Kathy's stuffing

This is Kathy's stuffing recipe, built on ripped homemade bread and a flavorful vegetable-broth simmer. Tossing warm chicken broth with tender carrots, celery, mushrooms, garlic, and fresh spinach into the bread keeps every bite savory and moist, while a two-stage bake gives it a golden, crispy top.

Yield: 8 to 10 servings.

Equipment

• 9x13-inch casserole or baking dish
• Large pot or Dutch oven for simmering vegetables
• Large mixing bowl
• Aluminum foil

Ingredients

• 1 loaf Dutch oven bread (or crusty country bread), ripped into bite-sized pieces
• 1 box (32 oz) chicken broth
• 1 medium onion, finely chopped
• 2–3 ribs celery, thinly sliced
• 1 cup shredded carrots
• 8 oz mushrooms, chopped
• 2–3 cloves garlic, minced
• 2 cups fresh spinach, chopped
• Cooking spray (Pam)
• Salt and freshly ground black pepper to taste

Instructions

1. Prepare bread: Bake a loaf of Dutch oven bread. Once cooled, rip the loaf into bite-sized pieces and place them in a large mixing bowl. Set aside. (Tip: slightly stale or air-dried bread absorbs the broth best).
2. Preheat oven: Preheat your oven to 350°F. Grease a 9x13-inch casserole dish with Pam.
3. Simmer vegetables: In a large pot, combine the chicken broth, chopped onion, thinly sliced celery, shredded carrots, chopped mushrooms, minced garlic, and spinach. Bring to a simmer over medium heat and cook until the vegetables are tender (about 8 to 10 minutes). Season to taste with salt and black pepper.
4. Combine: Pour the warm broth and vegetable mixture over the ripped bread in the bowl. Gently toss until the bread is evenly moistened and the vegetables are distributed throughout.
5. Transfer: Transfer the mixture into the greased casserole dish, spreading it evenly without compacting it too tightly.
6. Bake covered: Cover the dish loosely with aluminum foil and bake at 350°F for 25 to 30 minutes, allowing the bread to absorb the liquid and heat through.
7. Bake uncovered for a crispy top: Remove the foil and continue baking uncovered for another 15 to 20 minutes until the top is golden brown and crisp around the edges.
8. Serve: Remove from oven and serve warm.

Notes

• Bread pairing: For best results, use our Dutch oven bread recipe made a day ahead.
• Moisture check: If your bread is particularly dense or dry, add an extra splash of warm chicken broth before baking to ensure every bite is tender.
• Golden crust tip: Dot the top with a few small pats of butter right before the final uncovered bake for extra crispiness.