Stuffing, or dressing since I don't cook it inside the turkey, has always been a weird side dish to me. I love the flavors but would prefer it to have more texture. Most stuffing/dressing recipes only have a tiny bit of crunch on the top layer that's baked in the oven and everything underneath is kinda mushy.
There are a lot of things I can eat, but mushy food just isn't one of them. I wanted to try this recipe and see if the larger pieces of bread would make a difference, giving this a firmer texture.
- 1 lb. crusty country style bread, cubed
- 3 celery stalks, thinly sliced
- 3 medium onions, diced
- 1 stick unsalted butter
- 1 tbsp. fresh thyme
- ½ tbsp. fresh sage
- ½ tbsp. fresh rosemary, chopped
- 1 ½ cups chicken broth
- ½ cup water
1. Preheat the oven to 325 degrees.
2. Arrange bread cubes onto a jelly roll pan and bake for 25-30 minutes or until dry.
3. Melt the butter in a large skillet. Add the celery, onions and herbs. Cook, stirring occasionally for 10 minutes or until the celery is softened.
4. Transfer bread cubes to a large bowl. Pour the celery and onion mixture on top, followed by the chicken broth and water. Stir to combine.
5. Transfer to a 13x9 baking dish and bake for 20 minutes or until heated through.
*The photos are for half of this recipe.
This recipe pretty much did exactly what I wanted it to do! The larger pieces of bread and smaller quantities of chicken stock made this taste more like a flavorful softened crouton as opposed to a pile of mush. Ironically, Tom commented that the stuffing was too crunchy for his liking. Looks like we'll be a house divided on stuffing consistencies!