TRUE OR FALSE: stuffing is the best Thanksgiving side. I mean does it get better than an entire side of BREAD? I think not.
This year it’s just the 2 of us, so if anything I’m trying to make the holidays even more special – and delicious. This stuffing could not be easier (I didn’t even measure) and you can customize it by adding whatever herbs or fillings you like!
INGREDIENTS: (serves about 4)
1 loaf of bread (I used a mixture of Bread SRSLY and Breadblok sourdough)
2 cups broth (I used bone broth, you can use anything including vegetable if you’re vegan)
3/4 cup butter (you can use whatever you like including vegan butter – I used ghee)
1 tbsp arrowroot or cornstarch
1 large yellow onion
2 cups chopped celery
Fresh (if possible) Thyme, rosemary, sage and parsley
Salt and pepper to taste
DIRECTIONS:
Tear or cut bread into 1 inch cubes and either leave out overnight to dry, or toast in the oven at 250 Fahrenheit for about 40 minutes
Preheat oven to 350 Fahrenheit
In a skillet, heat chopped onion and parsley in butter until the onion begins to lightly brown – then add broth and let simmer
Add chopped herbs – about 1 tbsp each – and stir well. Also add a pinch of salt and pepper
Add arrowroot or cornstarch and whisk
Let simmer for a few minutes until sauce begins to thicken
In a mixing bowl, pour over the bread and mix well until it’s all coated
Add to a casserole dish (I used 9”)
Bake for about 30 minutes, until bread is browning; I used my oven’s crisp function at the end for a few minutes to really brown the top
