My mom always makes the best stuffing at Thanksgiving and Christmas - just celery, onion, butter and Pepperidge Farm stuffing. She would always make twice as much and leave half of it uncooked in the refrigerator. Everyday I would have a small bowl as a snack or as part of the meal, and at the end of the week, the flavors have all marinated together and the stuffing is absolutely delicious. I had a bunch of leftover oatmeal bread that was going to go bad, so I bought some celery today and made homemade stuffing.
All the recipes I found said to use poultry seasoning, a mixture of thyme, sage, marjoram, rosemary, black pepper and nutmeg, but it just didn't smell the same as my mom's. Some recipes said to use parsley, and some suggested garlic or garlic powder, but any recipe with sausage or apples or cranberries is just overly extravagant. It's definitely going to take a couple tries to get this right.
Celery and Onion Stuffing
Ingredients
1/2 loaf sliced white bread
2 Tbsp butter
1 onion, chopped
4 stalks celery, chopped
2 teaspoons poultry seasoning
salt and pepper to taste
1 cup vegetable broth
Directions
Cut bread into 1/4" cubes and dry in the oven for 5 minutes at 300 degrees. In a Dutch oven, melt butter or margarine over medium heat. Cook onion and celery until soft. Season with poultry seasoning, salt, and pepper. Stir in bread cubes until evenly coated. Moisten with chicken broth; mix well. Bake in a buttered casserole dish at 350 degrees F for 30 to 40 minutes.
No comments:
Post a Comment