Seeing as how Thanksgiving is fast approaching here in the United States, I thought I would share my favorite Stuffing Recipe.
I love stuffing. I always have. I actually prefer it over whatever else is being served.
It works great in my house as I prefer more stuffing versus chicken and my husband prefers more chicken versus stuffing.
For years I would buy the bagged stuffing and never really be happy with it.
I tried making it from scratch a few times and it was always terrible. Then I found this recipe. I can’t believe how simple it is to make and how delicious it turns out.
I’m also a fuss budget and like my stuffing super plain, so add in more ingredients to modify it to your tastes. I hate anything crunchy like celery in my stuffing so I leave those out. Any way you like stuffing this recipe is a good starting point.
Old Fashioned Stuffing
30 slices white bread, lightly toasted
2 tablespoons butter
1 large onion, finely chopped
2 stalks celery, finely chopped
2 eggs, lightly beaten
2 cups chicken broth
2 teaspoons rubbed sage
1 teaspoon garlic powder
salt and pepper to taste
1.Allow the toasted bread to sit approximately 24 hours, until hard.
2. Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9×13 inch baking dish.
3. Crush the bread into crumbs with a rolling pin. Place the crumbs in a large bowl.
4. Melt the butter in a medium saucepan over medium heat. Stir in the onion and celery and slowly cook until soft. Remove from heat and drain.
5. Mix the eggs and chicken broth into the bread crumbs. The mixture should be moist, but not mushy. Use water, if necessary, to attain desired consistency. Mix in the onion, celery, rubbed sage, garlic powder, salt and pepper.
6. Press the mixture into the baking dish. Bake 1 hour in the preheated oven, or until the top is brown and crisp.
You can also scale this recipe up or down, you don’t have to use 30 pieces of bread. You can also use different breads. I have used muffins and sandwich rolls that were going stale.
Definitely leave the toasted bread out as long as you can to let it harden up. You can microwave it if in a hurry but I left bread in too long once and the smell is horrific when it burns.
We like more butter so I use more butter in mine. I also saute the onions in the butter but I do NOT drain them. I add the chicken broth to the butter/onions so that everything gets incorporated. I usually use a small to medium onion and not a large one.
I leave out the celery and the garlic powder and add in Thyme to the Sage. I don’t measure the spices I add them to my taste. I use powdered spices when I don’t have fresh spices available from my garden.
You don’t have to use a rolling pin to break up the bread, you can use a food processor or even your hands to break it up into chunks. I have tried all three ways and it all comes out well.
I cook mine in a separate pan.
** A tip**
Watch the liquid when you start initially. Especially if you are making a larger/smaller batch. Adjust the liquid to make it moist but not mushy. Also check on it while it is cooking as I have had to add more liquid to moisten it.
I would NOT add in water to moisten it as it says in the recipe. I would use chicken broth.