There may be uncertainty about who will be enjoying your Thanksgiving Day feast, but one thing is sure — your guests will want stuffing along with the turkey or ham.
Stirling Morita, a retired Honolulu Star-Advertiser editor, serves this very easy bread stuffing. You can stuff it into your bird or bake it in a casserole as he does.
He says it is a hedonistic, delicious side dish because of a butter substitute on the ingredient list. I Can’t Believe It’s Not Butter, he says, makes it rich and addictive.
Morita is still mourning the demise of Saint-Germain Bakery; he used its bread in this dish. But he has found the texture of Oroweat’s buttermilk bread to be a close substitute.
Fresh vegetables add interest to the recipe. You’ll just need a sweet onion and any type of fresh mushroom. And Morita prefers to use chicken bouillon as his chicken broth.
This baked dressing is so easy, you’ll want to serve it with more than just turkey. Try roasted chicken or Cornish game hen. Why wait until Thanksgiving?
EASY BREAD STUFFING
1 large sweet onion, diced
8 to 12 ounces sliced mushrooms
15 ounces I Can’t Believe It’s Not Butter margarine
20 to 22 ounces Oroweat buttermilk bread, cut into 3/4-inch cubes (substitute any substantial white bread)
1 cup chicken bouillon, made from powder or cubes, according to package directions
1/2 teaspoon poultry seasoning
Heat oven to 350 degrees. In a large saucepan over medium, saute onions and mushrooms with margarine, about 10 minutes or until cooked.
Place cubed bread in a casserole dish and mix in the sauteed vegetables (with any liquid left in pan), chicken bouillon and poultry seasoning. Bake uncovered until top is light brown, about 25 minutes. Alternatively, stuff into your turkey before baking.
Serve hot or at room temperature. Serves about 8 as a side dish.
Approximate nutritional information, per serving: 600 calories, 44 g fat, 8 g saturated fat, no cholesterol, 800 mg sodium, 42 g carbohydrate, 1 g fiber, 8 g sugar, 8 g protein
”Easy Kine” features simple dishes that start with commercially prepared ingredients. Lynette Lo Tom is excited to hear your tried-and-true suggestions. Contact her at 275-3004, email lynette@brightlightcookery.com or via instagram at brightlightcookery. Nutritional analysis by Joannie Dobbs, Ph.D., C.N.S.
