Homemade Stuffing from Scratch
This simple yet savory stuffing is a delicious side for any meal. Make it for Thanksgiving, Christmas, or just for fun.
Ingredients
- 4 slices white bread
- 4 slices whole wheat bread sub: sourdough or french bread
- 1/4 tsp olive oil
- 1 cup onion minced
- 1 cup celery chopped
- 4 tbsp butter
- 2 tsp poultry spice sub: oregano, thyme, sage, and rosemary
- salt and pepper to taste
- 1 egg*
- 2 cup vegetable broth
- parsley optional
Instructions
- Preheat your oven to 350˚F.
- Bake your slices of bread on low heat in the oven/toaster oven to draw out the moisture. If you already have stale bread, skip this step.
- Melt butter in a small pan with a little olive oil. This helps prevent burning.
- Add in the onions, celery and poultry spice. Saute on medium low heat for 10 minutes or until soft. Then add salt and pepper to taste.
- While waiting for the onions and celery to cool, prepare your vegetable broth or bouillon. Mix together your broth and egg so it's ready to add to the bread mixture.
- Put your stale bread into a large mixing bowl. Top it with the buttery onions and celery and mix together.
- Pour your broth mixture in a little at a time until moist. Toss gently with a large spoon until the bread has soaked up the broth.
- Transfer into a large, greased baking dish, and bake for 30-40 minutes or until golden brown on top.
Notes
For Zucchini Stuffing Casserole:
- Leave out the egg*.
- Don't bake the stuffing in the oven. Instead, add it to your casserole dish or ramekins.