Day 9 of the 22 Day of Thanksgiving: Stuffing

I love stuffing! I find it irresistible. Seriously, it is what I sneak bites of before the dinner is served.  Growing up, my mom always stuffed the turkey. I come from a large family, and with some spouses and grandchildren there were a lot of hungry mouths to feed. This meant she bought the biggest turkey she could find at the store.  I remember my parents setting an alarm to wake up early enough to make a huge bowl of stuffing for our giant turkey. It was an early morning and a long day.  I still love her stuffing, straight from the turkey. But, in recent years I have been loving stuffing baked in a casserole which gives it a crispy, crunchy top, yet still moist underneath. Oh, and with a little gravy on it? Yes, please!!

This recipe starts with a boule of country French bread and some herb butter. I love to make my own French bread from this recipe. Here is a picture of my homemade bread.

Feel free to buy the bread if you aren’t up to baking it. Next, the bread gets sliced and slathered with herb butter and cut into cubes. Then toasted in the oven to make the dried bread cubes needed for the stuffing.

Set the toasted bread cubes aside and let cool. Now to the rest of the ingredients.

My stuffing calls for herbed bread cubes, butter, chicken stock, diced onion, diced celery and dried cranberries. The dried cranberries soften and plump up in the stuffing while baking, which creates such a nice, sweet and tart addition to the savory stuffing. This stuffing comes together really quickly. First, onions and celery are sautéed in butter until soft and translucent.

Next we add the dried cranberries and bread cubes and stir well.

The last ingredient is the chicken stock and then the stuffing gets stirred gently and poured into a baking dish.


It is ready for the oven.

I baked the stuffing at the same time as my Whipped Sweet Potato with Brown Sugar and Pecan Crust.

YUM! The top is crunchy and the inside is soft and moist. And do you see how plump the dried cranberries are? In the recipe notes, there are variations in baking this dish if you want a less crunchy, or a completely soft and moist stuffing. ENJOY!




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This delicious stuffing begins with herb butter spread on thick slices of french country bread and toasted until crunchy. It is full of flavor from stock, butter, celery and onions. It is then complete with an addition of dried cranberries that plump up in the moist stuffing. Delish!
  1. Preheat oven to 350 degrees.
  2. Spread the slices of bread, liberally with herb butter.
  3. Stack a few slices together to slice into cubes.
  4. Place on two cookie sheets and bake for 15-20 minutes.
  5. Remove from oven and allow to cool completely.
  6. If not using right away, store in a cover bowl or container.
  7. Preheat oven to 350 degrees.
  8. In a large saute pan, melt butter.
  9. Add onion, and celery and saute for 5 minutes.
  10. Add dried cranberries and stir to mix well.
  11. Add bread cubes and stir gently to mix.
  12. Pour stock over the stuffing in the pan and gently stir to mix.
  13. Place stuffing in 9x13 baking dish. Bake for 30-40 minutes.
Recipe Notes

For crispier stuffing, bake uncovered. For moister stuffing, bake stuffing covered with tinfoil. The foil can be removed for the last 10 minutes to crisp the top, if desired.



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