A slight variation on my stuffing recipe from last year. I didn’t bother taking pictures at first because I thought I’d just make it the same way, but I almost never make things the same way twice. Preheat the oven to 350.
This time I bought half a dozen large rolls and cut them into cubes – well, I started by cutting them, then decided it’s faster to tear them. I didn’t toast the bread this time.
I sauteed a few celery stalks and some onion and garlic in olive oil with parsley, salt, and pepper until the celery was bright green and the onions were clear.
then pop it back in for another 10 minutes until the top begins to brown. Since I used a little less bread this time and lots of liquids, the stuffing was really moist – just how I like it. I like the bread to get mushy, then firm up in the oven without drying out. The buttery garlic flavor was a wonderful addition. I’m sorry to all my gluten free friends, but I love gluten SO much!!!