How to Make Stuffing

Set your oven to 350°F (175°C).

Cut about half a pound of bread (475 grams) into half-inch cubes, using two baguettes or a large loaf of sourdough.

Spread the bread cubes on a baking sheet and toast in the oven for about 15 minutes, stirring every five minutes to prevent burning.

Chop about a tablespoon of fresh sage and place it in a bowl. If using dried sage, use about a teaspoon and a half.

Chop one large sweet onion and set aside.

Mince 9 cloves of garlic and set aside in a separate bowl from the onion.

Chop 3 stalks of celery and place in a bowl separate from the garlic.

Chop about a tablespoon of fresh rosemary and a tablespoon of fresh parsley, and mince some fresh thyme as well.

Melt 3/4 cup of butter in a skillet over medium heat.

Add the chopped sage to the melted butter and cook for about 30 seconds until it turns a deep green color.

Add the chopped onion to the skillet and stir for about 5 minutes until they are buttery and translucent.

Add the chopped celery and minced garlic to the skillet and cook for another 5 minutes, stirring frequently to prevent burning.

After the vegetables have softened, add the chopped herbs to the skillet and stir.

Season the mixture with 1/2 teaspoon of salt and 1/2 teaspoon of freshly cracked black pepper.

Equipment Needed

Spice Level: