Wednesday, November 27, 2013

Classic Stuffing

My mother's stuffing is one of best no-fuss stuffings that exists--it's rich and satisfying--the perfect way to celebrate Thanksgiving.

Bring this dish to the feast (if you are not hosting the dinner),  and you will come home empty-handed! 

12" non-stick skillet
9" x 13" x 2" Pyrex dish
Large mixing bowl
Baking sheet or Toaster oven

10+ cups of white & wheat bread 
(50% of bread should be slightly toasted)

2 medium onions, finely diced
2-3 celery stalks, finely diced
1 stick of butter

1/2 cup fresh parsley, chopped
1/2 tsp poultry seasoning
1/2 tsp sage
2-3 tsp kosher salt (add 2 tsp first, then once everything is mixed together, adjust to taste!!!)
2 tsp black pepper
4 1/2 cups Chicken broth 

1. Wash your hands
2. Butter your Pyrex dish.

3. Toast half of the bread on a baking sheet in the oven--lightly.

4. Chop or tear 10 cups of bread into large bowl.
5. Prepare all of your veggies.

6. Heat 1/2 stick of butter in skillet on MEDIUM

7. Add onions and celery. Cook until translucent and softened. Approx 5-8 minutes.

8. Add parsley, spices, salt and pepper to bread.

9. Add onions and celery

10. Begin adding broth 1 cup at a time so that it becomes moistened--slightly wet, but not soaked.

11. Taste the mixture at this point and add salt & pepper as desired.
12. Add to Pyrex dish.

13. Bake for 55-60 minutes @ 350F degrees. Top with butter dots.

This is one of those dishes that tastes better the following day when all the ingredients have had time to get to know each other.

If you are making a turkey or roasting a chicken, stuff 2 cups into the chest cavity.  

No comments:

Post a Comment