Oh yes! Stuffing, dressing, call it what you will, it’s usually delicious no matter who makes it. It’s probably my favorite food to eat during the Holidays! But, if you’re new to cooking you’re likely wondering how to make stuffing? The easy answer is Stove Top! ( hey … it is pretty good! ) but why not make your own?
If you want to make from scratch, dry out a one pound loaf of good grain bread by toasting in a 325 degrees oven for 8-10 minutes, then cool and chop. OR..since pre-packaged bread cubes are readily available, do what we do and use those. There is no real difference in taste and they’re such a time saver!
By the way, it’s much safer to make stuffing in a casserole dish than inside a turkey, but that’s your choice.
Who says you can’t enjoy stuffing with a ham or beef tenderloin too, or for that matter, meatloaf?
You will need :
9 x 13 baking dish
Large skillet ( I use cast iron )
Wooden spoon ( or large spoon )
Non-stick cooking spray ( generic is fine )
4 medium celery stalks with leaves, diced
1 large sweet onion,chopped fine
2 Tbs fresh parsley chopped fine
1/2 tsp thyme
2 tsp. poultry seasoning
1-15 oz. bag seasoned stuffing bread cubes
3 cups turkey or chicken broth ( homemade if you have it )
8 Tbs. butter ( unsalted )
salt and pepper to taste
dash garlic salt ( optional )
Spray baking dish with non-stick spray.
Pre-heat oven to 325*
On medium low, melt butter in skillet and saute onion and celery for 10-12 minutes. Stir frequently.
Place bread cubes in bowl and add seasonings and parsley. When onion/celery mix is done, pour over bread crumbs and mix well. Add at least 2 cups of broth..enough to moisten all bread cubes….use more if needed.
Place stuffing in pan and sprinkle with salt, pepper ( and dash of garlic salt if desired ). Pour remaining broth over stuffing.
Cover pan with foil and bake for 45 minutes to an hour. Stuffing should be light golden brown when done.
Remove from oven, serve and enjoy!
Tip: If stuffing a turkey, omit 1/2 cup of broth and remember to stuff both cavities!