As I previously mentioned, Hubby and I were headed to an early Thanksgiving at his dad's place. I cooked up a dish to contribute to the meal, in the usual holiday tradition and tried to keep the price low and the flavors great so that my Dear Readers can make the same dish if they are so inclined, without breaking the budget.
I originally wrote the recipe to include 4 cups of water, or if you prefer, 4 cups of broth, and it created a relatively wet stuffing which my Husband likes. If you like your stuffing on the drier side you'll want to pull 2 cups of the liquid out of the pot and slowly add it back in after you put the bread cubes in until the stuffing reaches your preferred texture.
Ingredients
| 12 | oz sourdough bread ($0.99) |
| 4 | small carrots ($0.66) |
| 1 | onion ($0.17) |
| 3 | green onions ($0.30) |
| 5 | stalks of celery ($0.25) |
| 1 | oz olive oil ($0.11) |
| 1 | teaspoon parsley ($0.08) |
| 1 | teaspoon thyme ($0.08) |
| 1 | teaspoon savory ($0.08) |
| 1/2 | teaspoon caraway seeds ($0.04) |
| 1 | teaspoon sage ($0.08) |
| 1/2 | lb ground chicken ($0.50) |
| 1 | oz mushrooms ($0.24) |
| 1 | oz raisins ($0.20) |
| 4 | oz bouillon ($0.06) |
| 4 | cups water ($0.00) |
- Dice sourdough bread and place onto a cookie sheet. Bake on 350 until bread is dried and brown.
- Dice carrots, onions, mushrooms and celery. Finely chop raisins.
- Heat a large pot and pour oil into the pot. Add carrots, onions, celery, mushrooms, raisins, and all herbs. Brown the ingredients.
- Add 1/2 lb ground chicken. Cook through.
- Add water and bouillon and bring to a boil. Turn off heat.
- Add toasted diced sourdough bread to the pot. Stir and place in a baking dish. Place in the oven at 350 degrees until the top is browned.
Total $3.84 for 10 servings. or $0.38 a serving.
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