Classic Stuffing
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.
Servings Prep Time
6Servings 15minutes
Cook Time
40minutes
Servings Prep Time
6Servings 15minutes
Cook Time
40minutes
Ingredients
Instructions
  1. 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.
  2. Heat your oven to 350 degrees Fahrenheit or 180 degrees Celsius.
  3. 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.
  4. 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.
  5. 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.
Recipe Notes