8 slices of bread
3 tbs unsalted butter
1 stalk celery, chopped
1 small onion, finely chopped
2 cloves garlic, minced
1 tbs dried parsley or 2 tbs fresh parsley
1/2 tsp sage
1/4 tsp marjoram
1/8 tsp pepper
1/4 tsp kosher salt
1 1/4 cups chicken stock
- Preheat the oven to 350 degrees. Place the bread evenly on a sheet pan and toast in the oven for 8-10 minutes or until golden brown.
- Then flip the bread slices and toast until the other side is golden brown, roughly 6 minutes more.
- Remove the toasted bread from the pan and dice into 1/4 -1/2 inch cubes and set aside.
- Dice the celery and onion and portion out the remaining ingredients so that you have them on hand. I portioned them out into individual cups for aesthetic reasons, but you can portion them into a single bowl to save on cleaning.
- In a large sauce pan, melt the butter and kosher salt over medium heat.
- Add the celery, onion and garlic and cook until the veggies are softened and the onion starts to become translucent. Roughly 5 minutes.
- Add the herbs, spices and chicken stock to the mix and stir. Bring to a boil.
- Once the mixture hits a rolling boil, add the bread cubes. Quickly mix in the cubes to the liquid and then cover.
- Remove from the heat and let the pan sit for 5 minutes. Using a fork fluff the mixture and serve.
- Although this took about 15 minutes longer to make than the box stuff it was delicious and had a more homemade feel. Heck, it was homemade.
- The next time you have people over and you need a quick and delicious stuffing, try this recipe out. You will not be disappointed.