One of the things that I love about the fall season is all of the holidays that take place within the three months span. We have Halloween in October, then Thanksgiving three weeks later, and then Christmas! Oh, and New Year’s… Yeah! I already started putting together my menu for Thanksgiving this year, and this stuffing is going to be on it! It definitely doesn’t feel like a holiday at our house without bread stuffing. As much as we love stuffing, I don’t think that we ever made bread stuffing from scratch. Red and I grew up eating the yummy ready to cook stuffing from the box for many years. Since I stopped buying prepackaged food, I started looking for a recipe where I can make it from scratch. This recipe is really simple, basically: bread, onion, celery, and a variety of herbs, and chicken broth. I was amazed at how simple this was to put together – and how the flavors tasted so great and fresh. I was able to taste all of the ingredients, and it’s so easy! I don’t think that we’d ever go back to the boxed stuffing. If you’ve never tried it – I definitely encourage you to try this!
10 cups (1-inch) cubes crusty country-style bread (1 lb)
3 medium onions, chopped
3 celery ribs, thinly sliced crosswise
1 tbsp fresh chopped thyme, or 1 teaspoon dried thyme
1/2 tbsp fresh chopped sage, or 1/2 teaspoon dried sage
1/2 tbsp fresh chopped rosemary, or 1/2 teaspoon dried rosemary
1 stick unsalted butter
1 1/2 cups chicken broth
1/2 cup water
Preheat oven to 325°F.
Toast bread in a large shallow baking pan in middle of oven until just dry, 25 to 30 minutes.
Cook onions, celery, and herbs in butter in a large heavy skillet over moderately low heat, stirring occasionally, until celery is softened, about 10 minutes.
Stir together bread, vegetables, broth, water, and salt and pepper to taste. Place them in a 13×9-inch baking dish, bake for 20 mins or until heated thorough.
Yield: 12 cups