Bread cubes, butter, celery, onion….reminds me of Thanksgiving when Mom would make stuffing for the turkey. The smell of the onions cooking in all that butter and then the celery and she’d even throw in the liver from the turkey, all cut up. Then pour in the store bought bag of bread cubes with more melted butter. Some would get stuffed into the turkey and whatever didn’t fit, went into a pan to be cooked in the oven.
My favorite was the one cooked in the pan as it would get that wonderful crunchy topping from the heat of the oven. We only had stuffing at Thanksgiving so it was a real treat every year.
Unfortunately, as Turkey Day is an American holiday, it’s not celebrated here in the UK, so therefore it’s like any other day. My mom always asks me if we’re doing anything for Thanksgiving, and my answer is always ‘no’. Thanksgiving is celebrated by the British people just as Guy Fawkes Night is celebrated by the Americans…it’s not. Also, turkeys only seem to be available for Christmas over here. Yes, I could pick up a drum stick or a breast, but getting a turkey prior to Christmas seems to be a no go.
This past weekend we managed to find a turkey thigh joint so guess what we’re having on Thursday! I’ll cook that up with some of my homemade bread stuffing and green veggies. As some of you may remember from a previous post, I keep bread cubes in the freezer from bread that was going stale so as not to waste anything.
It’s really simple to make and comes out really tasty. This recipe serves about 2-3 but can be increased very easily to accommodate more servings. I never really measure anything so these are approximate measurements and you can adjust to your liking. Feel free to use fresh herbs if you’ve got them.
3-4 Tbsp butter or olive oil if you’re trying to be a bit more healthy
1 large onion, chopped
2 garlic cloves, finely chopped
2-3 sticks celery, chopped
1 Tbsp raisins
1 Tbsp walnuts or pecans
1 tsp. dried thyme
1/2 tsp. oregano
1/2 tsp. sage
1 bay leaf
2 1/2 C bread cubes (I usually fill my 2-cup Pyrex measuring cup to the very top)
1 C chicken stock
Preheat oven to 350f/180c. Grease a baking dish and set aside.
Melt the butter in a large frying pan over a medium heat. Cook the onion 3-5 minutes until it becomes translucent. Add the garlic and celery and cook another 5 minutes or until the celery starts to become tender. Add the raisins and nuts and cook about 2-3 minutes.
Add the herbs and stir to combine and let cook about 1-2 minutes.
Add the bread cubes and stir until the cubes start to absorb any moisture. Add about half of the stock and stir until the moisture is absorbed. If it seems dry, add a bit more stock. You want it very moist but with barely any liquid in the pan. You may or may not use all the stock.
Transfer the stuffing to the baking dish.
Cover with foil and bake for 25-30 minutes, stirring half way through. Remove foil and bake an additional 10-15 minutes until bread starts to crisp and brown.