One of my daughter Gracie’s favorite foods is stuffing. She doesn’t care what time of year it is. I’m pretty sure she could eat it every day.
Here’s a versatile, easy stuffing/dressing recipe that you can make as a side dish for virtually any meal. I always feel like something’s missing if I don’t have gravy to pour over stuffing, so you may want to make up a batch of gravy or buy your favorite pre-made stuff to go with this. Another thing you could do is just heat up extra cream soup and use that as a gravy. We had our fluffy French bread stuffing with steak and salad last night and it was amazing. Light, fluffy, and flavorful.
~ preheat oven to 350 degrees F. ~
10 cups soft French bread, cubed
1 cup Ritz crackers, crushed
1 Tablespoon onion powder
2 teaspoons dried sage
1 teaspoon paprika
1/2 teaspoon garlic powder
1 medium onion, chopped fine (approximately 1 heaping cup)
1 cup celery, chopped fine
1/2 cup (1 stick) butter
15 oz. cream of chicken soup, (canned or homemade) undiluted
3 large eggs, beaten
1/3 cup fresh parsley, chopped
Mix bread cubes, cracker crumbs, and seasonings in a large mixing bowl. Set aside.
Place butter in a heavy skillet over medium heat. Once the butter is melted and hot, add the onion and celery. Saute until tender (approximately 3 minutes.) Pour over the bread mixture in the bowl along with the undiluted cream soup, eggs and parsley. Toss gently until everything is coated and evenly incorporated. Transfer to a buttered, 4 quart, casserole dish. Cover with a lid or foil and bake in preheated oven for one hour.