This is our last post before Thanksgiving so in case we forget later in the post, Happy Thanksgiving! We will be spending our time in Declan’s hometown – Greensburg, PA. As promised in our previous post, today we have for you another easy Thanksgiving side dish – Stuffing.
Before we move on, please consider donating to our virtual food drive at Feeding America: http://help.feedingamerica.org/goto/cooking-in-college.com. We are trying to raise $250 this year. Every dollar you give to our virtual food drive helps provide EIGHT meals to people served by the Feeding America network!
Super Simple Stuffing
Contrary to popular belief, stuffing actually doesn’t need to be stuffed inside of a large bird to be considered, well, stuffing. Hence, super simple stuffing.
First, preheat your oven to 350F. Slice a loaf of day old bread into bite size cubes. In a large pot or dutch oven, saute some celery, carrots, herbs, and onion.
Toss in the chunks of bread, a beaten egg, and 2 cups of chicken broth into the pot and mix together.
Transfer the contents into a large baking dish and bake for 40 minutes or until the bread is nice and toasty.
Serve and enjoy! Happy Thanksgiving! -D&E
- 1 day old loaf of bread, cubed
- 2 carrots chopped
- 2 celery stalks chopped
- 1 onion chopped
- 1 egg, beaten
- 2 cups chicken broth
- ½ teaspoon ground sage
- 1 teaspoon dried thyme
- ½ teaspoon salt
- 1 teaspoon pepper
- Preheat your oven to 350F.
- In a large pot or Dutch oven, saute the carrots, celery, and onion in a tablespoon of olive oil until tender.
- Turn off the heat and toss in the bread and chicken broth. Once together, add the egg and stir to combine.
- Season with the sage, thyme, salt and pepper.
- Transfer to a baking dish and bake for 40 minutes.
- Serve and enjoy!