GRANDMOM JACOBS' SAVORY STUFFING

Grandmom Jacobs' Savory Stuffing image

Provided by Food Network

Categories side-dish

Time 1h10m

Yield 8 to 10 servings

Number Of Ingredients 10

Previous Next

1 1/2 loaves day-old Italian bread (24 ounces), cut into 1-inch cubes (about 10 cups)
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
8 tablespoons (1 stick) unsalted butter, plus more to grease your baking dish
3 medium carrots, preferably rainbow, peeled and diced (about 1 cup)
3 stalks celery, diced
1 large sweet onion, diced
1 tablespoon fresh thyme leaves
2 cups lightly crumbled saltine crackers (1 sleeve or about 40 crackers)
About 4 cups vegetable stock, chicken stock or turkey pan juices

Steps:

Preheat the oven to broil.
Place the bread cubes on a baking sheet lined with parchment and drizzle over the olive oil. Sprinkle with salt and pepper and toast for 3 to 5 minutes until golden brown. Make sure to watch them so they don't burn. Remove the cubes and switch the oven to 375 degrees F.
Melt the butter in a medium skillet over medium heat. Add the carrots, celery, onion and thyme and season with salt and pepper. Saute until softened, about 8 minutes. Remove the vegetables to a large bowl.
Add the toasted bread and saltines to the vegetables. Add the stock slowly, tossing gently, until the bread is moist but not too soggy; you may not use all of your stock. Place in a greased 9-by-13-inch baking dish and bake, uncovered, for 45 minutes until golden brown.