Is it stuffing or dressing? I think what you call that side dish is a regional thing for the most part. I tend to call it stuffing myself. I guess it really doesn’t matter what you call it as long as it tastes great!
I’ve always viewed stuffing that didn’t come from a box mix as the stuff of holidays, namely Thanksgiving, only. But once I realized how easy it was to throw together a simple stuffing, I scrapped that notion. We really enjoy this basic stuffing as a side dish alternative when we are tired of pasta, potatoes or rice. It is a great accompaniment to lots of meals, especially those that include a gravy of any kind.
Simple Homemade Stuffing
- 1 loaf French or Italian bread, cubed (marked-down, day old bakery bread is perfect)
- 6-8 slices dark rye bread, cubed
- 1/2 c. butter
- 1 onion, diced
- 5 stalks celery, diced
- 1/2 lb. mushrooms, diced
- 1/4 c. freshly parsley, minced
- 1 1/2 t. salt
- 1 t. pepper
- 1/2 t. powdered sage
- 1/2 t. Italian seasoning
- 1 1/2 – 2 c. chicken stock
1. Place the cubed bread pieces on a baking sheet in a single layer. Bake at 250 degrees for about one hour, until crispy and dried. Cool completely. (This can be done the night before.)
2. Melt the butter in a skillet over medium heat. Add the onions and celery. Cook for two minutes. Add the mushrooms and continue cooking until the mushrooms start browning, about 5-8 minutes. Stir in the parsley, salt, pepper, sage and Italian seasoning. Remove from heat.
3. In a large bowl, toss the bread cubes with veggie mixture from the skillet. Slowly stir in the stock, using just as much as needed to moisten all the bread. Transfer to a baking dish. (You can do through this step during stolen moments and then just bake before dinner.)
4. Bake the stuffing at 350 degrees for 25-30 minutes, until slightly crisped on top. Cover the dish, if needed, to prevent it from browning too much.
NOTE – That top picture is from before I baked the stuffing since I forgot to take a picture of the finished product.
So what do you call this delectable stuff…stuffing or dressing?