Simple Bread Stuffing Recipe
- 1 stick butter or margarine
- 1 cup sliced mushrooms (porcini preferred)
- 1 large onion, coarsely chopped
- 2 garlic cloves
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon dried sage
- 1/2 teaspoon dried thyme
- 2 stalks of celery, coarsely chopped
- 16 ounces bread crumbs
- 2 1/2 cups chicken broth
- salt to taste, about 1/2 teaspoon
1) Preheat the oven to 300°F. Take the butter out of the fridge and let it come to room temp.
2) Cook the mushroom, onion, celery, garlic, sage, thyme, and pepper in 2 tablespoons of margarine in a frying pan over a medium heat until the onions are limp but not brown.
Options. For some extra, ahem, meat to the stuffing, strip the casing off 1/2 pound pork sausage or Italian sausage, and brown it. Drain the fat and mix it in with the ingredients above.
3) Add the chicken broth, stir, and bring it to a boil. Turn the heat off.
Option. Add 3/4 cup of coarsely chopped fresh cranberries, a tablespoon of sugar to balance the acidity, the zest of a small orange or tangerine, and 1/2 cup of orange juice with the broth before you boil it.
4) Add the bread crumbs and salt and stir it until thoroughly moistened. It should be wet, but still crumble. If it is too pasty, heat it over a low flame until it dries out a bit. Taste and adjust the seasonings and salt.
5) Butter the inside of the depressions of the muffin pan. Spoon in the stuffing until the depressions are filled. Spread a blob of butter on top of each serving of stuffing. Bake for about 15 minutes or until the top of the stuffing is brown.
Option. Dump the stuffing into a butter-coated casserole dish, dollow blobs of butter on the top, and bake for 15 minutes or until the top is brown.
Option. Stuff a pork loin with this stuff as shown above.