Thursday, November 24, 2011

Homemade stuffing from scratch

Happy Thanksgiving to all my American friends; I hope everybody had a great day!
Here is a super simple recipe for you.

When I first made this it was so easy (and delicious!) that I was truly baffled as to why people used the boxed stuff.

thanksgiving food 2011 stuffing

Homemade stuffing from scratch

5 C whole wheat bread cubes (see below)
1 med/small onion – diced fine
2 stalks celery – diced fine
1/4 stick butter (2 Tbsp)
1 tsp dried thyme
1/4 tsp dried rosemary – crushed (I throw it into my spice grinder and pulse it a few times)
1/4 tsp Italian spice mix (optional, recipe below)
1 1/4 C veggie broth

The night before, slice about 5 slices of whole wheat bread into cubes. Spread them on a cookie sheet and bake at 200 degrees F for about an hour or until they are dried out and hard.

Before dinner, melt the butter and saute the onion and celery until the onion goes translucent. Add the herbs and broth. Bring to a simmer.

Dump the bread cubes into a casserole dish and toss with the onion mixture until everything is evenly coated and well mixed. Don't worry of some if the cubes are still crispy.

Cover and bake at 325 degrees for 20 minutes. Uncover and bake another 10 minutes, and it's done!


Italian Herb Blend
(When I make it 1 Part = 1 Tbsp, but you can make bigger or smaller batches as desired.)

3 parts basil
2 parts each, marjoram, oregano, & thyme
1 part rosemary, crushed 

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