We're making stuffing!
Today we are making our favorite stuffing recipe. It's super simple, lots of butter, lots of herbs. It's perfect for Thanksgiving, the holidays, or maybe you just want to eat some stuffing, that's okay. We've got a full loaf of garlic bread, cubed that we've dried by putting the bread on a couple of baking sheets, and put it in a 200-degree oven for about 20 minutes, and it dried it right out. You can use pretty much any type of garlic bread you like. You can even make it at home with your choice of bread. We prefer sourdough because it adds a really interesting dimension to stuffing. Since there is a lot of heavy ingredients, we're going to use a whole stick of butter, the sourness from the sourdough will kind of break that up.
- 1 Full Loaf of Garlic Bread Cubed and Dried
- 1 Stick of Organic Unsalted Butter
- 1 Red Onion, Chopped
- 2-4 Stalks of Celery, Chopped
- 2 Eggs
- 1 Tablespoon Sage
- 1Tablespoon Thyme
- 1 Teaspoon Parsley
- 1 Teaspoon Rosemary
- 1 Cup Low Sodium Chicken or Vegetable Broth
- 2-3 Cloves of Garlic, Minced
- Salt and Pepper To Taste
How much or how little of these ingredients you use is at your discretion.
The advantage of using low sodium chicken broth is that you can control the amount of salt. So remember, you can always add more salt, but taking it away is a lot harder. Not unlike many great recipes, this stuffing recipe starts with a whole stick of butter. Add a stick to a frying pan and start melting it.
It may sound crazy, but that is truly what makes this stuffing so good. Butter is more than just fat, it's also flavor. And that's why this recipe uses one whole stick. Mmm, butter, and one that is organic like from grass-fed cows.
Now add chopped onions and celery to the melted butter and turn up the heat to a medium-high setting. Remember butter can burn if it used with too high of heat. Cook this down until the veggies start to lose some of their moisture, become a little more tender, and the onions get a little translucent, then add the herbs. If you want to take it a step further and make a sausage stuffing, before you add your veggies, you would add roughly a pound of sausage. And just get that browned before adding the veggies and the aromatics.
Now add in minced garlic, thyme, sage, and rosemary. Cook these a minute or two until they start getting fragrant. Next, season with some salt and pepper.
It smells like Thanksgiving.
turn off the heat, and stir in the parsley. Preheat oven to 350 degrees.
It smells so good!
If you want to make this stuffing vegetarian, you could use veggie broth instead. It would be delicious.
So we're just going to combine the three elements together in a large mixing bowl. The dried garlic bread, the delicious veggie mix, eggs, and the broth. So now, give this a good stir so the bread gets totally coated in this super, yummy veggie mixture. The bread will soak up a lot of that broth and egg mixture which is what we want. That'll give it that nice custardy, fluffy center. Next, we're just going to butter the inside of a baking dish.
More butter, always better, obviously.
Add the stuffing mixture and just totally flatten it out. You want everything to be sort of tight and touching, or else you'll get some really dry bits on top. Add a little more salt on top, and give it a last hint of seasoning before it goes in. So this stuffing will be in the oven for an entire hour. You don't want the top to get too dried out and burnt, so cover it with foil for the first 45 minutes to protect the top layer. Then remove it 15 minutes before you take it out of the oven so that it can get some nice color on top.
Mmm, tasting all the herbs. It's crunchy, it's soft. It's everything you want in a stuffing, and more. It's so good. Let us know in the comments if you have any special tricks for your stuffing. We'd love to hear them.