Although I never spent much time in the kitchen growing up my mom’s simple, hearty and homemade cooking had a big impact on me and inspires a lot of the way I cook today. She’s an awesome cook and has produced some of my all time favourite recipes. Today I’m sharing her Simplified Stuffing. If you’re like me and have an aversion to soggy stuffing then I encourage you to give it a try. My mom has converted many a stuffing hater with this recipe.
“The best thing about this stuffing is that it’s so easy to make. No having to take the temperature to make sure it’s cooked through, no complicated steps or procedures and no need to use old crusty bread (fresh is actually best!). Just a simple and delicious recipe that can easily be multiplied to feed a crowd.”
Read more and get the recipe on Smithfield.com
Update: The post is no longer active on Smithfield. But, I don’t want you to miss out so here’s the recipe!
You can make this up to one day ahead and store it covered in the fridge. Do not add water until just before baking.
- 12 cups cubed bread (1 loaf)
- 1 onion, chopped
- 1.5 cups chopped celery
- 1 cup margarine or butter
- 2 tablespoons dried parsley flakes
- 2 teaspoons dried sage
- 1.5 teaspoons salt
- 1/2 teaspoon pepper
- 1-2 tablespoons water
Cook onion and celery in butter for 10 min or until softened.
Mix bread and seasonings until well combined. Stir in onions, celery and butter. Toss together.
Put into a large shallow casserole dish or crock pot and pour water around edges.
Bake in the oven at 350ºF for 45 min. or in crock pot on low for 4.5 to 5 hours. Stir occasionally to promote even browning.