Excuse me, but YUM.
Is there anything better than a stuffing right out of the oven? The secret is a tasty rustic French bread, something crusty and delicious that you consider a favorite.
One large loaf of your favorite crusty bread (10 cups, diced into 1 inch square cubes)
4 stalks celery, diced
1 large yellow onion, diced
5 cloves of garlic, minced
1 stick salted butter
2 cups water
2 tsp. poultry seasoning
1 T dried oregano
1 T dried sage
1 T dried thyme
Salt and pepper to taste
Two days before you make the stuffing, cut the bread into bread cubes and set out in a large bowl to dry out completely. If you’re pinched for time, you can also bake the bread cubes in a 225°F oven for an hour or so, stirring occasionally. You want the bread to be thoroughly dry, even crisp, but not burnt.
Preheat oven to 375°F.
Melt butter on low heat in a skillet. Add onions and garlic and cook slowly, stirring occasionally, for ten minutes or so.
Place diced celery in the water in a separate pot on the stove. Simmer for 20 minutes.
Add celery with the celery water to the bread. Add the butter and onions, all the herbs and stir well.
Pour into a 3-quart baking dish or crock and bake covered with foil for 25 minutes. Remove foil and bake an additional 15 minutes.
This is a longtime family recipe whose origins can only be guessed at, but I strongly suspect angels were nearby.