I could have called this recipe Simple Stuffing, but that doesn’t quite do it justice for just how easy it is. This is SUPER Simple Stuffing, and it’s going to blow your mind.
There are tons of brands that usually come to mind when you think about making an easy and traditional stuffing from a box for Thanksgiving. The problem is, they’re usually loaded with salt, high fructose corn syrup, and various other ingredients that I can’t even pronounce. Well, there’s no reason why you can’t enjoy stuffing that is FRESH, delicious and just as easy to make without adding all of the preservatives, additives and sodium most of the store-bought brands include. Allow me to introduce you to Super Simple Stuffing.
This stuffing recipe only has 4 main ingredients (!), and truly couldn’t be easier to prepare. It’s perfect if you’re trying to keep Thanksgiving low key this year, but also have delicious stuffing on the table. Kids also love it for the simplicity of the flavors and ingredients, plus they’ll love helping you make it! It’s also perfect for a quick recipe for Friendsgiving if you’ve got one of those coming up too.
Although I’m a huge fan of the Kids Sausage Apple Stuffing or Cornbread Cranberry Stuffing I regularly make at Thanksgiving, this spin on a “Stove Top” stuffing takes a bit less time to prepare, is economical to make and I find that kids (and adults!) sometimes prefer it for its simple texture and taste. Also, in the event if you are having a small Thanksgiving or don’t want to do a whole elaborate meal this year this stuffing along with Maple Roast Veggies, Simple Roast Turkey Breast and Pumpkin Pie Parfaits makes a perfect Thanksgiving meal and takes minimal effort!
This Super Simple Stuffing is a great way to go without having to sacrifice great flavor at your holiday dinner. What’s on your Thanksgiving menu this year?
Super Simple Stuffing
- 3 tablespoons butter
- 2 celery stalks, fine dice
- 1 small onion, fine dice
- 1 10 ounce package unseasoned croutons or 6 slices of sourdough bread cut into 1/2 inch cubes and toasted on a sheet tray for 15-20 minutes in a 400 degree oven or until totally dried out and golden
- 1 1/2 cups chicken stock I use low sodium
- 1 teaspoon dried thyme
- 1/2 teaspoon dried sage or poultry seasoning
- 1 teaspoon kosher salt
- Preheat oven to 350 degrees F.
- In a large saucepan heat butter until melted.
- Add the onions and celery and saute over medium heat for 6-8 minutes or until softened.
- Add the chicken stock and bring mixture to a boil.
- Turn off the heat, add the croutons or bread and fluff with a fork gently (make sure not to over-stir the mixture or it will become mushy).
- Transfer to a baking dish and bake for 30 minutes or until top is golden brown.