If you fell in love with my Onion Dill Bread recipe, you’re going to love it made into stuffing! It’s the perfect compliment for your holiday table this Thanksgiving.
With only a few mouths to feed, we often find ourselves having more food than we can eat and end up with a lot of left-overs. Which is a good thing, until you’ve eaten the same bean soup, day after day, for a week! No matter how good that soup is, it’s going to get old after a while, ya know?
Being a small family is all about making adjustments, re-purposing what you have, and getting creative with recipes to accommodate the extra food you have laying around.
With the smell of yesterday’s Onion Dill Bread filtering throughout the house, the temptation to do something with it was simply to hard to resist.
That was it…Thanksgiving was going to have to come early at our house!
Well, that started a whole process.
You can’t have stuffing without turkey, right? So, of course that had to make an appearance too. And, you can’t have a Thanksgiving meal without dessert, right?
So, in comes Pumpkin Spice Cheesecake. But, I was not to be swayed – so in comes the Pecan Turkey Bites that I’m going to share with you later this week.
And of course, making a turkey would mean I would likely have a lot of leftovers. Sigh.
This project was getting much bigger than I was prepared for!
And, to top it off, I have a kid-friendly, mother approved Luscious Slush Punch that will make an appearance.
So this week, you can look forward to a few great recipes that you can share with family and friends this holiday.
- 1 pound Onion Dill Bread cubes
- ¾ cup butter
- 4 stalks celery, chopped
- 1 medium yellow onion, chopped
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon poultry seasoning
- 2 teaspoons fresh rosemary
- 1 (14.5) ounce can chicken broth
- ½ cup green onions, chopped
- Slice entire loaf of bread into bite-sized cubes, roughly ½" - ¾".
- Melt butter over medium heat in a large pan. Add celery and onions and cook until soft.
- Season with salt, pepper and poultry seasoning. Add fresh rosemary.
- Stir in bread cubes until evenly coated.
- Pour chicken broth on top and stir. Let cook until desired done-ness.
You can serve this stuffing directly from the stove-top, or save it for cooking later. If you decide to cook it later, simply put it in a buttered casserole dish and bake at 350 degrees for 30-40 minutes.
Photos, content and recipe updated 11/09/2014.