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the culinary adventures of a self-described foodie

Bread Stuffing Sans Turkey

4 Comments

Ooh, look, a timely recipe for Thanksgiving!

I know I can’t be the only one in the world who prefers dry stuffing (a.k.a. NOT soggy bread from being stuffed inside a bird for hours and hours). So, as a public service, I thought I’d post this simple recipe that I adapted from EF, whose family got it from the Betty Crocker Cookbook.

I’ve made this a few times, and I will tell you that the bread matters. A lot. I used a loaf of Semifreddi’s sour rustic bread this time, but any high-quality bread will do. It’s also better if the bread is stale, so that it’s dry and can take up more flavor. If you can, get the bread the night before, tear it up into bite-sized pieces, and let it sit out overnight. If you’re short on time, cut the bread into 1 inch slices and bake at 225 degrees F for 30-40 minutes, being careful not to toast or brown it. After drying it out at low temperature, take the bread out of the oven and tear it up into bite-sized pieces.

EF noted when she gave me this recipe: “This is a LOT of margarine but you have to just trust it.” She also said not to make it with all butter, as it turns out kinda greasy.

Bread Stuffing Sans Turkey (adapted from EF, from Betty Crocker)

Ingredients:

  • 3/4 cup minced onion
  • 1.5 cups chopped celery (stalks and leaves)
  • 1 cup margarine, OR 1/2 cup margarine + 1/2 cup butter (I used Earth Balance, which worked just fine)
  • 1/2 cup broth (chicken or vegetable)
  • 1 loaf stale bread (1 lb), cut or torn into bite-sized pieces
  • 1 tsp salt
  • 1.5 tsp thyme leaves
  • 1.5 tsp sage
  • 1 tsp black pepper

Directions:

  1. Pre-heat oven to 400F.
  2. In a large skillet, melt margarine/butter. Add 1/4 cup of the broth to the margarine. Add onions and celery and cook until onion is tender and translucent.
  3. Turn off heat. Add 1/3 of the bread cubes into the skillet and mix thoroughly.
  4. Add mixture to the remaining ingredients in a large, deep bowl and toss thoroughly.
  5. Transfer to a 9 x 13 inch baking dish. Drizzle remaining broth over the stuffing.
  6. Cover the dish with aluminum foil. Bake for 20-25 minutes.
  7. Take off the foil and brown for another 15 minutes.

Enjoy! And I hope everyone has a happy and delicious Thanksgiving!

 

Author: Jen

Howdy! My name is Jen and I live in the San Francisco Bay Area. I like to eat, run, and blog, but not usually at the same time.

4 thoughts on “Bread Stuffing Sans Turkey

  1. This is very similar to my recipe, but I use cornbread instead of sourdough! The spices are a bit different too, but it’s pretty similar.

    • Yeah, there are lots of good stuffing recipes out there. I love cornbread stuffing… and also stuffing with sausage bits. Basically, I love it all!

  2. I like stuff in my stuffing, sausage, almonds, apricots, etc…

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