Recipe: Homemade Stuffing

I know it’s not Thanksgiving, but I love stuffing.  I just do.  I serve it year round in all kinds of ways.  With roasted chicken, with ham mixed in like a casserole, stuffed in a pork chop, the list goes on!  So here is my favorite stuffing recipe!  Forget the box, this is easy and much better for you!

Homemade Stuffing

1 pound of bread – of course, I like to use whole grain and/or whole wheat
1/2 stick of butter, softened ( I almost always use unsalted butter, who need extra salt in their diets anyway?!)
1 clove of garlic, pressed
1 small onion, diced
4 stalks of celery, diced
1 1/2 cups reduced sodium, all natural chicken broth
2 tsp poultry seasoning
salt and pepper to taste

Dry out the bread. I just lay it out all over the counter the day before or in the morning on the day I am going to make it.  Flip them around about half way through.  You could also toast them or stick them in the oven for a quick fix.  But I like to do it this way so it doesn’t turn out too crispy.  Once nice and dry, stale-like, cut into cubes.  I find it’s easiest done with a serrated bread knife.

Saute onion and celery in the butter until soft and translucent.  Add in garlic and cook for just a moment, don’t burn the garlic!

Add in the poultry seasoning.  I like to use this one.  If you do not have any, get creative and season it with whatever you have, but poultry seasoning gives it that yummy “I’ve been baking inside a turkey all day” flavor.

Toss the bread cubes into the pan with the celery, onion and garlic.  Yes, you are going to want a big pan for this.  Toss it around and coat it with the the seasoned veggies.  Then pour in the broth and mix together well.

Place in a 9×13 casserole dish.  I like to use my Pampered Chef stoneware which does not need to be sprayed, but if you are using a glass or aluminum dish, you just might want to do that.
Bake at 375 degrees for about 30-40 minutes, or until the desired crunchiness or sogginess that you prefer.  I like mine to be just a tad bit soggy-ish with crispy edges.

Delicious with leftover ham from Easter!  Also, this freezes really well, so make a double batch and stick the leftovers in the freezer for another time!
This post is linked to:
Homemaker Monday

Leave a Reply

Your email address will not be published. Required fields are marked *