My go-to stuffing recipe! Makes about 6 ample servings.
3 Tbsp. butter
¾ - 1 c. chopped onion
1 c. chopped celery
8 c. toasted bread cubes*
1 c. chicken broth
1 tsp. each: dried sage and thyme
1 Tbsp. snipped fresh parsley (or 1 tsp. dried), optional
Preheat oven to 325°. Grease a medium casserole. Saute onion and celery in butter until soft and aromatic. Combine in large bowl with bread cubes, broth, and herbs. Season with salt & pepper. Spoon into casserole. Bake 30 min, until hot, and the top has browned.
*To toast bread cubes: Cut sliced white bread into about 1/2" cubes (unsliced is fine, sliced just makes it easier). Lay out on a rimmed baking sheet, and bake for about 5-6 minutes in pre-heated 325 oven. Move around with your hands or a spatula, and bake for another 1-2 minutes. Cubes should be just barely crunchy, not browned.
Into saute pan w/ onions/celery, add 1 chopped small apple &/or ½ c. dried cranberries, ¼-½ c. chopped toasted pecans or walnuts.
Substitute half the bread cubes w/ medley of cubed, roasted veggies
Into saute pan, add 1 c. sliced mushrooms; substitute leeks for onions
Add 1 c. cooked, crumbled sweet Italian (or other) sausage
Recipe created or adapted by Liz Talley, Urban Graze
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