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A holiday is not complete without stuffing. With flavours of onion, celery and butter, there’s no going wrong with this side dish.

This dish can be cooked in different ways, where it can be stuffed into the turkey or chicken or it can be cooked in a casserole dish on its own. During the holidays, since I am making a turkey anyways I like to stuff it for extra flavouring. Feel free to make it on any night in a casserole, you’ll see how simple it really is.

Makes 12 servings


  • 2 small onions

  • 4 stalks of celery

  • 2/3 cup of butter

  • 1 small fennel bulb, diced

  • 1 1/2 teaspoons of poultry seasoning

  • Salt and pepper to taste

  • 12 cups of bread cubes

  • 3-4 cups of chicken broth

  • 2 tablespoons of fresh parsley

  • 1 tablespoon of fresh herbs (sage, thyme, rosemary)


1. Preheat oven to 350 degrees F.

2. Melt butter in a large skillet over medium heat. Add onion, celery and poultry seasoning. Cook over medium-low until tender, about 10-12 minutes

3. Place bread cubes in a large bowl. Add onion mixture, parsley and fresh herbs.

4. Pour broth overtop until cubes are moist (but not soggy) and gently toss.

5. Season with salt and pepper to taste.

6. Place mixture in a serving dishing, with additional butter and cover.

7. Bake for 35 minutes, uncover and bake an additional 10 minutes.


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