Easy Greek Stuffing
¾ cup (1½ sticks) unsalted butter, plus more for baking dish
1 lb. good-quality, day-old white bread, torn into 1-inch pieces (about 10 cups)
1 medium sweet onion, very finely chopped
3 garlic cloves, very finely chopped
4 Tbsp. finely chopped celery
4 Tbsp. finely chopped parsley
1 cup white cooking wine
1 cup low-sodium chicken broth
1 cup pine nuts, diced
1 Tbsp. The Spice Hunter Greek Seasoning Blend
1. Preheat oven to 250°F.
2. Spread butter over a 13×9-inch baking dish and set aside to prepare dish.
3. If using fresh, non-stale bread, spread bread in a single layer on a rimmed baking sheet. (If using stale bread, skip to step 6.)
4. Bake, stirring occasionally, until dried out, about 1 hour. Let cool.
5. Place dried bread into large bowl.
6. Melt ¾ cup butter in a large skillet over medium-high heat; add onions and celery to soften and make fragrant.
7. Stir often until just slightly browned, about 8-10 minutes.
8. Add butter, onions, pine nuts, and celery to bowl with bread; stir in seasoning blend, salt, and pepper.
9. Slowly pour in broth and toss gently.
10. Let bread cool.
11. Preheat oven to 350°F.
12. Transfer bread to prepared baking dish and cover with foil.
13. Bake until an instant-read thermometer inserted into the center of stuffing reads 160°F, about 30-40 minutes.
14. Bake, uncovered, until the stuffing is browned and crisp on top.
Stuffing can be made up to a day ahead of time – simply place in refrigerator and cover with airtight plastic wrap and refrigerate until almost ready to serve – pop in 350°F oven until piping hot, about 20 minutes.
Recipe via partner Sweet C’s Designs