Ingredients
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3 tablespoons butter
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2 celery stalks, finely diced
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1 small onion, finely diced
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1 (10-ounce) package unseasoned croutons
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Alternative: 6 slices sourdough bread, cut into ½-inch cubes and toasted at 400°F for 15–20 minutes until dry and golden
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1½ – 2 cups chicken stock (adjust depending on desired softness)
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1 teaspoon dried thyme
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½ teaspoon dried sage or poultry seasoning
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1 teaspoon kosher salt
Instructions
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Preheat the oven to 350°F (175°C).
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Melt the butter in a large saucepan over medium heat.
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Sauté the vegetables:
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Add the diced onion and celery.
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Cook for 4–5 minutes until slightly softened.
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Add seasonings:
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Stir in thyme, sage (or poultry seasoning), and salt.
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Cook for another 2–3 minutes until fragrant and the vegetables are tender.
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Combine the stuffing:
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In a large bowl, add the croutons.
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Add the sautéed vegetable mixture.
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Pour in the chicken stock.
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Gently fluff with a fork until combined. Avoid overmixing to prevent the stuffing from becoming mushy.
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Transfer to a baking dish and bake for 30 minutes, or until the top becomes golden brown.
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Serve warm.
Notes
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Adjust the texture:
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Use less stock for a drier stuffing.
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Add more stock for a softer, more moist texture.
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Flavor tweaks:
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Increase thyme or sage for a stronger herb flavor.
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Substitute poultry seasoning for sage if desired.
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Shortcut option:
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Use plain boxed bread cubes (without the seasoning packet) instead of croutons to simplify preparation.
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