Thanksgiving is back again, and so is the best part of it: the stuffing. At least that’s my opinion! Which is why I have put myself in charge of making it for both my family and my husband’s family. And I intend to make a TON! The thing is, I’m not known for being the best cook.
So who best to consult for a simple stuffing recipe that I could actually manage, than the almighty Martha Stewart. Check out my version of her stuffing recipe, except I changed it around for the really really simple stuffing lovers. For you gluten-free and dairy-free lovers, check out the side note at the bottom of this post to convert this recipe into a gluten free recipe.
- Two loaves of Italian bread
- 1 Tablespoon of salt
- 1 Tablespoon of pepper
- 4 Tablespoons of butter
- 4 Stocks of celery, diced into small pieces
- 2 Garlic cloves
- 1 Medium yellow onion, minced
- 2 Large Eggs
- 14 Ounces of chicken stock
- Cut or break bread into bite-sized pieces. This can also be a fun activity for you to do with your kids. You’ll end up with a giant mess, but at least it’ll keep the mess in the kitchen and is easier when you use s special mixer as the one in this breville stand mixer review.
- Then, spread them over a cookie sheet to dry for about 24 hours.
- Once the bread pieces are nearly completely dry, put them in the preheated 400 degree oven for about 5 minutes.
- In the meantime, take 4 tablespoons of butter and melt them in a large sauce pan.
- Then sautee 4 stocks of celery that I cut into small pieces with the minced garlic.
- Once the vegetables are softened, after about 5-7 minutes, thrpw in the breadcrumbs that were crisped to a golden brown, and the eggs.
- Mix it all together very well, as you add chicken stock.
- When the stuffing is nice and lightly moistened, put the stuffing in a buttered, square casserole dish, cover it with aluminum foil, and put it in the oven for ten minutes for just the perfect texture.
- Then, after you take it out of the oven, let it sit for about ten minutes, and then have at it!
- Check out the picture of the stuffing I made last year, taken with a camera phone
If you are dealing with a Celiac family member (A person who has an intolerance to wheat and dairy products) such as myself, you can cut the recipe in half and substitute the regular bread for gluten-free bread (The most economic and delicious options can be found at Whole Foods). Also, substitute the butter for Smart Balance Omega buttery spread. And don’t forget to look at the ingredients in your chicken stock, as that can contain gluten as well.