Name: Stuffing Without the Bird
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1/4 cup, 12 serving(s)
Ingredients: 12 pieces bread, any assortment (ex. Rye, 12 grain, marble); 1/2 cup softend butter; 2 -3 tablespoons olive oil; 2 -3 garlic cloves; 8 ounces mushrooms; 4 stalks celery, with green leafy tops; 2 medium onions; 1 1/2 cups chicken stock; 1/4 cup toasted almond (any nut you enjoy will work); 2 tablespoons fresh curly-leaf parsley; 1 1/2 teaspoons poultry seasoning

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Recipe by Gail2293

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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:
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ingredients

12 pieces bread, any assortment (ex. Rye, 12 grain, marble)
¹⁄₂ cup softend butter
2 -3 tablespoons olive oil
2 -3 garlic cloves
8 ounces mushrooms
4 stalks celery, with green leafy tops
2 medium onions
1 ¹⁄₂ cups chicken stock
¹⁄₄ cup toasted almond (any nut you enjoy will work)
2 tablespoons fresh curly-leaf parsley
1 ¹⁄₂ teaspoons poultry seasoning

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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review by rosslare

1/7/2011

Great mushroom and celery "stuffing". Increased the seasoning a bit, nice side dish.

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photo by IngridH

10/12/2009

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review by IngridH

10/12/2009

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.

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review by um-um-good

1/26/2005

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.

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creation by Gail2293

11/28/2004

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.