Homemade Stuffing Recipe
Ingredients
- 5 slices sourdough sandwich bread
- 5 slices potato or buttermilk sandwich bread
- ½ cup butter
- 1 ½ cups diced onion
- 1 ½ cups diced celery
- ½ cup diced carrot
- 2 teaspoons minced garlic
- ¼ cup chopped fresh Italian parsley
- 1 teaspoon dried sage
- ½ teaspoon poultry seasoning
- ½ teaspoon dried thyme
- ½ teaspoon dried marjoram
- 1 teaspoon salt
- Freshly ground black pepper to taste
- 2 to 2 ½ cups low-sodium chicken or vegetable broth (divided)
Instructions
1. Preheat the oven to 350°F. Cut the bread into ½-inch cubes and spread them out on a baking sheet. Bake for 12 minutes, tossing halfway through, or until the cubes are dry and lightly browned. Set aside to cool.
2. In a large skillet, sauté the onion, celery, and carrot over medium heat until the vegetables are soft, about 10 minutes. Add the minced garlic and cook for about 1 minute, until you can smell the garlic aroma.
3. Stir in the sage, poultry seasoning, thyme, marjoram, salt, and black pepper. Cook for an additional 2 minutes, then remove from heat.
4. In a microwave-safe bowl, combine 2 cups of the broth and the butter. Microwave until the broth is steaming hot and the butter is fully melted.
5. In a large mixing bowl, combine the toasted bread cubes, the sautéed vegetables, and the hot broth and butter mixture. Toss in the fresh parsley, then mix everything well to combine.
6. Cover the bowl and let it sit for 5 minutes, allowing the bread to absorb the flavors and moisture.
7. Transfer the mixture to a greased baking dish, cover with foil, and bake at 350°F for 20 minutes. Remove the foil and bake for another 15 minutes, or until the top is golden brown.
8. Serve immediately or store in an airtight container in the fridge.