Active time: 20 min. Total time: 30 min.
Yield: Serves 8 (serving size: about 1 cup)
Looking to save some oven space? Our take on Stove Top stuffing tastes just like the beloved brand, minus all the weird additives. Tiny cubes of white bread magically absorb the melted butter, giving them the most delicious flavor. Meanwhile, the sage and rosemary lift the rest of the dish. It’s important to sauté the vegetables long enough—you don’t want crunchy stuffing. For another version of this festive side, stir in 8 oz. cooked pork sausage and 1/2 cup dried cranberries just before covering and removing from heat.
- 1(16-oz.) loaf unsliced white bread (such as Italian), cut into 1/2-in. cubes (about 10 cups)
- 1/2 cup (4 oz.) unsalted butter
- 1medium-size (12 oz.) yellow onion, finely chopped (about 2 1/4 cups)
- 2medium (about 4 oz. each) carrots, finely chopped (about 1 cup)
- 2celery stalks, finely chopped (about 1 cup)
- 2garlic cloves, finely chopped (about 2 tsp.)
- 1/4 cup chopped fresh sage
- 2 teaspoons chopped fresh rosemary
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 1/2 to 2 cups cups lower-sodium chicken broth
How to Make It
Preheat oven to 400°F. Spread bread cubes in an even layer on a large rimmed baking sheet. Bake in preheated oven until dry and crisp, about 10 minutes, stirring once halfway through. Remove from oven; set aside.
Melt butter in a 12-inch skillet over medium-high. Add onion, carrots, celery, and garlic. Cook, stirring often, until softened, 6 to 8 minutes. Stir in sage, rosemary, salt, and pepper, and cook 1 minute. Stir in toasted bread and 1 1/2 cups of the broth. (For a more moist stuffing, stir in up to 1/2 cup more broth.) Cover with lid, and remove from heat. Let stand 10 minutes, until most liquid is absorbed.
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