Stuffing could very well be my favorite part of Thanksgiving. Well, that and the sweet potatoes. They are the only two things I find myself going back for seconds… thirds… I really don’t know. But hey- no judging, its Thanksgiving. Seconds are part of the holiday ;)
Now not to knock my grandmas recipe, because hers is fabulous too and I am sure I’ll share it next year, but this recipe is AMAZING! My neighbors so generously are sharing the recipe with us and you are definitely want to try this out! The flavor is SO great! It is simple, but sometimes I think simplicity makes the best recipes. One of the unique things about this recipe is that you toast the bread before hand. It makes it so the bread doesn’t get too mush and just another way to add something special.
With Thanksgiving right around the corner, this would make a great addition to the dinner table :)
- 9 cups soft bread cubes (I use a combination of white and wheat bread)
- 1½ cups chopped celery
- ¾ cup chopped onion
- 1 cup sliced mushrooms (optional)
- ¾ cup butter
- ½ teaspoon salt
- ½ teaspoon ground sage
- ½ teaspoon ground thyme
- 1 teaspoon poultry seasoning
- ¼ teaspoon pepper
- 1 cup chicken broth
- Toss bread cubes on cookie sheet by baking at 350 degrees F for 10 minutes. Set aside.
- In a medium skillet, sauté celery, onion and mushrooms in butter. Add salt, sage, thyme, poultry seasoning and pepper.
- In a large bowl Toss with bread cubes with sautéed vegetables/seasonings until bread is well coated.
- Add chicken broth to moisten.
- Pour into a greased 9x13 pan.
- Bake uncovered at 350 degrees for 35-40 minutes.
For more Thanksgiving Recipes,
be sure and check out these: