Thanksgiving Stuffing Without a Turkey - Simple & Delicious Oven Recipe

bread

🥗Healthier: whole grain bread

💰Cheaper: day-old bread

Whole grain bread is more nutritious; day-old bread is budget-friendly.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier; margarine can be a cheaper alternative.

Chop some celery, using 1 and 1/2 cups of celery slices, which is about four to five celery ribs.

Chop a yellow onion, using 3/4 of a cup, which is about 2/3 of a medium-sized yellow onion.

Get a 20 oz loaf of hardy or country style white bread and cut it into cubes.

Move the bread cubes into an oversized casserole dish or a small roasting pan.

Add 1/2 teaspoon of kosher salt, 1/2 teaspoon of black pepper, and 2 teaspoons of rubbed sage to the bread cubes and toss to combine.

Heat a skillet on the stove and add 2 sticks of butter until melted.

Add the chopped onion and celery to the melted butter and sauté for a few minutes until tender.

Pour the melted butter and softened vegetables into the pan with the bread cubes and stir to coat the bread.

Drizzle in about 1 cup of chicken broth until the mixture is damp but not soggy.

Transfer the mixture to a standard 9 by 13 casserole dish and cover tightly with aluminum foil.

Bake in a preheated oven at 375°F for 20 minutes.

Remove the foil and bake for another 15 to 20 minutes until the top is golden brown and slightly crispy.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens