Made with real bread, vegetables, and love. Homemade stuffing isn’t much harder than the boxed kind; but the taste is so much better. Plus, there are fewer additives and you can choose include or exclude specific flavors.
- 1 cup butter
- ¾ cup chopped onion
- 1 large garlic clove, minced
- ½ can sliced watercress, chopped
- 1 large carrot, shredded
- ½ cup frozen spinach, defrosted and patted dry
- 9 cups firm stale/toasted bread cubes
- ½ teaspoon salt
- ½ teaspoon dried sage leaves
- 1 teaspoon dried thyme leaves
- 1 teaspoon smoked paprika
- ½ teaspoon ground black pepper
- Preheat oven to 350 degrees F (175 degrees C).
- Melt butter in a large skillet over medium-high heat until; saute onion, carrot, and garlic in hot butter until onion is soft, 5 to 10 minutes.
- Put bread cubes in a large bowl. Season bread with salt, sage, thyme, paprika, and black pepper. Add onion mixture, spinach and watercress to bread cubes; stir. Pour bread mixture into a large casserole dish and cover the dish with aluminum foil.
- Bake in the preheated oven until golden and hot, about 1 hour.
If you’ve made this recipe; I’d love to see a picture!
Just tag it with #EmmmmerzEatz and I’ll re-share!