This is a recipe for stuffing that is cooked in the oven. It combines the goodness of potatoes, celery, onion, and a little bit of sage in a thick gravy that will have your mouth watering in no time.
The flavors meld into this savory dish with the help of herbs and spices like thyme, nutmeg, salt and pepper.
This has been my go-to side dish from Thanksgiving to Christmas dinner, for over 10 years now! It’s also great when served cold on sandwiches or as breakfast muffins.
Because it’s made with bread, you can make it gluten-free by using gluten-free bread, or try the whole wheat version (recipe below).
I like to use homemade bread for this recipe, just slice your favorite loaf into cubes, toss it in the oven to dry out for an hour or two. Then I cube it up and let this recipe do the rest.
Stuffing, if you’re unsure of what that is Well then let me tell you. stouffer’s stove top stuffing is basically stuffing. It’s the stuffing inside of your turkey.
It’s the stuff chicken salad is made of. And it’s the stuff that is sandwiched inside your turkey. And it’s the stuffing all wrapped up between your dinner roll when it gets to be Christmas time.
The good thing is, stuffing can be made ahead of time, so you don’t have to spend all day making dinner when you can make this for a rainy day or any family get together.
It also makes great leftovers for breakfast, or brunch or even sandwiches later on in the week.This is a very easy recipe if you are looking for a delicious and fast stuffing that you can make in minutes.
It tastes great, and it is gluten-free. This recipe is perfect for when you are in a hurry, but it tastes so good you won’t mind.
Ingredients required for the dish :
1 large russet potato, peeled and cubed.
3 celery stalks, diced and sauteed for 5 minutes in a little bit of olive oil
1 medium onion, finely chopped
1/2 cup fresh breadcrumbs (or substitute with dry breadcrumbs.)
1/4 cup chopped fresh parsley
1/2 tsp salt
1 tsp dried thyme
1/2 tsp pepper
1tbs fresh sage, chopped, optional
2 cups turkey or chicken stock
Directions to prepare :
1. In a large bowl mix cubed potatoes, celery and onions with a whisk. Add salt and thyme and mix well with a spoon or your hand until combined well.
3 Fluff the stuffing with a fork to ensure everything is mixed well and it is no longer sticky – If needed add more breadcrumbs/dry breadcrumbs to thicken the sauce.
2. And now for the fun part.
While still in the large bowl, add your chopped parsley, thyme, sage and salt and pepper to taste to your stuffing mixture.
3. Add 3-4 cups of fresh breadcrumbs into a bowl or plate.
Then take one handful at a time dipped into the bowl with all the stuffing mixture added into it. Roll this mixture up nice and neat making sure there are no clumps of stuffing mixture sticking out anywhere else in the bowl/plate.
4. Place your stuffing into a greased baking dish.
Ensuring there are no clumps of stuffing mixture sticking out anywhere else. This is very important.
5. Now pour your stock over the top of your stuffing .
After covering it with tinfoil or anything else to prevent it from drying out while it cooks.
6. Cook in the oven at 400°F for 35-40 minutes.
Leave to rest for 10 minutes before serving yourself some Stuffed Turkey with Stuffer’s Stove Top Stuffing!
7. To cook your stuff in your conventional oven.
Preheat your oven to 350° F and place the filled casserole on a baking tray.
Fill with enough water so it can come up about an inch of the top of the baking dish. Cover with tinfoil and bake for 45 minutes.
Make sure to check that the foil is not letting too much steam out, then cover again with foil and bake for another 15 minutes or until cooked through.
This delicious recipe is perfect for those busy weeknights, but also great for Sunday dinner. The stuffing cooks so quickly and quickly so the house smells great while you cook.
The turkey will be done after 40 minutes, which is a lot faster than any other stuffing recipes I have tried before!
This recipe is gluten-free by using gluten free breadcrumbs, and this also makes a great leftover breakfast if you need something to warm up with for a morning-after turkey sandwich.
It’s easy to scale this dish a little bit up or down depending on the size of your family or guests that may be coming over.