Run out of ready made stuffing or just have some leftover bread? Check out this stuffing recipe that’s traditionally as easy as it gets!
Course Side Dish
Cuisine American, Dairy free, Sugar free recipe
Prep Time 20 minutesminutes
Cook Time 25 minutesminutes
Ingredients
2cupsBreadcubed (stale will hold its shape better during the preparation process)
2tablespoonsCooking oil or butter
2½cupsOniondiced
2cupsCelerydiced
1teaspoonSalt to taste
3tablespoonsParsleyfreshly chopped
1teaspoonSagedried
1tablespoonRosemaryfreshly chopped
1tablespoonThymefreshly chopped
3¼cupsWateronly if bread is dried or stale
2medium Eggs
Instructions
We can use either stale or completely dried out bread. Dried bread is much harder to cut up so if we have bread for the sole purpose of making stuffing then cutting it up in advance will save us some effort and time. Best part of the stuffing is the crunchy crust so choose bread with plenty of crust to start with, like french baguette, bread rolls or similar stuff.
Heat oil in a skillet and sauté (stir-fry) diced onion, celery and salt until glassy / translucent look, about 5 minutes.
Lower the heat to medium low then slowly caramelize the onion and celery until it is browned, about 15 - 20 minutes.
In a big bowl, mix bread, freshly chopped parsley, sage, rosemary, thyme and the freshly prepared onion-celery.
Beat eggs and water together.
Mix the egg water mixture with the bread.
If we decide to use stuffing to stuff something with it, this is the time. Secure the holes with wooden toothpicks, cocktail sticks or small skewers.
Or just carry on and place the stuffing into an ovenproof dish.
We can also roast some mushrooms and make them into balls. If short of bread, use some breadcrumbs as an emergency option.
Roast for about 20 – 35 minutes in a 425°F/220°C oven. If we have a broiler, it can be even faster but it needs some experimenting with the rack position and heat as the top can scorch quite easily.