Out of all the stuffings I’ve tried, bread stuffing’s by far the best. I’ve put sausage, apples, sauteed cubed potatoes, cranberries, to name a few in stuffing. Don’t get me wrong, they were delicious, but plain ol’ bread stuffing is my tried and true recipe.
I saute the veggies and the herbs before adding to the bread cubes. And I only use the dried bread cubes, not fresh. And only Pepperidge Farm cubes. The home made dried ones are not dried enough, so the stuffing comes out way too mushy for my liking. I don’t usually cook stuffing in the bird either, because of two things: it takes too long for the bird to cook and, the stuffing gets too wet. So, I really have to step up the herbs and veggies in a plain bread stuffing, to get the best flavors I can out of a stuffing cooked out of the bird.
No matter which stuffing you usually make, I think the herbs really make it. Try this one, you’ll be glad you did.
- 2 bags Pepperidge Farm Stuffing Bread Cubes
- 3 Tbsp extra virgin olive oil
- 2 Tbsp butter
- 4-6 carrots, peeled and cut in to a very small dice (about 2 c.)
- 6 stalks celery , cut in to a very small dice (about 2 c.)
- 2 onions, cut in to a very small dice (about 2 c.)
- 1-2 garlic cloves , minced
- handful of fresh parsley
- 2-3 Tbsp dried celery flakes*
- 2-3 Tbsp dried vegetables*
- Salt and pepper
- sprinkling of Bell's seasoning (taste to adjust seasoning)
- 4 c. chicken stock
- 10 Tbsp butter, melted
- In a large skillet, heat olive oil and 2 Tbsp butter. Add veggies and herbs and cook until tender, about 5 min.
- Add to dried stuffing. Add chicken broth and melted butter; mix well.
- Pour into a buttered casserole dish and bake for approx 45 minutes in the oven you're cooking your poultry at (or 325 to 350 degrees F).