Stuffing or Dressing

Yeah, several recipes all at once, think it was Turkey Day recently?

Original Recipe:

My version:

I bake my own bread for the stuffing, it’s hardcore, but trust me it makes some AMAZING stuffin’!

Stove Top Stuffing

6 cups cubed bread (see bread recipe here:
1/4 cup fresh parsley, minced
4 cubes beef bouillon (gives a richer flavor, can use chicken or vegetable as well)
1/2 cup dried minced onion
1-1 1/2 cup fresh celery, sliced thin
leaves from 6 or 7 sprigs of fresh thyme
1 teaspoon white pepper
1-2 leaves fresh sage, minced
1 teaspoon coarse ground kosher salt

1 stick butter, unsalted.
2 cups chicken broth

Heat oven to 350 degrees F. Bake bread for 8 to 10 minutes or until dry and toasty.

In a large bowl, toss bread with remaining ingredients until evenly coated smoosh the boullion cubes.

To prepare, Melt 1/2 stick butter in 1 cup of broth in large pot (I use a 1 ft tall stock pot) add the bread mixture. Mix until everything is moist and lightly sticky. Continue adding melted butter and broth until you reach desired saturation and stickiness.

Can be made ahead and left in pot, re-heat in pot on low stirring frequently, add broth and melted butter as needed.


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