Today We’re Gonna Make Classic Stuffing.
- White Bread Cubes
- Chopped Up Celery
- Some Unsalted Butter
- Poultry Seasoning
- Some Chicken Stock
You’ll need are very basic basic ingredient you probably already have on hand starting with some bread cubes these are just white bread cubes these were fresh. when I bought them meaning they were not toasted or dried what I did was I put them on a single layer on a baking sheet and popped them in a 275 degree oven for 45 minutes and they completely dried out and that’s what you want you can also use regular steel bread and that works fine I’ve got some chopped up celery and onion, some unsalted butter, poultry seasoning salt pepper and some chicken stock that is it so good but I mean it’s easy and simple the ovens preheated to 375 it’s easy and simple but it’s a classic.
I’m gonna get started in this big pan here.I’m gonna add my butter it looks like a lot of butter it’s about a third of a cup and you need it because this is going to that buttery flavor with the chicken stock it’s going to be what gives you your bread a lot of really good flavor so,I’m going to wait for that to melt and then I add my veggies that’s just about all melt is I’m add in my onions and my celery and I’m gonna let this saute for good about five seven minutes or until it starts to cook down a bit and now for the bread you can use it like literally slice sandwich bread like white sandwich bread chop that up into like little bite-size pieces put another baking sheet and pop it in a 275-degree oven until it’s nice and dried out like.
I said 45 minutes you can use whole wheat if you want to I prefer white bread in my dressing or my stuffing whatever you call it but the world is your pickle you can use any kind you want I do suggest that you stay away from like the pre-seasoned mixes simply because sometimes it can have too much salt and I like to be able to add my own seasoning which is just poultry seasoning and my old song pepper that way I can really like it I can I can just season it to perfection without having to worry about whether or not it’s too salty Yatta Yatta self by plane season it yourself I’m going to baby say my onions I’m going to give them just a pinch of salt because it does help it helps them cook down a little bit.
I’m going to keep an eye on them this is looking fantastic now.I’m going to turn this off I’m going to add my poultry see that you don’t have to add it to this you can add it right to your bread cubes but I break the rules all the time just what I do start that in you can instantly start to smell that fantastic aroma.I’m going to pop that right into my big bowl with my bread get every little bit out of there oops I left it behind look at that step over there a good grinding of black pepper you’re not gonna need to add any more salt you added a salt to the onions so that’s fine a good grinding of black pepper and now my stock now depending on how wet you like it.
I’m going to start with half of this and then take it from there some people believe it or not put no stock in it at all and you can do that you can just keep it as is some people pull like four cups which I tend to think is a little bit much my sweet spot is between one and a half cups to two cups it really depends and that’s just what I prefer but by all means use as much or as little as you as you like as you can see I’m about one cup in and Ineed a little bit more it’s a little bit jar I can still feel that my bread is a little bit dry and now the reason why it’s so important that you don’t add too much just because you don’t want this you know you don’t want your breath just be swimming in your stock you still want some texture this is looking good.
I think I’m going to end up having to add like one and three-quarters of a cup look at that pop this into my casserole dish classic recipe calls for a classic glass pie dish or baking dish get that all even. I’m going to pop this into the oven at 375 for about half an hour and when it’s done I’ll show you what it looks like my stuffing was in the oven for exactly thirty minutes and you can see the top is a beautiful golden brown color.I mean I love my cornbread stuffing I live for my sausage and pepper stuffing but there’s just something about the classic that just hits home every single time if you’re looking for a new or an old classic or whatever stuffing.