Super Simple Stuffing

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Stove Top is usually the brand that comes to mind when you think about making an easy and traditional stuffing for Thanksgiving. The problem is that Stove Top is loaded with salt, high fructose corn syrup, MSG (bad!) and various other ingredients that I can't even pronounce. Well, there's no reason why you can't enjoy stuffing that is FRESH, delicious and easy to make without adding all of the preservatives, additives and sodium most of the store-bought brands include.

Although I'm a huge fan of the weelicious Kids Sausage Apple Stuffing I regularly make at Thanksgiving, this weelicous spin on a "Stove Top" stuffing takes a bit less time to prepare, is economical to make and I find that kids (and adults!) love its simple taste and texture. Also, in the event if you are having a small Thanksgiving or don't want to do a whole elaborate meal this year, I've been trying to showcase simpler Thanksgiving recipes this past week (check out Maple Roast Veggies, Simple Roast Turkey Breast and Pumpkin Butter from last week). This Super Simple Stuffing is a great way to go without having to sacrifice great flavor at your holiday dinner. Leave the Stove Top on the shelf!

[amd-recipeseo-recipe:348]

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Super Simple Stuffing (Serves 4)

Prep Time: 2 mins Cook Time: 13 mins

nut free

dairy free

Ingredients

  • 3 Tbsp butter
  • 2 Celery Stalk, fine dice
  • 1 Small Onion, fine dice
  • 1 10 Oz Package Unseasoned Croutons (or 6 slices of sourdough bread cut into 1/2 inch cubes and toasted on a sheet tray for 15-20 minutes in a 400 degree oven or until totally dried out and golden).
  • 1 1/2 Cups Chicken Stock (I use low sodium)
  • 1 Tsp dried thyme
  • 1/2 Tsp Dried Sage or Poultry Seasoning
  • 1 Tsp kosher salt

Preparation

1. In a large saucepan heat butter until melted.
2. Add the onions and celery and saute over medium heat for 6-8 minutes or until softened.
3. Add the chicken stock and bring mixture to a boil.
4. Turn off the heat, add the croutons and fluff with a fork gently (make sure not to over-stir the mixture or it will become mushy).
5. Cover and let stand for 5 minutes.
6. Serve.
Make N' Share!
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Hi, I’m Catherine. Mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. My passion is creating simple, healthy recipes that can be enjoyed by the whole family.

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2 comments

  • Steve

    Why is MSG bad?
    It is used all over Asia quite commonly and no one seems to have issues. Very similar compounds that you likely also cannot pronounce are found in celery, like sodium nitrate. Celery is loaded with that, at levels that would not be legal in processed food.

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