Bread soaked in butter and broth. Plus a few vegetables and herbs for good measure. Now tell me, what part of that ‘carb + fat’ lineup could possibly suck?

Stuffing is, without a doubt, my favorite part of our Thanksgiving meal. I also find that it mysteriously gets more and more delicious as the days go by which, in my house, means nearly a week filled with leftovers!

In an ode to make everything from scratch on our holiday table, I sourced a great stuffing recipe from Spending with Pennies to use as my guide. I saved a few large hunks of (more than) day-old sourdough bread and cut them in to cubes the size of dice. I opted for sweet white onions and used ground herbs and spices vs. fresh. Needless to say, the stuffing was a huge hit and one that I will make every year to come!

Supplies/utensils needed for this recipe:

• Skillet

• Large mixing bowl

• 11”x7” casserole dish

• Salt and freshly-ground black pepper

• Foil

Ingredients:

Makes 6 generous helpings

• Salted butter in the following measurements:

  • 1/2 cup

  • 1-2 tablespoons

• 1 cup sweet white onion (Vidalia or Maui are some of my favorite varieties), diced

• 2 stalks of celery, diced

• 1 teaspoon ground sage

• 6 cups dried bread cubes (I used dried sourdough bread and cut it in to small dice-sized cubes. Make sure your bread is very dry, or the liquid will turn it to mush.)

• Pinch of dried thyme

• Pinch of dried dill weed

• Pinch of celery seed

• 2 cups chicken broth (or vegetable broth)

Method:

1. Preheat oven to 350 degrees F

2. Melt butter in a large skillet over medium-high heat. Add onion, celery, and ground sage. Sauté until veggies are tender, but not browned (apprx. 5-7 minutes).

3. Dump the bread cubes in to a large mixing bowl. Add the onion and celery mixture, plus the remainder of the ingredients. Stir to combine and season to taste with salt and freshly-ground black pepper.

4. Place mixture in to the casserole dish and dot with 1-2 tablespoons of butter. Cover with foil.

5. Bake for 35 minutes - remove foil - bake for an additional 10 minutes.

6. Serve warm and enjoy!

Until we eat again,

The Lunch Belle