Stuffing

(Version 1, Bake in the oven)

Stuffing is actually really easy to make. The hardest part is finding a loaf of bread that everyone can have. I will eventually publish my bread recipe, but if you have a ready-made bread that you can buy, just do that.

THIS particular recipe is a good, make-ahead stuffing recipe. Perfect for Thanksgiving. This is Version 1. Soon, I will publish another recipe, Version 2, that is a stove top version.

12 cups of bread cubes (depending on size of your loaf, it’s between 1 and 2 loaves)

1 carrot, shredded

3-4 stalks of celery, sliced thin

1 onion, small dice

1/2 cup oil

1 tsp dry sage (or 1 Tbsp fresh)

1/4 tsp black pepper

1-1 1/4 cups chicken broth

Preheat oven 300°F

Dice bread in cubes, measuring until you get 12 cups. Place on two jelly roll pans and cook in the oven until dry, 15-25 minutes.

Change oven to 325°F.

Shred one long carrot.

Thin slice 3-4 celery stalks.

Small dice 1 onion.

Cook vegetables in pan with 1/2 cup oil until translucent.

Add sage and pepper.

Put bread cubes in a large bowl, add cooked vegetables and stir. Add 1 cup of chicken broth and stir. If still a little dry, add the extra 1/4 cup.

Spray a 9x13 dish with cooking spray. Add the stuffing.

Cover with foil and place in oven.

Bake for 30 minutes.

Gather ingredients: bread, celery, carrots, onion, chicken broth, olive oil, sage and black pepper.

Cut up bread into cubes. I take off the top of the loaf, then make very small cubes. That’s my personal taste.

I measure the breadcrumbs as I am cutting (12 cups). Put on a jelly pan (I use two pans so it isn’t crowded). Place in 300°F oven for 15-20 minutes. Stir after 10 minutes.

Shred one long carrot.

Clean 3-4 stalks of celery.

I prefer to slice the celery really thin.

If the celery is wide, I also like to cut longways, then slice really thin.

Carrots and celery are ready!

Small dice an onion.

Measure 1/2 cup oil (I use olive)

Put vegetables in pan with oil.

Cook vegetables until translucent. Don’t walk away!

Add 1 tsp dry sage (or 1 Tbsp fresh sage)

Add 1/4 tsp ground black pepper.

Stir in the sage and pepper.

Put toasted bread in a large bowl and put cooked veg on top.

Mix well.

I spray a 9x13 pan with cooking spray.

Measure 1-1 1/4 cups of chicken broth. (Cooking secret: your food will only taste as good as the ingredients you use. Try to find broth that has a lot of flavor!)