Confession: I love Stove Top stuffing. And I know I’m not alone, because Target wouldn’t waste an end cap filled with it for three months straight if no one was buying. However, our family has been trying to cut down on processed foods lately. So, what’s a girl to do, just a couple weeks away from Thanksgiving? Turn to the pros, that’s what.
I spent the first few months of this year testing a new bread recipe almost every day, both sandwich bread and artisan breads. My poor kids. At first, they loved it, but by March their eyes were glazing over from the carb coma induced by their own mother. What can I say? I’m a researcher at heart, and I was determined to find my go-to bread recipes. And I did!
I’ll share my whole wheat sandwich bread recipe another time, but my favorite artisan bread is the master boule (French for bowl, referring to the shape) recipe from Artisan Bread in Five Minutes a Day by Jeff Hertzberg and Zoë François. Check out that recipe at their website, breadin5.com. It’s so easy, and absolutely delicious! I love to let the dough stay in the fridge for at least three days to develop a sourdough flavor. The dough can stay there up to two weeks. The longer it sits, the more developed the flavor is. If you prefer a simple, delicious white bread, just refrigerate the dough for at least three hours.
But, I digress. You came here for a stuffing recipe! The great part about this recipe is that it is made from homemade bread. Frankly, the boules are immediately devoured at our house, so there’s little chance they would make it into stuffing. However, no one touches the ends of our sandwich bread, so when I slice the loaves, I just set aside the ends, dice them, and pop them in a freezer bag until I have two pounds worth, so I can double the stuffing recipe.
I’d tried loads of different stuffing recipes (you know, with my research fetish), but I knew that I’d finally hit the jackpot when I first made this and my girls proclaimed, “Mom, I think this is actually better than Stove Top!” As an extra bonus, this recipe is best cooked alone, as opposed to in the bird. I’ve always loved the rich, moist texture of in-the-bird stuffing, but this stuffing is plenty moist, and now I save loads of cooking time with an unstuffed bird!
Are you ready to try something new and fantastic this year? Click the link for the best stuffing recipe you’ll ever taste…even if you’re a die-hard Stove Top fan.
Do you have a favorite stuffing recipe? Are you a fan of boxed, bagged, or homemade with as many mix-ins as you can add? Comment below to let us know!