Recipe: Homemade Bread Stuffing
Bread soaked in butter and broth. Plus a few vegetables and herbs for good measure. Now tell me, what part of that ‘carb + fat’ lineup could possibly suck?
Stuffing is, without a doubt, my favorite part of our Thanksgiving meal. I also find that it mysteriously gets more and more delicious as the days go by which, in my house, means nearly a week filled with leftovers!
In an ode to make everything from scratch on our holiday table, I sourced a great stuffing recipe from Spending with Pennies to use as my guide. I saved a few large hunks of (more than) day-old sourdough bread and cut them in to cubes the size of dice. I opted for sweet white onions and used ground herbs and spices vs. fresh. Needless to say, the stuffing was a huge hit and one that I will make every year to come!
Supplies/utensils needed for this recipe:
Skillet
Large mixing bowl
11”x7” casserole dish
Salt and freshly-ground black pepper
Foil
Ingredients:
Makes 6 generous helpings
Salted butter in the following measurements:
1/2 cup
1-2 tablespoons
1 cup sweet white onion (Vidalia or Maui are some of my favorite varieties), diced
2 stalks of celery, diced
1 teaspoon ground sage
6 cups dried bread cubes (I used dried sourdough bread and cut it in to small dice-sized cubes. Make sure your bread is very dry, or the liquid will turn it to mush.)
Pinch of dried thyme
Pinch of dried dill weed
Pinch of celery seed
2 cups chicken broth (or vegetable broth)
Method:
Preheat oven to 350 degrees F
Melt butter in a large skillet over medium-high heat. Add onion, celery, and ground sage. Sauté until veggies are tender, but not browned (apprx. 5-7 minutes).
Dump the bread cubes in to a large mixing bowl. Add the onion and celery mixture, plus the remainder of the ingredients. Stir to combine and season to taste with salt and freshly-ground black pepper.
Place mixture in to the casserole dish and dot with 1-2 tablespoons of butter. Cover with foil.
Bake for 35 minutes - remove foil - bake for an additional 10 minutes.
Serve warm and enjoy!
Until we eat again,
The Lunch Belle