The year is almost gone! It seems like Christmas just happened, and now is almost Thanksgiving again! this is where you realize that you have been growing older, faster than you expected.
So Thanksgiving is this week, and I am overdue to share our traditional Goodwin Creek bread stuffing recipe.
I just love this recipe is so simple and quick to make, you can prep it a month or so early (seriously!) it is fat free as is yet so tasty and comforting and, it is also a great canvas for you to add any special ingredients (sausage, bacon, dried cranberries...)
Here we go:
FOR THE BREAD BASE
1 1/2 loaf of your favorite Goodwin Creek bread or a mix (a.k.a leftovers) of several of them, cubed
1 tbsp dried parsley
1 tsp celery seeds
2 tsp poultry seasoning
2 tsp onion granules
1 tsp dried cilantro
FOR THE STUFFING
3 celery stalks, finely chopped
1 sweet onion, finely chopped
1 large carrot, grated
2 1/2 cup of broth, your choice
You can prepare the bread base even a month early, put all the ingredients back in a bread bag, seal and shake. You can freeze it if you are not going to use it immediately, just take it out and leave it 20 min. before using it.
Heat broth, celery onion and spices in a 3 qt. sauce pan, bring to a boil. Reduce to low and simmer for 5 min., covered, or until the vegetables are tender but still firm. Stir often. Remove from the heat.
Grease a 9 x 13 baking dish and set aside. Pour the hot broth mix over the bread base to mix, stir gently, spread evenly into the prepared dish. Cover with aluminum foil and bake for 30 min. @350F. Uncover and bake for 5 min. more or until it is golden brown.
I hope you enjoy it! Let me know if you made any changes.
I hope you have a lovely Thanksgiving with your loved ones, we are so very grateful for all your support and appreciation you show to us.