Oh stuffing.  I grew up vegetarian, so Thanksgiving was one of the those holidays that we had to make some adaptations.  We always had pasta dishes to round out the menu, but those standard side dishes never altered.  So I spent all my Thanksgiving holidays eating mashed potatoes, yams, pasta and stuffing.  Carbs anyone?  When I finally started eating meat a few years ago, I was glad to leave the stuffing off my plate.  
And then, I had a little boy who loved stuffing.  When your baby boy loves something, you learn to make it and then you learn to love it.  For him.  
In my preparation for this dish, I purchased a loaf of French bread.  My aunt, who is in her mid-70s was horrified.  I’m not sure what other people use, but it’s French bread for me.  Stale French bread is the best, but I didn’t have the time to make the bread stale, so I toasted the cubed up bread in the oven.  Tada!  
French Bread Stuffing:
  • 1 large loaf, stale French bread cut into 1-inch cubes
  • 1 quart chicken broth
  • 1 small onion, diced
  • 3 stalks of celery, diced
  • 2 cloves garlic, minced
  • 4 Tbsp. butter
  • 2 Tbsp. flour
  • salt
  • pepper
  • 1 tsp. dried thyme
  • 1 tsp. dried parsley

Melt the butter in a large skillet.   Add in the onions, celery and garlic.  When the onions are translucent, sprinkle in the flour until it’s thick and bubbly.  Add the seasonings and half of the broth.  Then, add the bread to a buttered 9 by 13 inch casserole dish.  Mix in the onion mixture from the skillet and then pour in the rest of the chicken broth until the bread is covered.  Bake in a 350 degree oven for 25-30 minutes. 

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