When you open the dish, it smells like Thanksgiving especially because of the sage and celery. It’s a very simple stuffing but really tasty because of the fresh ingredients. I hope you’ll add this easy side to your holiday menu, it’ll save you a lot of time and stress. You can even saute the vegetables up to 2 days ahead, refrigerate it, so there’s less work to do on the big day.
I’m using a loaf of Italian bread that is a day old so it’s stale. If you’re using fresh bread, cut it up into cubes and toast it a little so it’s dry. You can use any type of bread for this recipe. Put the cubed bread in a large bowl.
Heat your oven to 350 degrees Fahrenheit or 180 degrees Celsius.
Heat up a pan and melt four tablespoons of butter. Add the onions, celery, two pinches salt and cook for a few minutes until soft. Add the bell peppers. Saute the vegetables until golden. When the vegetables are golden, add 1/2 tsp salt, ground black pepper, parsley and sage. Stir and turn the heat off.
Add the vegetable mixture to your bowl of bread. Add 1 cup/250ml chicken stock and mix. Add more chicken stock (up to 2 cups/500 ml), just enough to moisten the bread. Taste and add more salt or pepper if you wish. The mixture shouldn’t be soaking wet or sitting in liquid.
Butter a baking dish. Put the mixture into the dish and even it out. Cover tightly with foil. Bake in the heated oven for 30 minutes.
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