Easy Greek Stuffing
Rated 5.0 stars by 1 users
Category
Side Dishes
Ingredients
- ¾ cup (1½ sticks) unsalted butter, plus more for baking dish
- 1 lb. good-quality, day-old white bread, torn into 1-inch pieces (about 10 cups)
- 1 medium sweet onion, very finely chopped
- 3 garlic cloves, very finely chopped
- 4 Tbsp. finely chopped celery
- 4 Tbsp. finely chopped parsley
- 1 cup white cooking wine
- 1 cup low-sodium chicken broth
- 1 cup pine nuts, diced
-
1 Tbsp. The Spice Hunter Greek Seasoning Blend
Directions
Preheat oven to 250°F.
Spread butter over a 13x9-inch baking dish and set aside to prepare dish.
If using fresh, non-stale bread, spread bread in a single layer on a rimmed baking sheet. (If using stale bread, skip to step 6.)
Bake, stirring occasionally, until dried out, about 1 hour. Let cool.
Place dried bread into large bowl.
Melt ¾ cup butter in a large skillet over medium-high heat; add onions and celery to soften and make fragrant.
Stir often until just slightly browned, about 8-10 minutes.
Add butter, onions, pine nuts, and celery to bowl with bread; stir in seasoning blend, salt, and pepper.
Slowly pour in broth and toss gently.
Let bread cool.
Preheat oven to 350°F.
Transfer bread to prepared baking dish and cover with foil.
Bake until an instant-read thermometer inserted into the center of stuffing reads 160°F, about 30-40 minutes.
Bake, uncovered, until the stuffing is browned and crisp on top.
Recipe Note
Stuffing can be made up to a day ahead of time – simply place in refrigerator and cover with airtight plastic wrap and refrigerate until almost ready to serve – pop in 350°F oven until piping hot, about 20 minutes.
Recipe via partner Sweet C's Designs
