BLOGHUNGRY: Bloghungry's Stuffing

Over the years I have found that there is nothing better than a basic stuffing recipe. It's the perfect middle ground between the mushy over-salted boxed stuff and gross complicated recipes. I don't want oysters, olives, or pepperoni on my Thanksgiving plate. I just want the perfect combo of onion, celery, and toasted bread roasted in buttery herbs and chicken stock. It's perfect with turkey and gravy and I love it on leftover sandwiches.

FYI: I don't like to cook stuffing inside my bird because I think it's creepy ineffective. It adds cooking time to your turkey which can dry out the meat. It's only about making it in a casserole dish to assure the perfect layer of toasted crust on top and no bacterial challenges.

Bloghungry's Stuffing

10 cups (1-inch) cubes crusty country-style bread (1 lb)
3 medium onions, chopped
4 celery ribs, thinly sliced crosswise
1 teaspoon dried thyme
1 teaspoon dried sage
1 teaspoon dried rosemary
1 stick unsalted butter
2 cups chicken broth
1 teaspoon salt
1/2 teaspoon freshly ground pepper
In a preheated 400 degree F oven, toast bread cubes 5 to 7 minutes or until barely golden.

In a large skillet, melt butter with herbs and cook onion and celery over medium heat until softened. Transfer to a large bowl and add bread cubes, salt, pepper, and chicken stock to desired moistness and flavor. Toss well and adjust seasoning to taste. Transfer to baking dish and top with small pats of butter (optional). Bake at 325 degrees F for 20 minutes until heated through and crust forms on top. Cover until ready to serve. This can be made early in the day and reheated in the oven while your turkey is resting (before carving).