Healthier Bread Stuffing
This bread stuffing is great to bake outside the bird. It gets beautiful crisp top and soft inside. By removing half of the butter, this recipe is lighter but as tasty as the original.
Equipment
- 1 9 by 13 Baking pan
- 1 large frying pan
Ingredients
- 1 lb loaf sourdough bread (stale)
- 12 oz cremini mushroom (or white)
- 1 large onion
- 2 stalks celery
- 4 tbs butter
- 4 cups chicken stock
- 10 small thyme stalks
- 10 leaves sage
- 2 tbs chopped parsley
- salt and pepper to taste
Instructions
- Grease a casserole dish with butter and set aside.
- Cut up a stale loaf of bread into small cubes. Lay them on a large tray. Bake at 350 F for 15 - 20 minutes until the bread becomes toasted and lightly brown.
- Chop onion, celery and mushroom into small pieces. Chop herbs.
- Preheat a nonstick pan and add a small amount of butter (out of the 4 tablespoons that we are going to be using). Add mushroom and let them brown.
- Add half a tablespoon of butter and the rest of vegetables, season with salt and pepper, and cook until they soften.
- Add some more butter and stir. Keep on adding small amount of butter throughout the cooking process (out of the 4 tablespoons the recipe requires).
- Add herbs and continue cooking until vegetables are very soft.
- Add the remaining butter, fold it until incorporated.
- Add chicken stock and cook for 5 minutes.
- Taste and see if you need more seasoning. Add parsley. Bring to a boil.
- Transfer the toasted bread into a large bowl. Add the vegetables and stir until well incorporated and all the bread pieces are moist.
- Spread bread stuffing onto greased 9 by 13 baking dish.
- Preheat oven to 350 F and bake for 50 minutes.
