Stuffing is a classic comfort food side dish and it is rare that we come across a Thanksgiving table without one of its many varieties. After exploring the many different flavor combinations and cooking methods that can be used to prepare stuffing, I developed a simple yet incredibly flavorful stove top stuffing recipe that is sure to impress this holiday season. This stuffing is best served warm after cooking, however, it stores very well in the refrigerator up to three days for the best taste.
8 slices of bread
3 Tablespoons allergy free butter substitute
1 rib of celery, chopped
1 small sweet onion, finely chopped
2 cloves garlic, minced
1 Tablespoon dried parsley or 2 Tablespoons fresh parsley
1/8 teaspoon black pepper
1/4 teaspoon sea salt
1 1/4 cups turkey stock
To make homemade bread cubes, start by drying your favorite bread. Place 8 slices of your favorite bread in a single layer on a baking pan and toast in the oven for 8-10 minutes at 350°F until golden brown. Flip the bread slices and toast the other side until golden brown.
Remove the toasted bread from the baking pan and cut into 1/4 -1/2 inch cubes. Set aside.
In a large pan, melt the allergy free butter substitute and sea salt over medium heat.
Add the celery, onion, and garlic. Saute together for 5 minutes until the vegetables become tender and the onion is translucent.
Add the parsley, black pepper, and turkey stock to the pan and stir together.
Bring to a boil and add the bread cubes. Quickly coat the bread cubes in the liquid and cover the pan with a lid to let steam together.
Remove the stuffing from the heat and allow to sit in the pan for an additional 5 minutes.
Fluff the stuffing with a fork and serve warm.