Stuffing – More technique than recipe

One thing to note, while I grew up doing the stuffing IN the bird, I now bake it in a separate pan.  I love how it gets all crusty on top.  I was relaying my Swiss chard and sausage stuffing recipe to a friend and she asked me for the recipe.  At that point I was completely befuddled because I do stuffing enough now that there is no recipe.  Just technique.  When you are doing stuffing using bread cubes as opposed to stuffing mix (and there’s no shame in that!), you can’t really go with a strict recipe.  A baguette has a different consistency than a sourdough round.  So the key is to have plenty of stock on hand.

There are four components to stuffing – bread, add ins, stock and eggs.

So you cut the bread into about 1 1/2 in cubes.  Put them in a cookie sheet and bake at 300 degrees for 15-20 minutes until they are dry like croutons.

Make your add ins.  They can be basics of onions, celery, and carrots.  But you can add apples, sausage, swiss chard, shredded zuchinni.  Just make sure you saute them until the onions are translucent.  And of course you have the herbs of your choice – usually about a tablespoon worth.

So in a LARGE mixing bowl, mix the add ins and the bread together.  Then add the stock about a cup at a time.  Keep tossing the bread with everything.  At first it will clang around because the cubes are dry but as you add the stock, it will begin to sound squishy.  Once th clanging sounds stops and you just hear squish, stop adding stock.  Then add the eggs (about 3 should make a 9×13 baking pan’s worth of stuffing).  Mix everything again and pour into a greased baking pan.  Bake at 350 for half an hour.

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