A classic "mirepoix" of sautéed onions and celery provides the essential flavor foundation.
Sturdy, dry bread like sourdough, Italian, or French loaves are preferred because they hold their shape without becoming mushy. stuffing
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. A classic "mirepoix" of sautéed onions and celery
"Stuffing" usually refers to the savory bread-based mixture served during holiday meals, but it can also refer to materials used in upholstery or the act of filling any cavity. In a culinary context, it is a versatile dish made from a starch base—most commonly dried bread—moistened with broth and seasoned with aromatic vegetables and herbs. The Anatomy of Stuffing dry bread like sourdough
