Stovetop-Style Herb Stuffing

• nutrition focus

  What does this food offer in terms of nutrients and physical nourishment?

  Protein (suggestion: pair with chicken or turkey)

  Carbohydrates (bread, veggies)

  Fat (butter)

  Fiber (bread, veggies)

• satisfaction factor

  What does this food offer in terms of mental satisfaction through flavor, texture, and experience?

  Fluffy

  Warm/cozy

  Tender

  Rich

  Savory/umami

  Herby

  Salty

I’ve always been a stuffing fan from day one. Stovetop brand stuffing was always my favorite. The mix of intact pieces of bread held together with the creamy, thick blend of broth and breadcrumbs. I’m drooling just thinking about it! Over the years, however, my palate (and gut) has changed. Now, the Stovetop brand is far too salty for my taste and the wheat irritates my digestive system. So each year, I chase the high and test out new ways to make it just as good as I remember.

This year I found the secret to the perfect mock-Stovetop stuffing. And it’s actually crushing some of the crouton cubes into breadcrumbs. All this time I’ve been picking out the bags with the most intact pieces but I was wrong! The crumbs are what make that sticky bread-broth goodness that I treasure from my childhood.

In this recipe, I use mushroom broth and soy sauce to mimic the savory poultry flavor that is usually infused into store bought mixes while fresh herbs elevate it to home-chef status flavor. It’s a simple 1-pot recipe packed with a lot of nostalgic flavor, does it get any better than that?

Allergens: Soy (optional), wheat/gluten, dairy (optional)

Servings: 6

Prep time: 20 minutes (including time for setting)

Cook time: 20 minutes

Total time: 40 minutes

Ingredients:

12 oz bag of crouton stuffing cubes (Note: plain cubes and not a stuffing mix with flavoring)

1 3/4 cup mushroom broth

4 tbsp butter or vegan butter substitute

1 small yellow onion, diced

1 cup diced celery

3 cloves garlic, minced

1 tbsp soy sauce

1 tbsp fresh rosemary, chopped finely or 1 tsp dried

1 tbsp fresh thyme leaves or 1 tsp dried

1 tbsp fresh sage, chopped finely or 1 tsp dried

Salt and pepper to taste

Note: If you can’t find your own plain cubes, here's a simple recipe I found by The Bountiful Kitchen to make your own.

Tip: Look for a fresh poultry herb pack in the produce section, these typically contain all three of these fresh herbs for a lower price than buying them individually!

Directions:

1. In a large saucepan, melt 1 tbsp butter over medium-low heat.

2. Add onions, celery, garlic, and herbs. Sweat until onions are translucent.

3. Add remaining butter and broth. Bring to boil then remove from heat.

4. Place cubes in a large baggie, remove air, and seal. Using a rolling pin, book, or the bottom of a durable cup/mug, tap and crush the cubes until 80% of the croutons are broken up well but not quite crumbs.

5. Add croutons to broth mixture and mix until evenly coated. Cover and let sit for 10 minutes.

6. Fluff with a fork and serve warm. Leftovers can be stored in an airtight container in the fridge for up to 1 week.

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