I feel like this is sacrilege. This recipe is worth a gold mine and I'm publishing it for free. For all the world to read and use. But truly, it would be a disservice if you went without this recipe before Thanksgiving. Because once you've tasted this, you won't make another type of stuffing. EVER. AGAIN. I used to be an extremely picky eater (like creamy peanut butter and grape jelly on white bread everyday for lunch for my entire school career) and I never liked stuffing. Then my mother-in-law made this and the hubbs
insisted I try it. I did. And then, then I was hooked.
Here's what you need to impress everyone you'll serve it to:
3 medium russet potatoes
1 large loaf of white bread (a few days old and stale)
1 clove garlic (minced)
1 medium onion (diced)
6-7 stalks of celery (diced)
1 pepper (green, pablano, what have you - diced)
1/2 cup (1 stick) butter
1+ can chicken stock (if you're having turkey, use turkey broth!)
3 Tbsp Bell's Seasoning
Ready to start this? I am...and I just had it.
Step 1. Preheat your oven to 350 F. Wash down your potatoes to remove any dirt left on them. Then cut them into 1 inch cubes and set to boil on medium heat. No peeling required.
Step 2. While the potatoes are boiling, cut up all your veggies if you haven't already. In a large pan, add garlic, onion, celery, and peppers along with that stick o' butter. Let the butter melt down and simmer veggies on medium heat.
Step 3. Step away from the stove and rip up that whole loaf of white bread. Put the pieces into a large mixing bowl. Take one can of chicken broth (or turkey!) and pour it over the bread. Fold the combo until there is no broth at the bottom of the bowl. The bread will reduce down a lot.
Step 4. At this point your potatoes and vegetables should be ready. If you celery is still a little crunchy, no worries, it's great in the stuffing. Drain the potatoes and remove to a medium mixing bowl. Turn off the vegetables and add these to the potatoes.
the pan should still have butter at the bottom make sure to remove that to your mixing bowl
Step 5. Mash those all together! You're basically making an incredibly chunky mashed potato. Be careful because this is extremely hot, especially if you're using a mixing bowl that's as thick as a stocking.
Step 6. Add your mashed potatoes to the larger mixing bowl with the bread. Fold the mixture until well combined.
Step 7. Add the Bell's seasoning and mix again until well blended. Add more chicken stock until the mixture resembles a pudding texture. Then we're ready to bake.
Step 8. Remove stuffing to a large casserole dish. Add more chicken stock on the top to form a "puddle." Cook uncovered for 60 minutes.
Step 9. The stuffing should be a nice crusty brown. Let sit for 10-15 minutes to cool before serving. Then enjoy. I won't even stop you when you throw away all your other recipes.
Just as a side note, this is best with the actual drippings from the turkey. But when it's not Thanksgiving, you make do with what you have.
Do you have any recipes that you swear by? What's your favorite recipe when you have a dinner get together?
