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Stuffing Without the Bird

Stuffing Without the Bird created by IngridH

I love this recipe because it it easy & you don't need to stuff it in the bird. I have a few folks in my family who think stuffing the bird is gross. This makes them happy. It is a very modified version of Rachel Ray's recipe.

Ready In:
40mins
Serves:
Yields:
Units:

ingredients

directions

  • In toaster, toast all of the bread and immediately spread generous amounts of butter on toast.
  • Use entire stick of butter to do this.
  • Set toast aside.
  • Finely chop garlic, onion, celery, and mushrooms.
  • Heat olive oil in large skillet.
  • Add chopped vegetables, cook until tender, about 6-8 minutes.
  • While vegetables are cooking.
  • Chop parsley and almonds.
  • When vegetables are tender add, parsley, almonds, and poultry seasoning.
  • Stir well and cook one more minute.
  • Cut toasted bread into cubes.
  • Add bread and chicken stock.
  • Stir until bread is softened, about one minute.
  • Remove from heat and transfer to serving dish.
  • Let sit covered 5 minutes.
  • **Please note that I occasionally add chopped cooked apples&/or browned breakfast sausage to this stuffing when adding the bread.
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RECIPE MADE WITH LOVE BY

@Gail2293
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@Gail2293
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"I love this recipe because it it easy & you don't need to stuff it in the bird. I have a few folks in my family who think stuffing the bird is gross. This makes them happy. It is a very modified version of Rachel Ray's recipe."
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  1. rosslare
    Great mushroom and celery "stuffing". Increased the seasoning a bit, nice side dish.
    Reply
  2. IngridH
    Stuffing Without the Bird Created by IngridH
    Reply
  3. IngridH
    While I liked the flavors in this dish, I think the proportions were a bit off. There was a lot more celery and onion than I felt was necessary, which made the stuffing very loose. I doubled the amount of poultry seasoning, and added a good bit of salt and pepper. I liked the addition of the mushroom, I'll definitely do that again. I think I would also like this better if I had added some sausage as you mention in your note- this would really add to the flavor. This has good potential, but I think it's not quite there yet.
    Reply
  4. um-um-good
    I think the flavour of this dish was awesome! A traditional stuffing packed with alot of flavour. Super easy to make. My complaint is that I didn't like the consistancy of it. Even my husband kind've played with it and wasn't too eager to try it - it just didn't look very appealing. The texture was different than one cooked in a bird. So for that reason I give it a 3 star rating.
    Reply
  5. Gail2293
    I love this recipe because it it easy & you don't need to stuff it in the bird. I have a few folks in my family who think stuffing the bird is gross. This makes them happy. It is a very modified version of Rachel Ray's recipe.
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