Sometimes simple is best. With Thanksgiving around the corner simplicity is greatly appreciated, especially since you have a million other things to cook. This stuffing recipe is easy to make and tastes way better than anything out of the box. Check out the video after the break.
When I was younger I never really liked the idea of stuffing. It was weird. I mean who eats dried bread soaked in soup and stuff? Plus it was mushy and herby which didn’t go with my pallet of Chinese food. It wasn’t until years later where I come across stuffing again, but by now I’ve eaten a TON of different kinds of food and actually had a appreciation for different flavours and textures.
So for this thanksgiving I thought I’d give stuffing a try at home. Plus it can go with the turkey that my mom is roasting. Funny thing is that growing up in a Chinese family, I grew up with a lot of savoury flavours. So even the turkey we make is savoury, and what do we eat with it? Well gravy of course. We thought the addition of cranberry sauce was a little weird. That was until I one of my friends gave me a cranberry turkey sandwich. That totally blew my mind.
Nothing much else to say about this dish. It’s super easy to make and you can even use fresh bread if you can’t find any old ones lying around. Just follow the video and dry them in the oven for 25 minutes until they’re crispy.
5 cups fresh/day old bread
2 1/2 cup onions
1 1/2 celery
1/2 cup parsley
2 tbsp sage
1 tbsp rosemary
1 tbsp thyme
2 tsp salt
1 tsp pepper
1 tbsp butter
1 1/2 cups chicken broth
Cut the bread into small 2cm cubes and place them onto a pan. Drizzle some olive oil over them and place them in a 250F oven until they’re dry and crispy. Meanwhile grab all the vegetables and dice them into small cubes (about 1 cm). Place them onto a saute pan and sweat them over medium heat with some butter until they’re soft and golden. Remember to season them with salt and pepper.
Once the bread is done and cooled, grab a large mixing bowl and crack an egg into it. Whisk it a little and then add in the chicken stock while constantly mixing. Pour in the vegetables next along with the herbs and then mix in the bread until everything is incorporated and the bread has soaked up all the liquid.
Spread the stuffing evenly on an oiled baking dish and bake at 350F covered for 40 minutes, or until a temp of 165F. Remove the foil, and bake for another 45 minutes or until it’s golden brown.