- 2 cups of bread crumbs
- 1 carrot
- 1 celery stalk
- ½ an onion
- 2 cloves of garlic
- 2 T butter (more, optional)
- ½ teaspoon sage
- ½ teaspoon thyme
- 1 teaspoon dried parsley
- ¼ teaspoon kosher salt
- ¼ teaspoon pepper
- 1½ c chicken or turkey stock
- Cube a loaf of bread, and toast on a baking sheet, about 10 minutes.
- Finely chop a carrot, celery stalk, half an onion, and two cloves of garlic
- Cook the chopped vegetables in 2 Tablespoons of butter over low heat, until vegetables are tender, about 10 minutes
- Add ½ teaspoon sage, ½ teaspoon thyme, 1 teaspoon dried parsley, ¼ teaspoon kosher salt, ¼ teaspoon pepper, and a cup and a half of chicken or turkey broth to the pot. Bring to a boil
- Remove from heat, and add toasted bread to the pot, and stir until the bread cubes have absorbed most of the liquid.
- Serve, or put stuffing in casserole dish, top with a few pats of butter, and cover with foil and place in warm oven until time to serve
Stuffing is one of my very most favorite holiday foods. This traditional stuffing recipe is based on bread crumbs, butter, chicken or turkey stock and spices. It’s utterly delicious and so worth making from scratch. The process is very easy–the most time consuming part is chopping the vegetables. Let’s get started.
Step One: Cube a loaf of bread, and toast on a baking sheet, about 10 minutes. I used this loaf of homemade bread–the crusty exterior and chewy interior keep the stuffing from getting soggy. You want roughly 2 cups of breadcrumbs.
Step Two: Finely chop a carrot, celery stalk, half an onion, and two cloves of garlic
Step Three: Cook the chopped vegetables in 2 Tablespoons of butter over low heat, until vegetables are tender, about 10 minutes
Step Four: Add 1/2 teaspoon sage, 1/2 teaspoon thyme, 1 teaspoon dried parsley, 1/4 teaspoon kosher salt, 1/4 teaspoon pepper, and a cup and a half of chicken or turkey broth to the pot. Bring to a boil
Step Five: Remove pan from heat, and add toasted bread to the pot. Stir until the bread cubes have absorbed most of the liquid. A very small amount of bread will break down and get mushy. The majority should retain it’s shape and still have bite to it, although they should be much softer than in their previously toasted state.
Step Six: You can serve the dressing at this point, but I usually pour it into a casserole dish, cover with a few pats of butter, and top with foil and stick in a warm oven. It’s already fully cooked, but we’re usually waiting on other dishes to finish up, so a few extra minutes in the oven just lets the butter melt and keeps it warm until we’re ready to set the table.
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