The whole idea with this recipe is to substitute your own ready-made mix for the boxed stuff, so the recipe is written for making ahead, which makes it even easier to do for Thanksgiving or for company! It tastes just like the classic "Stove Top" stuff, but it's all homemade and, I think, even better that way!
Cool the vegetable mixture completely before adding the softened butter or the butter will melt. If you double the recipe, toast the bread in 2 batches. (Makes 12 cups of mix, enough for 2 batches of stuffing)
1 (24-oz) loaf hearty white sandwich bread, cut into 1/2-inch pieces
8 tablespoons unsalted butter, softened
1 onion, chopped fine
2 celery ribs, chopped fine
1/4 cup finely chopped fresh parsley
2 garlic cloves, minced
1-1/4 teaspoons dried sage leaves
1-1/4 teaspoons dried thyme leaves
3/4 teaspoon salt
3/4 teaspoon pepper
Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Divide bread between 2 rimmed baking sheets and toast until golden brown, about 30 minutes, stirring occasionally and switching and rotating sheets halfway through baking. Cool completely on baking sheets, about 20 minutes. Transfer bread to zipper-lo9ck bag and freeze for up to 2 months.
Melt 2 tablespoons butter in large skillet over medium heat. Add onion and celery and cook until softened, about 5 minutes. Stir in parsley, garlic, sage, thyme, salt and pepper and cook until fragrant, about 30 seconds. Transfer mixture to medium bowl and refrigerate until cool, about 15 minutes.
Combine remaining butter with cooled vegetable mixture, divide in half, and shape into 2 logs. Tightly wrap each log in plastic wrap, then foil. Freeze for up to 2 months.
To Make One Batch of Stuffing:
(Makes 6 cups, serving 6 to 8)
Heat 1-1/2 cups low-sodium chicken broth and 1 unwrapped butter log in large saucepan over medium-high heat until butter is melted. Add 6 cups frozen bread cubes and gently stir until liquid is absorbed. Lightly pack down bread, cover, and remove from heat. Let stand 10 minutes. Stir bread, replace lid, and let stand 5 minutes. Serve.
For a printable version of this recipe, go here.