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!!
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!