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.

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