Stuffing is probably my favorite thing about both Thanksgiving and Christmas... It's just the ultimate in comfort food because of it's hearty flavors and carb-heavy nature. But it seems to be one of those dishes that, though a classic, is easy to screw up. I don't think there is really as much room to experiment with stuffing as some magazines seem to think around the holiday season - sure you can add a new ingredient here or there but keep the celery, carrots, onion, and bread please. Maybe a touch of mushroom, some cranberries, or chopped apple, but I don't want cabbage in my stuffing and nothing can be substituted for bread.
Oddly enough, when I was little I never liked stuffing. As I've said, stuffing is a great comfort food and full of nostalgia for me - maybe I just didn't need food to partake in such comfort and joy as a child. I'm just glad that I've finally discovered the wonders of stuffing and have perfected a recipe that no one can beat. I use most of the staples, but I do add a bit of apple for some natural sweetness. Other than that, this is pretty traditional as far as stuffing in the Keller family goes. I don't even go all out with fancy crusty breads because I actually prefer the way sandwich breads get more soft and chewy. So if you want to stick to basics for your holiday stuffing, give this recipe a try!
Best Stove-Top Stuffing
- 2 Tbsp vegetable oil
- 1 medium onion, diced
- 1 large carrot, chopped
- 2 ribs celery, chopped
- 2 apples (I use Honeycrisp), chopped
- 3 cloves garlic, minced
- 2 tsp rosemary
- 2 tsp thyme
- 1 1/2 tsp sage
- 1 tsp cinnamon
- Bread (I used about 15 toasted slices of a thin whole wheat sandwich bread - just make sure to use about 20 oz of day-old or toasted bread), toasted and chopped
- 1 1/2 to 2 cups vegetable stock
- Salt and pepper to taste
1. In large soup pot, heat oil over medium heat. Add onion, carrot, and celery and lightly salt. Let cook until soft and fragrant, about 8 to 10 minutes.
2. Add apples and garlic. Cook another 8 to 10 minutes.
3. Add rosemary, thyme, sage, and cinnamon, stirring until all ingredients are fully coated with seasonings.
4. Add the bread pieces and mix with vegetables. Allow to toast 2 to 3 minutes.
5. Add vegetable stock about 1/2 cup at a time. Mix after each addition and add until stuffing reaches desired consistency.
6. Season with salt and pepper and enjoy!