Stuffing

Thanksgiving Stuffing I got this recipe several years ago from my sister, Rachael, and I’ve made it every year since.  

I never put this inside my turkey.  I bake it (or even warm it in the crock pot to free up the oven.)  It turns out best in the oven, but no matter how you heat it, everyone will love it!  

Use a high quality, dense, bread.  Don’t use the store bought breads that are mostly air.  They will literally disintegrate into a paste in this recipe.  I even tried bakery french bread, and it didn’t work very well.   I get the best results with homemade bread or Great Harvest bread.  You can use wheat or white or a combination of the two.

Here we go.

Cut 1 loaf bread into small cubes (about 1 centimeter cubed)

Cut
1 loaf bread
into small cubes (about 1 centimeter cubed)

Set the cubes aside and allow to dry while you do the next steps.

Set the cubes aside and allow to dry while you do the next steps.

Sauté ½ cup celery diced 1 medium onion diced in 1 tablespoon butter

Sauté
½ cup celery diced
1 medium onion diced
in
1 tablespoon butter

Melt the rest of the 1 ½ cups butter Combine with the following 1 ½ teaspoons dry sage 1 teaspoon salt 1 cup chicken broth

Melt the rest of the
1 ½ cups butter
Combine with the following
1 ½ teaspoons dry sage
1 teaspoon salt
1 cup chicken broth

Gently drizzle the broth mixture and vegetables over the cubes of bread.

Gently drizzle the broth mixture and vegetables over the cubes of bread.

Carefully stir.

Carefully stir.

Put in greased 9 x 9 inch pan.

Put in greased 9 x 9 inch pan.

Cover with foil. At this point it can be refrigerated for a day or two or put into the oven. Bake at 350 for 25 minutes. Remove foil and bake for another 15 minutes to make the top a little crispy.

Cover with foil.
At this point it can be refrigerated for a day or two or put into the oven. Bake at 350 for 25 minutes.
Remove foil and bake for another 15 minutes to make the top a little crispy.

Thanksgiving StuffingThanksgiving Stuffing

Stuffing
Incredibly delicious and savory
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Prep Time
30 min
Cook Time
30 min
Prep Time
30 min
Cook Time
30 min
Ingredients
  1. 1 loaf bread
  2. ½ cup celery diced
  3. 1 medium onion diced
  4. 1 ½ cups butter
  5. 1 ½ teaspoons dry sage
  6. 1 teaspoon salt
  7. 1 cup chicken broth
Instructions
  1. Cube up the bread into 1 centimeter cubes.
  2. Dice the celery and onion and sauté in one tablespoon of butter.
  3. When the vegetables are tender, Melt the rest of the butter, and stir in the sage, salt, and chicken broth.
  4. Gently drizzle the broth mixture and vegetables over the cubes of bread, and carefully stir.
  5. Put in greased 9x9 pan, and cover with foil.
  6. Bake at 350 for 25 minutes. Remove foil and bake for another 15 minutes to make the top a little crispy.
Notes
  1. Use a dense, hearty bread for this recipe. Homemade bread works great, but I also use Great Harvest bread. Cheap, airy breads will disintegrate and turn into a paste.
Adapted from Rachael Willardson
Adapted from Rachael Willardson
White Apron Blog http://whiteapronblog.com/

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