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.