Stovetop Stuffing

This is what the cold leftovers look like, because I forgot to take a photo on Thanksgiving.

This is my perfect stuffing. I wanted something basically like boxed Stovetop Stuffing but fresher and generally better, and also with bigger pieces of bread.

I used this recipe from Mel's Kitchen. All I changed was to double it, and also to substitute fresh rosemary and sage for dried thyme and sage (because I had them in the garden).

I will probably eat all of the leftovers cold with my fingers before they ever make it to our plates. Too good.

The Recipe:

2 16-oz loaves of crusty Italian bread, cut into large cubes

5 cups vegetable broth, warmed (unless you're making the stuffing ahead and keeping it warm in the oven)

1 tsp salt

12 tb butter

1 large onion, chopped

7 stalks celery, chopped

6 cloves garlic, minced

3 tb poultry seasoning

1/2 tsp fresh rosemary, finely chopped

1/2 tsp fresh sage, finely chopped

Dry out the bread cubes by some combination of leaving them out for a few days and/or toasting them on a baking sheet at 350 for 10-12 minutes.
In a large pot, melt the butter over medium heat. Add the onions, celery, garlic, and salt, and saute until the vegetables are soft.
Add the poultry seasoning, rosemary, and sage. Stir for 1 minute.
Add the bread cubes and mix well.
Add the broth and mix well. Add additional salt to taste.
Remove from heat, cover the pot, and let sit for at least 10 minutes before serving.

The Verdict:

Overall grade: A+

Overall reason: Soft and delicious

Time to prepare: 40 minutes, plus drying out the bread

Baby reaction: 11-month-old Zeke LOVES this stuffing. He ate 90% of what we gave him, and mashed the other 10% into his hair.

Comments

Kitchen renovation!

BEFORE: AFTER: Still to come: a beautiful new induction range and some wood shelving on the left side, above the backsplash. And maybe the shelving unit on the wall facing the cabinets should be green, but we're going to live with a while before making that decision.

Adzuki Beans with Black Rice

I hope I don't turn any readers away by featuring cilantro in my first photo. My current food obsession is black rice. I was first introduced to it at Sushi Pure . It's purple when cooked, and I was completely smitten when purple sushi arrived at our table. I mean, purple sushi! It was like my birthday or something. Actually, it might have been my birthday, because I pretty much always have sushi on my birthday, but anyway. It's kind of sweet and has this great chewy texture. When I learned how healthy it is , my crush evolved to full-out love. Sushi Pure's Spicy Tuna Roll (photo from FoodSpotting.com) In my ongoing research for ingredients that are low in calories but high in nutrition, adzuki (also spelled azuki) beans came up. I learned that these are the sweet red beans used in Japanese desserts, including red bean ice cream, which I've been obsessed with since I was a kid. But since turning them into ice cream probably negates the health benef

Cambodian Lemongrass Stir-Fry

I recommend going heavy on the peanuts I recently finally branched out and tried something new at Angkor Cambodian Restaurant , and now I'll never branch out ever again because my new favorite dish is too good. They call it Cha Krung, though I've seen a lot of other spellings in my attempt to find recipes. It's a lemongrass stir-fry and they do it with green beans, carrot, onion, and jalapeno, with peanuts on top. The peanuts are amazing in this, but I also really love the way they stir-fry the jalapeno as a vegetable, by removing the seeds and veins and slicing it thin. In my version above I used what I had, which was broccoli, eggplant from the garden, thai chilies instead of the jalapeno (but I'm going to grow jalapenos next year for this purpose), and fresh basil since I found a lot of recipes calling for it. And tofu, though it sounds like chicken is most traditional. I was a bit discouraged when researching recipes because I would need to acquire fresh lemongra

Adventures of a healthy-ish pseudo-foodie

Search This Blog