked poultry juices seeping into the stuffing…yikes.) This recipe can be used as either stuffing or dressing, and while this preparation is for dressing, I still refer to it as stuffing because that is more of a common term. Phew. Glad I got that off my chest!
How to achieve flavorful egg free turkey stuffing!
PLAN AHEAD: this recipe works best with dry bread, similar to all other homemade stuffing recipes. Unless you want soggy stuffing -blech
IN THE MORNING: I use my sourdough discard bread, cut into cubes and allow to dry out on a cooling rack all day before cooking (approximately 6 hours.) Alternatively (because we’ve all been there, you CAN dry out bread quickly-ish by baking it in a toaster oven.) –If you are a really good planner, you’ll have saved up the end pieces of sourdough discard bread stored in your freezer. These are PERFECT for stuffing!
An hour before wanting to eat: dice the celery and onion. Set aside. Using a large dutch oven, put 1 stick of butter and start to melt over medium heat, adding in celery and onion. Cook until translucent. Not browning them.
Preheat the oven to 350° while you are cooking down the onions and celery.
Add in the better than bouillon, poultry seasoning and salt and pepper to taste. Allow to simmer for 1-2 minutes then add in the dry bread cubes.
Mix thoroughly so all the bread is covered in seasoning, then add water (or if not using chicken bouillon from pervious step, add chicken broth.) Stir all together and place in preheated oven. Bake for 15-20 minutes, remove and STIR, scraping the bottom to make sure nothing is getting stuck, then return to the oven and bake an additional 5-10 minutes, until desired level of crispiness and browning are achieved.
Things that helped in the kitchen for this recipe, and can help you too:
- To make perfectly square sliced bread, Pullman Pans – amazon -the 2 pack with lids is handy if you ever wanted to double this recipe or make another discard loaf like this cheese bread.
- wire/cooling racks, amazon, or Home Goods – I use this specific brand and size and it fits my 17.25 X 12.25 inch USA half sheet Pan which can be found on amazon or Home Goods!
- Giant dutch oven/casserole dish, mine (pictured above) is an ancient Le creuset oval #31, 6.75 quarts. Perfect for recipes like this that that need time on the stove AND in the oven. Find them on amazon or Williams Sonoma and of course Le creuset stores.
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How to make egg free turkey stuffing
Equipment
- 1 large dutch oven**
Ingredients
- 6-7 cups cubed bread dried out
- 1/2 cup salted butter (8 tbsps/1 stick)
- 1½ cups diced celery about 3 stalks
- 1 cup diced onion about one small onion
- 1 teaspoon Chicken better than bouillon (skip if using chicken stock)
- 1½ teaspoons poultry seasoning
- salt and pepper to taste
- 1 cup water or chicken stock
Instructions
- Earlier in the day, cut bread into cubes and allow to dry out on a cooling or wire rack for 6-12 hours.When ready to prepare stuffing, preheat oven to 350℉
- Heat a large dutch oven* over medium-low heat, add butter, diced celery and onion and stir, until onions become translucent or softened (not browning them.)
- Mix in better than bouillon and poultry seasoning, coating all the cubes of bread. Simmer for 1-2 minutes and add salt and pepper to taste. Pour in water mixing well, then place in oven and bake for 15-20 minutes, remove and stir, scraping the bottom of the pot, and return to oven for an additional 5-10 minutes until desired color is achieved.
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