I’m not totally sure why stuffing is just reserved for Thanksgiving. I think people must perceive it as a dish that is either decadent or complicated. It certainly does not require an advanced degree, but it definitely can be an indulgence.
And, we love stuffing at our house. It’s such good stuff we gobble it up year-round. And because I’ve made both the boxed version and the scratch version, I’ve realized that it’s a lot simpler to just make a homemade one that I can improve upon with all my favorite herbs.
4 cups of toasted bread torn (I used 4 dinner rolls and toasted them, but you can also use sliced bread that you’ve toasted)
1 onion, diced
2 stalks of celery, diced
4 slices of bacon, chopped
1 granny smith apple, diced
1 teaspoon each garlic powder and onion powder
1/2 teaspoon dry rosemary (or sage if you prefer)
1/4 cup apple juice
1. In a large saute pan over medium heat cook the bacon until it is cooked, but not crispy yet. This will take about 5-7 minutes.
2. Do not drain the grease from the bacon, and just pop in your veggies and saute them for an additional 5 minutes, or until the onions are browned.
3. Take it off the heat and stir in seasoning.
4. Then spoon in the juice slowly, until it is absorbed into the bread, but don’t let the bread get mushy. Taste for seasonings and add a pinch of salt and pepper.