{Make-Ahead} Celery and Onion Stuffing

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Once upon a time the blog you are reading had a recipe for celery and onion stuffing. It was graced with a confusing recipe layout, inconsistent measurement abbreviations and probably one of the most terrible pictures on here (and there are still many).

Today you are reading the revised version of that recipe where everything has been improved! The only downside is that I'm just sharing this with you the day before Thanksgiving and you won't get to see it in it's golden brown and crisped up glory until I edit this post (yet again) on Friday or so, so you can see the final product.

As I've mentioned only a trillion times, the life of a food blogger means that you typically have to make traditional holiday recipes way before the actual holiday in order to get them photographed and shared in time for your readers to make for the holiday. And as you also know, I'm pretty terrible at that. You still like me though, right? :)

In all actuality, this is dressing and not stuffing because it is being made separately from the bird but I cannot bring myself to call it dressing. Stuffing, dressing, that tasty good stuff on the table at Thanksgiving, no matter what you call it, it is a very versatile dish and super easy to make.

While the turkey is supposed to be the lead character on the day of thanks, I think that the side dishes need to act as supporting characters. A lead character cannot be a lead without their supporting counterparts. Which is why I strongly believe in making my stuffing crispy and flavorful enough to hold her own against the turkey. I do this by using a lot of seasoning.



{Make-Ahead} Celery and Onion Stuffing
Source: A Cookaholic Wife Creation
Servings: 8-10
Printer Friendly

Ingredients:
    • 3 tbsp. unsalted butter
    • 4 celery stalks, diced
    • 1 large onion, diced
    • 1 tsp. kosher salt 
    • 1 tsp. dried sage*
    • 1 tsp. dried marjoram
    • 1 tsp. dried rosemary
    • 1 tsp. dried thyme
    • 1 tsp. garlic powder
    • 1/2 tsp. garlic powder
    • 1/2 tsp. dried basil 
    • 1/2 tsp. black pepper 
    • 1/4 tsp. ground nutmeg
    • 2 cups assorted bread crumbs (white/wheat, focaccia, ciabatta, Italian, sourdough, etc.)*
    • 1 egg, whisked 
    • 4 cups low-sodium chicken stock 
Directions:
1. Melt butter in a large skillet over medium-high heat. Add the onion and celery and cook for 2 minutes, stirring constantly.
2. Add the salt, sage, marjoram, rosemary, thyme, garlic powder, basil, pepper and nutmeg to the skillet and stir to combine. Cook for 3 minutes longer.
3. Transfer the celery and onion mixture to a large bowl and top with bread crumbs and egg. Stir to combine, then add in 3 cups of chicken stock, stirring to fully combine. Mixture should be very moist.
4. Butter or spray a 9x13 baking dish and transfer stuffing mixture into it, pressing down evenly.

To Make Ahead: Press an even layer of plastic wrap on top of the stuffing and cover tightly with foil or a lid. Freeze up to 1 week in advance. To thaw, bring to room temperature. If stuffing looks very dry add the remaining 1 cup of chicken stock. Follow directions for baking.

To Make Immediately: Bake in a 350 degree preheated oven for 25 minutes. Increase temperature to 450 degrees and cook 5 minutes more or until the top of the stuffing is browned and crispy.

*Spices Note: If you do not have all of those spices on hand you can use Poultry Seasoning, which is made up of sage, rosemary, thyme, marjoram, pepper and nutmeg. Use 2 tablespoons plus the above measurements for salt, garlic powder and dried basil.

*Bread Note: A combination of multiple types of bread brings more flavor to your stuffing. You don't need to purchase multiple types at once though. Save the heel or ends of different breads as you buy them and wrap them tightly in plastic wrap, then foil, then place in a zip top bag. Thaw to room temperature before crumbling or mixing into stuffing.


One purchase that has totally saved me with making dishes in advance are Pyrex glass containers. They can go from fridge to counter to oven to freezer to cabinet.


Since learning to make my own, stuffing (or dressing) has become one of my favorite side dishes to enjoy along with the turkey or really, at any time of the year!



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