Stuffing is my favorite part of Thanksgiving. Two years ago, I hunted for a no-frills stuffing recipe. I didn’t want meat, apples or anything like that in it. I found this recipe, got loads of compliments on it, and have made it multiple times since. So, here’s what you do.
Easy Bread and Celery Stuffing
Ingredients (for 10 servings):
1 1lb loaf of sliced white bread (or some people use french bread)
3/4 cup of butter
4 stalks of celery, chopped
1 onion, chopped
2 teaspoons Poultry Seasoning
1 cup chicken broth
salt and pepper to taste
Let the bread slices dry until a little bit rough on the outside. If you don’t have time to dry the bread, just turn your oven to 200 degrees, spread the bread slices on a cookie sheet and bake for a few minutes until the side up is dry.
Flip the bread over and bake the other side until dry. In fact, I thought I didn’t have enough stuffing last weekend so I just took a frozen loaf of white bread and put it straight in the oven. Totally fine. Then cut the bread into cubes.
Melt the butter in a stock pot or dutch oven. Cook the onion and celery until barely soft. If you cook them too long, they will be soggy in the stuffing. It needs a little texture. Season with Poultry Seasoning, salt and pepper.
Stir in bread crumbs until coated. Pour in chicken broth. Chill and then stuff turkey or bake in a casserole pan at 350 degrees for 30-40 minutes. I like it a bit crispy on top so do it for almost the full 40. Up to you. Here’s the Poultry Seasoning I used. It was about $3.50 on sale at VONS.
You can make your own Poultry Seasoning though.
Here’s the other thing: Once I tripled the recipe. Four pounds of white bread at Costco is about $4.00 (so I used $3.00 of that). Poultry Seasoning was $3.50 (didn’t use the whole thing). Celery and onions were maybe $2 and butter around $3.00. So, 30 servings of stuffing were about $11.50. Not too shabby, right?
The other thing I do is save the ends of bread that no one wants to eat. Even if they are wheat, I’ll toss them into this stuffing. No one has any idea they are there.
I originally found the basis for this recipe on AllRecipes.com and it received 4.5 starts from 460 reviews.