Thanksgiving would not be complete without a whole turkey, but there is another dish that we hardly see any other day of the year, stuffing. Stuffing tastes wonderful, and while there are many recipes for stuffing, I like my stuffing a little more old-fashioned. You can add whatever you want to my recipe to make it your own favorite recipe, and who knows maybe you will make stuffing on another day of the year.
1. Wash your hands.
2. For this recipe you will need measuring cups and spoons, a sauté pan, a heat proof rubber spatula, a blender or food processor, a knife, a cutting board, a cookie sheet, a large bowl, and an 8X8 or 9X9 casserole dish.
If you are not allowed to use the stove, oven, or a knife by yourself you can ask an adult to help.
ChefElla’s Homemade Stuffing (6-8 servings, this recipe can easily be doubled or tripled)
12 Cups Bread Crumbs, Cubed, Toasted, (Challah or French Bread works best)
-You can also use Gluten Free Bread for this recipe
1 Cup Leeks, Thin Sliced, (About 1 med leek. Use the white and light green parts of the leek.)
-Cut off the roots and the dark green stem. Cut the leek in half lengthwise. With the flat side down cut the leek into thin strips. Wash the leeks when done to remove any dirt.
1 ½ Cup Celery, Small Diced (About 2 medium stalks)
-Cut off the brown ends of the celery. Cut the celery into 3-4 strips lengthwise. Cut the long pieces of celery into small pieces.
4 oz. Mushrooms, Crimini or Baby Portabello, Minced (fine chopped)
-Chop by hand or blend in your food processor. The mushrooms are in this dish to add a rich flavor.
½ Cup Flat Leaf Parsley, Removed from the stem and minced.
2 tsp. Garlic, Minced, 1-2 cloves (1/4 tsp. Granulated Garlic if you do not have fresh.)
3 Cup Chicken Broth
-You can substitute vegetable stock if you would like your dish to be vegetarian.
¼ lb. Butter (1 stick)
-You can use margarine or butter substitute if you would like your dish to be dairy-free / vegetarian.
1 tsp Salt, Kosher or Sea
1 tsp Poultry Seasoning (You can purchase this in the spice aisle of the store, or you can find a recipe to make at home)
3. Pre-heat oven to 350F. Cut bread into bite sized pieces. Spread the bread evenly over the cookie sheet and place in the oven. Do not crowd or pile up the bread. If all of the bread will not fit on one pan you can bake it on two pans or in shifts.
4. Bake for 15-20 minutes. When the bread is lightly browned and begins to crisp up like toast, remove from the oven.
5. Melt butter in your sauté pan over medium high heat. When the butter is melted, add your mushrooms and cook for 2-3 minutes. Add your leeks, celery, and garlic and cook for 3-4 more minutes or until the leeks and celery begin to look translucent (clear).
6. Add your salt, parsley, and poultry seasoning and mix well. Remove your vegetables from the heat.
7. In your large bowl fold together the vegetable mixture and bread cubes. Fold the ingredients instead of mixing them so you do not mash the bread. Add your broth and mix well. If you like your stuffing dryer you can use less broth 2-2 ½ cups of broth. Be careful not to mash the stuffing.
8. Spray or butter (this is when you spread butter all over the sides and bottom of the dish) your casserole dish. Dump the stuffing into your casserole dish, and spread evenly in the pan. Using your hand pat the stuffing down gently to make sure it is even in the pan.
9. Cover the stuffing and bake for 40 min. If you like your stuffing crispy on top uncover for the last 15 minutes of cooking.
10. Remove the stuffing from the oven and serve.
You can make any changes to my recipe to make it your favorite. Try adding, dried fruit, roasted nuts, bacon or sausage to your stuffing, or substitute other kinds of breads, vegetables, or spices to make it your new favorite recipe.
ChefElla’s helpers can help by:
Adding ingredients to the bowl
Mixing the ingredients
Getting the casserole dish ready
Putting the stuffing into the casserole dish
Older helpers can also help by washing, cutting, and cooking the vegetables.