Stuffing would usually be scooped into the cavity of a turnkey or into a baking dish for Thanksgiving Day, but today I baked it in these two mini-casserole dishes instead. We enjoyed a meal with stuffing on the side.
Cook the chopped celery, onion, and minced garlic in butter until the onions are translucent. Toast and slice the bread into cubes. Put the bread cubes in a mixing bowl. Add the spices (I used rosemary, thyme, and sage, but you may use spices you like), salt and pepper, and one or two eggs. Moisten with chicken stock.
Stir it together and scoop it into a baking dish. I put a dab of butter on top to encourage a brown finish. I used two small baking dishes, one for Steve and one for me.
Bake in a 350 degree oven for 30 minutes or until sizzling and brown on top.
NOTE: This stuffing is excellent made with biscuits cut into cubes (gluten-free for me) instead of cubed bread.
We will dine at a restaurant with a group of our friends on Thanksgiving Day. Steve and I have family in different states on the East Coast. My sister is here but she and her husband are away this year. We will not be eating the traditional meal on Thanksgiving, but we had a taste of it today.