If you ever find yourself with a stale baguette or loaf of French bread, don’t give it to your kid to use as a baseball bat (our baguette was so solid, we could have knocked one out of the park!)… make this moist and fluffy bread stuffing.
It’s the side dish that isn’t just for the holidays anymore, folks – It’s for any night of the week! You can prepare this stuffing so easily and quickly, yet it makes for such a special, warm-and-fuzzy side dish to a weeknight meal. Or, dress up the look and the flavor of the stuffing with dried cranberries and walnuts, and use it to stuff a holiday turkey, chicken or pork tenderloin.
Old Fashioned Bread Stuffing
1/2 cup butter
1 cup chopped celery
1 cup chopped onion
1 loaf French bread or baguette, chopped into small pieces
1 tbsp. thyme
1 tsp. salt
1 tsp. freshly ground pepper
1 large eggs, beaten
1 (14.5 ounce) can chicken broth
(If your chopped bread pieces are still fluffy, lay the pieces on a cookie sheet, drizzle with 1 tsp. olive oil and bake for 5 minutes, or until lightly browned)
Melt butter in a large skillet over medium heat. Cook celery in butter until almost tender. Add onions, and cook until lightly browned and tender. Set aside.
Place the chopped bread into a large bowl and add spices. Add butter mixture and egg, and toss lightly to distribute. Moisten the mixture to your desired consistency with chicken broth.
Transfer to a 13 x 9 inch baking dish and bake at 350 degrees for 20 minutes.
TIP: For Cranberry Walnut Stuffing, add 1 cup dried cranberries and 1 cup chopped walnuts to the bread mixture. This stuffing can be used to stuff pork tenderloin, or a whole turkey or chicken (Fill 3/4 full, as the stuffing will expand during the cooking process).