Wednesday, November 14, 2012

Recipe: Stuffing

I'd be lying if I said I didn't open a box of Stove Top every now and again. Ben loves box stuffing, and I do not have the time or the patience to make it homemade on a weeknight. But when it really counts, there's no comparison. The "real" stuff is where it's at.

  • One loaf of White Bread, broken into small bite size pieces
  • 4 stalks Celery, chopped
  • 1 Onion, chopped
  • 2 cloves of Garlic, minced
  • 2 cups Chicken Broth
  • 1/2 tsp Poultry Seasoning
  • 1 tsp dried Parsley
  • 1 tsp Thyme
  • 1 tsp Sage
  • 1 tsp Rosemary
  • 4 Eggs, lightly beaten
  • 7 tbsp Butter (stop judging me)
  • 2 tbsp Extra Virgin Olive Oil
  • Salt & Pepper to taste
  1. Spread the bread "cubes" onto two large cookie sheets, lined with foil
  2. Melt 5 tbsp butter and pour over bread cubes
  3. Bake bread at 350 until golden brown, tossing once halfway through (15-20 minutes)
  4. Meanwhile, heat 2 tbsp oil and 2 tbsp butter in large skillet over medium-high heat
  5. Add celery, onions, garlic and a pinch of salt; sautee until onions are translucent (5-10 minutes)
  6. Mix veggies & cooked bread in a large bowl
  7. Stir in seasoning, spices and broth
  8. Mix in beaten eggs until all bread is well-coated
  9. Transfer to a well-buttered 9x13 glass pan and top generously with pads of butter
  10. Cover with foil and bake at 375 for 25 minutes
  11. Uncover and bake an additional 10-15 minutes

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