No-Waste Classic Stuffing | PC.ca

NewNo-Waste Classic Stuffing

A ceramic baking dish filled with a freshly baked stuffing filled with chunks of vegetables and bread pieces.

PC Chicken Bone Broth

New

No-Waste Classic Stuffing

“My mom always saved bread crusts and stale buns in the freezer,” says PC® Test Kitchen Chef Charma...

“My mom always saved bread crusts and stale buns in the freezer,” says PC® Test Kitchen Chef Charmaine Baan, who developed this scraps-friendly stuffing recipe. “Once there was a nice amount stashed in there, she would get myself, my brother and my sister to sit at the kitchen table and tear the bread into bite-size chunks for stuffing. Years later, I caught Mom doing it with a food processor – I was shocked! She had to fess up that the whole thing was a make-work project to keep us kids out of trouble.”

  • Level: Easy
  • Preparation: 15 mins
  • Ready in: 1 hr
  • Serves: 8
  • Dish Type: Canadian, American
  • Season: Fall, Winter
  • Course: Dinner, Sides
  • Main Ingredient: Chicken Bone Broth
  • Amount Per Serving

  • Serving Size

    1/8 of recipe (about 3/4 cup/188 mL)

  • Calories

    200

  • Total Carbohydrate

    25 g

  • Total Fat

    8 g

  • Saturated Fat

    5 g

  • Dietary Fibre

    2 g

  • Protein

    6 g

  • Sodium

    530 mg

  • Sugars

    3 g

NewNo-Waste Classic Stuffing

A ceramic baking dish filled with a freshly baked stuffing filled with chunks of vegetables and bread pieces.

PC Chicken Bone Broth

  • Amount Per Serving

  • Serving Size

    1/8 of recipe (about 3/4 cup/188 mL)

  • Calories

    200

  • Total Carbohydrate

    25 g

  • Total Fat

    8 g

  • Saturated Fat

    5 g

  • Dietary Fibre

    2 g

  • Protein

    6 g

  • Sodium

    530 mg

  • Sugars

    3 g

How to make

Ingredients

  • 1/4 cup (60 mL) + 1 tbsp (15 mL)

    butter, divided, plus additional melted butter for brushing baking dish
  • 1

    small onion, finely chopped
  • 1 cup (250 mL)

    finely chopped celery (leaves and stalks) and/or kale or Swiss chard stems (wilted celery or stems are fine to use here)
  • 2 tsp (10 mL)

    PC® Poultry Seasoning
  • 1/2 tsp (2 mL)

    each salt and black pepper
  • 8 cups (2 L)

    chopped or torn stale bread, rolls, bagels and/or crusty baguette (1/2-inch/1 cm cubes)
  • 1 cup (250 mL) to 1-1/2 cups (375 mL)

    PC® Chicken Bone Broth (approx)

How to make

  • Step 1

    Preheat oven to 350ºF (180ºC). Brush 8-inch (2 L) square glass baking dish, 9-cup (2.25 L) casserole dish or 9 x 5-inch (2 L) loaf pan with melted butter.

  • Step 2

    Melt 1/4 cup (60 mL) butter in large saucepan over medium-low heat. Add onion and celery or stems; cook, stirring often, until softened and light golden, 10 to 12 minutes. Stir in poultry seasoning, salt and pepper.

  • Step 3

    Stir in bread to coat; cook, stirring occasionally, 1 to 2 minutes. Stir in 1 cup (250 mL) broth (add another 1/2 cup/125 mL broth if your bread is extra-dry or you prefer a moister stuffing).

  • Step 4

    Transfer to prepared baking dish. Cover with foil and bake until heated through, about 15 minutes. Melt remaining 1 tbsp (15 mL) butter in microwave. Remove stuffing from oven; uncover and brush with the melted butter. Bake uncovered until top is golden and slightly crisp, 20 to 25 minutes.

  • Try this:

    Use a plant-based butter substitute and swap out the chicken bone broth for vegetable broth to make this a vegan side dish.

Similar recipes