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!
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!
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.
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