Description
This stovetop stuffing recipe is a comforting side dish, transforming basic ingredients into a flavorful, moist, and savory-sweet experience with crispy edges, perfect for family meals or special occasions.
Ingredients
- 300 grams (10.5 ounces) day-old bread, cut into 0.5 inch cubes
- 115 grams (0.5 cup) unsalted butter
- 1 large yellow onion, finely diced
- 2 celery stalks, finely diced
- 10 grams (2 tablespoons) smoked paprika
- 5 grams (1 teaspoon) dried thyme
- 500 milliliters (2 cups) vegetable broth
- 100 grams (0.67 cup) dried apricots, finely diced
- 75 grams (0.5 cup) shelled pistachios, lightly toasted and roughly chopped
- 5 grams (1 teaspoon) fine sea salt, or to taste
- 2 grams (0.5 teaspoon) freshly ground black pepper, or to taste
- 30 grams (0.5 cup) fresh flat-leaf parsley, finely chopped
Instructions
- Sauté Aromatics: In a large, heavy-bottomed pot or Dutch oven, melt 115 grams (0.5 cup) of unsalted butter over medium heat until shimmering. Add the finely diced yellow onion and celery, cooking for 8-10 minutes, stirring occasionally, until they are beautifully softened and translucent.
- Infuse Spices: Stir in the 10 grams (2 tablespoons) of smoked paprika and 5 grams (1 teaspoon) of dried thyme. Continue to cook for just 1 minute more, stirring constantly, until the spices become wonderfully fragrant and bloom.
- Simmer Broth and Apricots: Pour in the 500 milliliters (2 cups) of vegetable broth and add the 100 grams (0.67 cup) of finely diced dried apricots. Bring this mixture to a gentle simmer, then reduce the heat to low to maintain a light bubble.
- Moisten Bread: Add the 300 grams (10.5 ounces) of day-old bread cubes to the pot. Stir gently but thoroughly until all the bread cubes are evenly moistened by the liquid. (If your bread seems too dry, splash in 1-2 tablespoons more broth; if it looks too wet, simply let it cook uncovered for an extra minute.)
- Cook and Soften: Cover the pot and cook on low heat for 10-12 minutes, allowing the stovetop stuffing to fully absorb the broth and soften, stirring gently once halfway through the cooking time. The bread should feel tender to the touch.
- Finish and Season: Remove the pot from the heat. Stir in half of the chopped pistachios and half of the chopped fresh flat-leaf parsley. Taste and adjust the seasoning as needed with 5 grams (1 teaspoon) of fine sea salt and 2 grams (0.5 teaspoon) of freshly ground black pepper until it tastes just right.
- Serve Beautifully: Transfer the warm stovetop stuffing to a rustic, deep ceramic serving bowl. Create a gentle mound, allowing the varied textures and colors to show through. Generously sprinkle the remaining toasted pistachios and fresh parsley over the top for a vibrant green and crunchy contrast.
Notes
Substitute celery with finely diced carrots for a different sweet note. Chicken broth works just as well for a non-vegetarian option. Consider adding sautéed mushrooms for earthy depth or toasted pecans for a different nutty crunch. Use low-sodium vegetable broth to better control salt content. For a premium touch, try using rustic artisanal sourdough or ciabatta loaf. If fresh parsley is unavailable, use about one-third the amount of dried parsley. Don’t overmix the bread cubes, as this can lead to a gummy texture. Ensure the bread cubes are moist and plump, not swimming in broth, to avoid soggy stuffing. Using pre-diced yellow onion and celery can significantly cut down on chopping time. This is a one-pot recipe, minimizing cleanup.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (180 g)
- Calories: 380 calories
- Sugar: 11 g
- Sodium: 380 mg
- Fat: 21 g
- Saturated Fat: 10 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 20 mg
Keywords: stovetop stuffing, comfort food, side dish, quick, easy, savory-sweet, weeknight, apricots, pistachios, one-pot