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Classic DIY {Stove Top} Stuffing

Classic DIY {Stove Top} Stuffing

1 loaf crusty white bread (french bread, ciabatta, etc)
½ cup (1 stick) unsalted butter
4 celery stalks, finely chopped
2 garlic cloves, finely chopped
2 onions, finely chopped

  • Tear the bread into large bite-sized pieces (crust and all) and place on a baking sheet. Let it sit out at least 6 hours, preferably overnight (if you don't have time for this, don't panic: just throw bread in a 325° oven, and toss occasionally until croutons feel pretty dry but are not toasted, about 30 minutes).
  • It's important that the bread is dry so that it will absorb the liquid without falling apart.
  • Melt the butter in a large skillet over medium heat and add the celery, garlic, and onions. Season with salt and pepper and stir to coat. Cook, stirring pretty frequently until the vegetables are softened, about 5 minutes. Add the sage and rosemary and cook another few minutes, until everything in the skillet gets to know each other.
  • etc

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