Do you want to blow your grandma’s mind this Thanksgiving? Or are you just a fiend for stuffing but you know the boxed stuff is bad for you? Either way, here’s a recipe for delicious homemade stuffing.
- Baking sheet
- Small bowl
- Frying pan
- Cutting board
- Olive Oil
- Chicken stock concentrate OR chicken stock
- Baguette (or other substitute bread, white breads with hard crusts preferred)
- Halve, peel, and mince the shallot. Strip thyme leaves off of stems, roughly chop. Thinly slice the celery. Dice baguette into 1/2 inch cubes. If using stock concentrate, mix the recommended amount of concentrate with 1/4 cup of water.
- Heat 2 TBSP butter and a drizzle of olive oil in a large pan over medium high heat. Add baguette; toast, stirring occasionally, until golden brown and crisp, 5-7 minutes.
- Turn off heat; transfer to a plate. Wipe out the pan. Heat a drizzle of olive oil in the same pan over medium-high heat. Add celery and shallot; cook until tender, 3-5 minutes. Season with salt and pepper. Add minced thyme and baguette. Stir in stock mixture until absorbed, 1-2 minutes (stir in 1/4 cup of chicken stock if used instead of concentrate). Turn off heat; cover to keep warm.
- Pair with any protein and side dishes you like. Enjoy! Tip: to keep the flavor consistent, use fall flavors like figs, cranberries, and more thyme with your accompanying dishes.
Recipe altered from the original Jammy Pork Tenderloin recipe by Hello Fresh