The prep takes a little time, but it's very easy, and no fail :)
The recipe is very adaptable to vegetarian, and is just as tasty with regular bread that's not GF.
- 1/2 c
- 2 large
- yellow onions, chopped
- 2 c
- celery, chopped fine
- 12 c
- bread cubes*
- 1 1/2 tsp
- each: marjoram and salt
- 3/4 tsp
- each: sage, thyme, pepper
- 1 tsp
- parsley flakes
- 1/2-1 c
- chicken broth
How to Make Mom's Stuffing
- 1Chop onion and celery.
- 2Saute onion and celery in butter, in a large 4 qt. (oven-safe) pot, over medium heat. Stir often, until soft and golden. This will take about 20 minutes.
- 3While the vegetables are cooking, cut your bread into cubes. Set aside.
- 4Stir the seasonings into the onion and celery mixture. Add chicken broth, and heat just to boiling -- do not boil.
- 5Turn off heat, and stir in bread cubes. Toss to coat, till everything is blended well. If you need more broth you can add it here, but you don't want it too wet. It's going to soften more as it warms in the oven.
- 6At this point the stuffing is ready to serve. But it's even better if you warm it in the oven, at 350* for 20-30 minutes. For moist stuffing warm it right in your pot. If you like your stuffing dry, spread it in a shallow baking dish for this step.
This recipe holds very well, so if you need a little more time, just cover and set the pot aside until you're ready, then uncover and warm 30-40 minutes.
- 7*Fresh or dry, it doesn't matter, just what you have on hand. If what you have is fresh, just cut it up an hour or two before you want to use it, or lay it on a baking sheet in the oven while you preheat.
Use regular bread or gluten free bread, and try a mixture of two or three, like whole wheat, 12 grain, sourdough, sprouted grain, even rye, or cornbread leftovers! Chances are, if it's bread you like, you're going to enjoy it in the stuffing.
I keep the heels of a loaf in a bag in the freezer just for this. Whatever is in the mix, it's always delicious.
- 8NOTES: For weeknight dinners I just make half the recipe.
The onion and celery can be prepared ahead and stored in the frig until you're ready to put the stuffing together.
If you like more stuff in your stuffing, just throw it in: with the onion and celery if it needs cooked, or with the broth at the end if it doesn't. Options include: mushrooms, chestnuts, oysters
If you're vegetarian, use whatever butter substitute you like, and use water or vegetable broth in place of the chicken stock.
This recipe really is no fail!