We love boxed Stove Top boxed stuffing around here, but this year I wanted to add a little spin on it. So here are all the familiar flavors you love from the box, but made with my beloved King’s Hawaiian rolls instead of croutons. Even though in my mind Kings Hawaiian is the bread to end all breads, I know some of you will use other bread (yeah, I see you); if you must just keep in mind that King’s Hawaiian is crazy moist so other types of bread may need less time to toast.
- 1¼ cups chicken or turkey stock
- 1 teaspoon kosher salt, plus more to taste
- 1 (12-ounce) package King’s Hawaiian rolls, diced into 1-inch cubes
- 4 tablespoons unsalted butter
- 3 celery stalks, diced
- 1 medium onion, diced
- 5 cloves garlic, minced
- 1 tablespoon minced fresh sage
- 1 tablespoon picked fresh thyme leaves
- 2 teaspoons poultry seasoning (like this one)
Preheat the oven to 350°F. Bring stock to a simmer and season with salt to taste. Arrange the bread cubes on a rimmed baking sheet and toast for 10 minutes. Toss and toast another 5-10 minutes, until golden brown and lightly crisp.
Meanwhile, melt butter over medium heat in a 12-inch skillet. Add the celery, onion, and garlic and cook, stirring, until translucent and fragrant, 5 minutes. Stir in the sage, thyme, 1 teaspoon salt, and the poultry seasoning and remove from the heat.
Stir the bread into the onion/herb mixture, then pour the stock over the stuffing a little at a time and stir until it is all absorbed.
Cover and let absorb for 5 minutes. I like my stuffing on the soft side (hello, like Stove Top) but if you prefer crisp edges, put the pan (assuming it’s oven-proof) under the broiler for 2-4 minutes. Serve and enjoy!