Well, I did it – I made stuffing, all from scratch. From the bread all the way to the end, baby! Well, except the chicken broth. That was from Trader Joe’s, hehe….I used the white bread recipe my mom gave me (I know, I know – I have to add that here at some point!) a few weeks ago. I must say, I was pretty impressed with the end result of the stuffing! I have a few things I will tweak like smaller cubes of bread (I thought, for some reason, the bread would shrink..it does not) and a little more broth than what I added. However, I was really happy with what I made. My husband even took seconds, so that’s always a good sign! 🙂
So, how did I make it? Obviously, I called my mom last night and asked how to make it. 🙂 She kind of winged it this year and as she told me what she did, I wrote it down and then got started on my own. I started last night – I cubed the bread (I only used 1/2 loaf since it was just my husband, son and I) and browned it in about 4 tablespoons of butter, adding some seasonings to the bread as it was browning. I used pepper, salt, onion powder, garlic powder and 21 Seasoning Salute (another Trader Joe’s item :)).
Once that was browned, I transferred the bread to a cookie sheet and baked it at 350 degrees for approximately 20 minutes. Just long enough to “dry” the bread, or make what looked like croutons. 🙂
While the bread was baking, I chopped (by hand, next time I’ll use my Pampered Chef food chopper so the veggies are more fine) some celery, onion and carrots. Now, I know this isn’t “professional”, because I didn’t measure anything at all. I just eyeballed (which is how I was raised, so it’s what I’m used to!)..I used about 1/2 of a small yellow onion, about 3 celery stalks and I think 3 whole carrots. So I cut them into small pieces and sautéed them in grape seed oil in a hot pan, adding some minced garlic in as well.
Once the bread was done baking, I lightly beat 2 eggs and then tossed the bread and veggies with the eggs. I added enough chicken broth to thoroughly coat the bread, mixing everything well. I used about 10 ounces of chicken broth, but next time I’ll use at least 16 ounces, I think.
I transferred everything to my baking dish (a 9×13 pan was perfect for the amount I made), covered with tin foil and placed in the fridge, ready for baking this morning!
My husband and I decided we wanted to eat between 12-12:30 today, and the stuffing would take about 30 minutes at 350 degrees, so I put it in around 11:45am. Took it out around 12:20pm and it was good to go! Definitely will be making this again, but with the few tweaks. It was a success!
Also, making it with 1/2 loaf of bread served my husband and I (my son didn’t want any), and left PLENTY for leftovers.
RECIPE WITHOUT THE COMMENTARY 😉
1/2 – 1 loaf of bread 4-8 tablespoons of butter
vegetables of choice Seasonings
Chicken broth (or broth of choice) 2-4 eggs
– Cube bread of choice
– Brown bread in butter on stove (4 tablespoons of butter per 1/2 loaf of bread), adding desired seasonings
– Transfer browned bread to cookie sheet and bake at 350 degrees for approximately 20 minutes or until bread is “dry”.
– While bread is baking, chop and sauté desired vegetables (onion, celery, carrot – add whatever you would like, including some fruit or meat!), adding seasonings.
– Beat eggs (2 per half loaf) and toss with veggies and bread. Add chicken broth (or broth of choice) until the bread is thoroughly coated, but making sure there isn’t standing liquid.
– Transfer stuffing mixture to baking pan(s) and cover, placing in refrigerator overnight (if time allows).
– Bake at 350 degrees for approximately 30 minutes or until it looks and tastes done! Definitely needs a taste test, totally ok to do a taste test. 😉