My First Veggie Stuffing

I have never made stuffing (or dressing I guess this would be called). My mom always made it. And it always came out awesome. There was no need for me to make it myself, until this year, when I won't be at my parents house to eat her crispy oven baked stuffing. And no, the stuffing isn't all that I'm gonna miss this year, but I'll try not to get too mushy on you guys. Not yet anyway.

Let's just stick to the food for now. While I could have called my mom and asked her for a complete stuffing walk through, I know better than to replicate my moms cooking. It would never be the same. Everything tastes better when mom makes it, you know? Well, if you don't know, I feel bad for you, and you should go over my moms for Thanksgiving.

Anyway, I grabbed that little 50 Stuffings booklet out of my Food Network Magazine and went for the 'classic'. I figured that as long as I could get the technique down, it wouldn't matter too much for what I put in it down the road. As usual, I rarely follow recipes, so I just used this as a guide, not really measuring anything. And guess what? It actually came out pretty good. Now, it wasn't anywhere near my moms, but for my first try, not too shabby. I would definitely serve it to friends and family.

I read somewhere (maybe Cooks Illustrated) that it doesn't really matter what type of bread you use, as long as it's been dried or staled (and yes, there's a whole big debate on which of that is better as well). Because this was more of a trial for thanksgiving, and I didn't really want to spend a boatload on this side dish when I'll be having it again in a week, I ended up just using store brand whole wheat sandwich bread. But, my mom always uses a variety of different breads and rolls and allows them to stale on their own, and I do believe, it makes a huge difference.

So, until next time, I believe this version will hold us over.

Vegetable Stuffing
Printable Recipe
by Kacey's Kitchen, Adapted from Food Network Magazine

• 1 large bag of whole wheat sandwich bread
• 2 bunches celery with leaves
• 1 large white/yellow onion
• 1 small pkg. white mushrooms
• 1 stick butter
• 1 tsp dried sage
• 2 tbsp dried parsley
• pinch of thyme
  
• 3 cups broth (veggie or chicken)
• 2 eggs
• salt and pepper

1. Preheat oven to 250. Cut bread into cubes and arrange on baking sheet. Bake until dried, but not browned, about 40 minutes, tossing occasionally. Remove from oven and let cool.
2. Increase oven to 350.
3. Coarsely chop celery, onions, and mushrooms.
4. In large skillet over medium heat, melt stick of butter. Add celery, onions, and mushrooms. Cook, stirring occasionally for about 5 minutes.
5. Add sage, thyme, salt and pepper. Cook another 5 minutes or until onions and celery are tender.
6. Add broth and simmer.
7. Meanwhile, beat 2 eggs with parsley in a large bowl. Add all cubed bread.
8. Pour the vegetable mixture in bowl and toss.
9. Transfer to a large buttered baking dish and dot with butter.
10. Cover and bake 30 minutes. Uncover and bake another 30 minutes, or until it is a crispy as you desire (I like mine extra crispy)!
11. Eat all of it yourself and blame it on the cat.