Linda’s Kitchen
Most bagged stuffing in grocery stores contains ingredients that you can’t pronounce…good advice: if you can’t pronounce it, don’t put it in your mouth! Here’s a recipe for quick stove top stuffing using a loaf of bread of your choice.
YIELD: 10 Servings
ACTIVE TIME: 20 Minutes
TOTAL TIME: 30 Minutes
INGREDIENTS
- 9 cups (1 loaf) soft bread cubes
- 1 pound bulk pork sausage, crumbled & browned (optional)
- 1 1/2 cups (2-3 stalks) chopped celery with leaves
- 1 1/2 cups (2 medium size) chopped sweet onions
- 3 teaspoons minced garlic
- 3/4 teaspoon sea salt
- 1/2 teaspoon white or black pepper
- 1 teaspoon parsley
- 1 teaspoon sage
- 1 teaspoon rosemary
- 1 teaspoon thyme
- 1 teaspoon tarragon
- 1 teaspoon celery seed
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 cup (2 sticks) butter
- 1 cup chicken stock
- 1 1/2 cups sliced fresh muschrooms OR
- 8 ounces (2 small cans) canned mushrooms, no salt, stems & pieces
- 1 cup whole cranberries (optional)
INSTRUCTIONS
- Cut up the loaf of bread into cubes (3 slices in each direction). Put bread cubes in a deep dutch oven or soup pan.
- Brown the sausage, celery, onions, and garlic in a frying pan. Add the sausage mixture from the frying pan to the bread cubes in the deep pan.
- Mix in the seasonings, butter, chicken stock, mushrooms, and cranberries to the frying pan. Heat until steaming. Pour over the bread and sausage mixture.
- Gently mix with a large cooking spoon until evenly mixed. Let sit 5-10 minutes before serving, so the bread soaks up the butter and chicken stock.
NOTES
This recipe has an all inclusive list of ingredients, but don’t hesitate to leave out ingredients you don’t have, or don’t like. It’s delicious even with just the bare basics.
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