Pantry Cooking: Stuffing, or Dressing
We had some bread that was getting stale. Usually we try to slice bread and put it in the freezer before it gets to this point, but right now the freezer has not an inch of space. I’m also feeling like I need to use everything that I have and not waste anything, so I decided to make some stuffing!
OK – I should be precise. I made dressing. Stuffing is cooked in the bird, dressing is cooked in a pan. (On Thanksgiving, I usually make both because just stuffing in the turkey is not enough for my family!)
This is such a versatile recipe. The staples for this dish are the bread, some chopped vegetables, melted butter or margarine, and chicken or vegetable broth – yes, it can be vegan, and it can also be made with gluten-free bread!
I like to add sausage (regular, turkey, or vegan are all possible) and chopped chestnuts to my stuffing – I always keep a bag of cooked, peeled chestnuts in the pantry. You can also add dried fruit or other nuts. And if you have any cornbread, you can crumble that into the mix.
Stuffing / Dressing
4 cups dry and/or stale bread, cut or torn into small pieces
6 ounces cooked, peeled chestnuts, chopped, or other optional additions, such as dried fruit or nuts
4 Tablespoons butter, divided
½ small onion, diced
½ stalk celery, diced
¼ pound loose sausage (usually about 1 sausage)
1 Tablespoon fresh sage, chopped, or substitute 1 teaspoon dried sage
Salt & pepper
1 cup broth, chicken or vegetable
Preheat oven to 350°F. Place the bread pieces into a large bowl. Include crumbled cornbread if using. If you are using chopped chestnuts, dried fruit, or other nuts, combine them with the bread now.
Melt half the butter in a sauté pan. Add onions, celery, and sausage and cook over medium heat, stirring occasionally, until sausage is cooked through. Add to the stuffing cubes and mix gently to combine.
Melt the remaining butter and pour over the stuffing mixture. Add the sage, salt, and pepper. Other herbs, such as chopped rosemary, can be added now as well. Moisten with half the broth and stir gently to combine.
Spread in a baking dish. Pour the remaining broth over the dressing. Cover the pan with foil and bake for 15 minutes. Remove the foil and bake for another 15 minutes, or until desired crispiness is reached.