Stuffing

(Version 2, Use stove top)

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 it on top of the stove (mostly) recipe. Perfect for Thanksgiving when you don’t have a lot of room in the oven. The only thing you need the oven for is toasting the bread. If you don’t have room, just use the toaster a couple of pieces at a time. Just make sure you do a light toasting!

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

1 onion, small dice

2-3 stalks of celery, sliced thin

2 carrots, shredded

1/4 cup oil

1/2 tsp dry sage (or 1/2 Tbsp fresh)

1/2 tsp thyme (or 1/2 Tbsp fresh)

1/4 tsp rosemary (or 1/4 Tbsp fresh)

2 tsp parsley (or 2 Tbsp fresh)

Salt and pepper, to taste (depending on how salty your chicken broth is)

1-1 1/4 cups chicken broth

Preheat oven 300°F

Dice bread in cubes, measuring until you get 6 cups. Place on two jelly roll pans and cook in the oven until dry, 15-25 minutes.

Small dice 1 onion

Thin slice 3-4 celery stalks

Shred two long carrots.

Cook vegetables in 1/4 cup oil on top of stove until translucent. Add herbs and stir.

When bread is finished toasting, add 1 cup of chicken broth to vegetables along with the parsley. Stir and heat until boiling.

Turn off heat and remove from burner. Add bread cubes, stirring until completely combined.

Add lid to pan and let sit for 10 minutes.

Fluff and serve.

Gather ingredients: bread, celery, carrots, onion, olive oil, sage, thyme, rosemary and parsley.

..and chicken broth.

I measure the breadcrumbs as I am cutting (6 cups). Put on a jelly pan. Place in 300°F oven for 15-25 minutes. Stir after 10 minutes. (Or, if you don’t have space in your oven, use a toaster, THEN cut into cubes)

Small dice one onion.

Thin slice 2-3 stalks of celery.

Shred 2 carrots.

Measure 1/4 cup oil.

Put oil and veggies in a pot.

Cook until veggies are translucent.

Measure and add 1/2 tsp sage.

Measure and add 1/2 tsp thyme.

Measure and add 1/4 tsp rosemary.

Give the vegetables a stir with the herbs.

Measure chicken broth. This is the cup I used to measure the oil, but besides that, you can see how amazing the broth is. Not a watery, flavorless broth!