Homemade Breadcrumb Stuffing

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Homemade Breadcrumb Stuffing

  • Author: Kimberly

Ingredients

Scale

Breadcrumbs

  • ¼ cup Charmaine’s Bread Dip, sold in store
  • ½ loaf of fresh bakery Pumpernickel bread
  • 1 small loaf of fresh bakery Italian bread
  • ½ cup Pinehurst Olive Oil Co. Arbequina EVOO
  • 1 ½ tsp. Salt
  • 1 ½ tsp. Pepper

Stuffing

  • 1 bunch Celery
  • 1 Large red onion
  • 1 qt. Chicken broth
  • 3 T Pinehurst Olive Oil Co. Butter Olive Oil
  • 5 tsp. Poultry Seasoning, you can use store bought or combine the following herbs and finely grind
    • 2 tsp. Sage
    • 1 ½ tsp. Thyme
    • ½ tsp. Marjoram
    • 1 tsp. Rosemary
    • Pinch of Nutmeg

Instructions

Breadcrumbs

  1. Preheat oven to 250 degrees.
  2. Cut bread into 1-inch square pieces
  3. Line a baking sheet with parchment paper and lay bread in an even layer. Drizzle with Arbequina Olive Oil.
  4. Bake in oven for 30-40 minutes, until bread is dry and crunchy.
  5. We recommend making the bread crumbs the night before!

Stuffing

  1. Preheat oven to 350 degrees
  2. Heat Butter Olive Oil in pot. Sauté celery and onions, until soft and onions are almost translucent.
  3. Add chicken broth, poultry seasoning, salt and pepper, add more salt and pepper to taste if needed.
  4. Place breadcrumbs in a baking pan and add the veggie broth mixture, stir to combine.
  5. Bake 30 minutes covered, uncover and bake an additional 15 minutes.

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