But here’s the thing. Six years ago, when my husband and I
were hosting our first Thanksgiving as a married couple, I decided that I was going to try making everything from scratch – a far reach for a woman who had always cooked all her meals from a box.
Looking back, I am SO glad that I decided to make homemade stuffing that day. It was easy, tasted phenomenal, and it was my first step on the path to getting rid of boxes, mixes and cans, and making real food from real ingredients.
6 tablespoons butter
2 cups diced onion
1 cup diced celery
14 ounce bag stuffing bread cubes
1 teaspoon rubbed sage
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 1/2 cups chicken broth
In a preheated 400 degree F oven, toast bread cubes 5 to 7 minutes or until barely golden.
If you are a bit short on bread crumbs, don’t fret. You can easily substitute up to 1 1/2 cups of breadcrumbs with croutons. Just be prepared to add a bit more chicken broth, as the croutons tend to be a bit drier than toasted bread.
In a large skillet, melt butter and add the onions and celery. Season the onions and celery with salt and pepper, and cook over medium heat for about 5 minutes or until softened.
In a large mixing bowl, combine the toasted bread cubes, sage, thyme, salt, pepper, and chicken broth. Add the cooked onion and celery and stir well, adjusting the seasoning as necessary. (Personally, I always add a bit more sage to my stuffing, than what this recipe calls for. But 1 teaspoon is a good jumping off point).
Transfer the stuffing to baking dish and bake at 325 degrees for 30 minutes, or until heated through and crust forms on top. Perfect!
Stuffing is another of my Thanksgiving staples that I usually prepare the night before. The flavors are so much better when they’ve had some time to come together. I mix everything the night before, put it in a covered casserole dish in the refrigerator, and put it in the oven about 45 minutes before I plan on serving dinner.