P3 Homemade Stove Top Stuffing

Ingredients

• 8 slices Ezekiel 4:9 Sprouted Whole Grain Bread, cubed
• 3 tbsp unsalted butter
• 2 celery stalks, chopped
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 tbsp fresh parsley, chopped
• ½ tsp dried sage
• ½ tsp dried marjoram
• ½ tsp black pepper
• ½–1 tsp kosher salt (to taste)
• 1½–2 cups warm chicken stock

Step 1: Toast the Bread

1.     Preheat oven to 350°F.

2.     Cut bread into cubes and spread evenly on a baking sheet.

3.     Toast for 10–15 minutes until dried and lightly golden.

4.     Remove and set aside.

Step 2: Cook the Vegetables

1.     In a large skillet over medium heat, melt butter.

2.     Add chopped celery and onion. Cook 5–7 minutes until soft.

3.     Add minced garlic and cook 30 seconds until fragrant.

Step 3: Season

1.     Stir in parsley, sage, marjoram, black pepper, and kosher salt.

2.     Mix well so the herbs coat the vegetables evenly.

Step 4: Combine

1.     Add toasted bread cubes to the skillet.

2.     Slowly pour in warm chicken stock, stirring gently.

3.     Add just enough stock to moisten without making it soggy.

Step 5: Finish on the Stove

1.     Reduce heat to low.

2.     Cover and cook 5–7 minutes to allow the flavors to blend.

3.     Fluff gently with a fork before serving.

4.     Top with Roux Gravy (see recipe on website).