How to Make Quick Stuffing

This basic stuffing recipe is fast and easy, but the peas and chestnuts make it seem different. Your Thanksgiving or holiday guests will be pleased. Yields about 6 cups.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 5 c. dried and cubed bread
• 1 minced garlic clove
• 1 egg if needed
• 1 c. frozen peas
• 1/2 tsp. chopped fresh rosemary
• 1 tbsp. chopped fresh sage
• 1/4 c. diced celery
• 2 tbsp. unsalted butter divided
• 1/4 c. chopped red onion
• 1 c. canned reduced-sodium chicken broth
• 1/2 c. canned chestnuts halved
• Groceries
• Chef's Knives
• Chef's Knives
• Mixing Bowls
• Mixing Spoons
• Serving Bowls
• Skillets
• Slotted Spoons
• Mixing bowls
• Skillets

1. Melt 1 tbsp. of the butter in a skillet over medium heat.

2. Add garlic and onion, and saute one minute.

3. Add celery, herbs and peas, and saute two minutes.

4. Add broth, bring to a simmer and cook five minutes.

5. Remove vegetables with a slotted spoon, leaving as much liquid as possible in the skillet.

6. Raise heat to high and boil the remaining liquid until it reduces to 3/4 c.

7. Combine bread and vegetables in a mixing bowl.

8. Spoon reduced liquid over the stuffing and toss gently. Stuffing should hold together.

9. Melt remaining 1 tbsp. butter in a skillet over medium-high heat.

10. Add chestnuts and sear.

11. Add chestnuts to stuffing mixture and toss.

12. Use as stuffing for poultry.

Tips & Warnings

• If stuffing doesn't hold together as described in step 8, you can lightly beat one egg and drizzle over stuffing and toss to combine.
• You can make this stuffing up to two days ahead of time and refrigerate to keep it from spoiling. Be sure to bring stuffing to room temperature before putting it inside poultry.
• Dry your bread cubes by leaving them out overnight or baking them in a 350 degree F oven for 20 to 30 minutes.

Who Can Help Sponsored

• How to Lose 30+lbs Guaranteed. Try it Free.

on 12/28/2005 Take a loaf of bread, tear it up and dry it out in the oven, or overnight in a pan. Cut up an onion and celery, saut? in a skillet with butter, salt, pepper, a little garlic and sage, then add chicken broth or broth from the turkey. Pour this over the dried bread, mix it a little and bake. Simple and delicious; no complaints yet!