I grew up on StoveTop Stuffing as the staple for Thanksgiving. So when we were living in a place where we couldn’t get StoveTop I had to learn how to make stuffing from scratch. I am so glad I learned! Here is an easy recipe for stuffing (that I don’t actually stuff inside the bird). You can do a lot of the prep work for this the day before and just save the baking for Thanksgiving Day.
- 1 loaf of white bread. This can be regular sandwich bread or another favorite white bread. I prefer a thick-cut slice (think Texas toast).
- 1 small onion, diced (I don’t like large onion chunks so I dice this pretty small. If you like onion pieces, go with larger slices.)
- 4-6 celery stalks, diced
- 1/2 c. (1 stick) of unsalted butter
- 3-6 c. chicken stock
- Sage, parsley, garlic, onion, salt to taste
- Let the bread dry 1-2 hours in open air. Depending on how humid your environment is the bread will dry differently, which is why you need a wide range of chicken stock. Cube bread.
- In a skillet melt butter
- Sauté onions & celery until translucent
- Add seasonings
- Stir in bread cubes until well mixed with veggies & seasonings
- Add chicken stock 1 cup at a time until all the bread is moistened. Stir to distribute stock. Stop adding stock when all bread is moist (almost soggy wet)
- Place in an oven safe dish and cover with foil
- Refrigerate 2 hours to over night
- Bake uncovered at 350°F for 30-45 minutes until browned and crispy on top. Cover with foil if it seems to brown too quickly