Joey's Broccoli Stuffing

 

 This is an easy way to combine your stuffing with your veggie side dish.

It was inspired by a broccoli and stuffing casserole that I saw on a website called Al Dente Diva, and this is where I landed. I sort of used her recipe as a guideline, but then I added my own spin.. adding celery and onions, etc. The result wound up being pretty similar to the way I would usually make stuffing anyway, only now it has the addition of broccoli. Who knew it would be such a match made in heaven???? I literally couldn't stop myself from going back for more. It's goes perfectly with your holiday turkey or ham, or any Sunday roast dinner. My only question is "Why have we never done this before???? "

 Seriously. I'll definitely be adding this one to the repertoire! 

1 large baguette, torn into pieces
4 cups broccoli florets
1 stick butter
1 onion, chopped
3 ribs of celery, chopped
1 tbs chicken Better than Bouillon 
2 cups milk
1 tsp poultry seasoning
1/2 tsp black pepper


Heat oven to 350ºF.
Place torn baguette pieces on a dry baking tray. Bake for 15-20 minutes to lightly toast. Place in a very large mixing bowl along with broccoli florets. Set aside.
Melt butter in a sauté pan. Add chopped onions and celery.  Sauté until they begin to soften.
Meanwhile, in a small bowl, whisk together remaining ingredients.
Now it's time to assemble. 
Add sautéed veggies and milk mixture to bowl with broccoli and bread. Toss well to combine.
Pour into a buttered casserole dish.
Bake for about 45 minutes, or longer if you like a crispier stuffing.

 

 

Tips:
Be sure to tear the bread into rough craggy pieces, instead of cutting into cubes. They'll soak up the liquid much better, and give you lots of crispy bits on top.
There's no need to add any salt because the bouillon has plenty. If you're sensitive to salt, just hold back a little.

I give it a stir halfway through the cooking, just to insure even cooking. I like a pretty moist stuffing, so I don't leave it in the oven for too long, but you do you!