It’s Thanksgiving week here on flicker-doodles! Hope you’re ready for delicious Thanksgiving recipes all week long. They’ll definitely get your appetite fired up for next week!
We’re starting the week with a basic stuffing recipe. The good thing is this recipe, while tasty enough on it’s own, is totally customizable to your particular tastes. I realize that stuffing (or dressing as the case may be) is a very individualized preference, so make this to your own liking.
Start with the bread. I used sourdough, because that’s what I had. But, in the past, I’ve used french bread, plain white bread, or cornbread. You can stick with one type, or mix a couple types. Just make sure the bread is dried out. Either set it out on the counter for at least 24 hours, or place it on a couple cookie sheets and bake it at 350, flipping it once, until it’s thoroughly toasted.
Once it’s toasted remove from the heat and let it cool a bit.
Break it up into pieces and set it aside in a large mixing bowl.
Melt some butter in a large skillet over medium heat.
Add in one finely diced medium onion and saute until tender. (Pretend there’s a picture here. )
Pour in two cups of chicken broth.
Add your seasonings….thyme, parsley, rosemary, and sage. (You can really add whatever seasonings you prefer, just make sure you add enough of them. Fresh or dried, it doesn’t really matter; this time I used fresh thyme, but everything else was dried.)
Stir it all to combine. Bring it to a boil, then reduce the heat and let it simmer a few minutes before turning off the heat.
Spoon the broth mixture over the bread.
Toss it to coat.
Add more chicken broth as needed to get the right texture right. We don’t want it too soggy, but we don’t want it dry either. Just a tip…if you’re stuffing this into your bird, you’ll need less liquid than if you’re baking this separately.
Place into a casserole dish and bake at 350 until golden brown, about 30 minutes.
Stuffing or dressing, either way you call it, this is good stuff. To make it your own, you can do a couple of things. Finely dice a few celery stalks and saute it with the onions. Cook up a pound of sausage and add it in when you add the seasonings. Mix some dried cranberries, or cubed apples in with the bread before you add the broth mixture. Or just make it as it is…sometimes simple is the best!
Yum! It’s a good thing Thanksgiving only comes once a year!
Come back the rest of the week for more great recipes! And maybe a giveaway! (hint, hint!)
here’s the printable…basicstuffing