How to make California chef Andrew Gruel’s Thanksgiving stuffing

Ingredients 

• 1 loaf bread or pieces of old bread
• 1 large onion or shallot, diced
• 3–4 celery stalks, diced
• 2–3 cloves garlic, minced
• 1 stick butter (½ cup)
• 2–3 cups chicken or turkey stock (homemade below)
• 1–2 tsp any fresh herbs
• Salt & pepper

Directions

1. Prep the bread:Cut into 1″ cubes. If not already stale, toast at 300°F for 10–15 minutes.
2. Sauté the veg:Melt butter in a large pan. Add onion & celery. Cook 7–10 minutes until soft. Add garlic and cook 1 minute.
3. Season:Add poultry seasoning, salt, and pepper. Stir until fragrant.
4. Combine:In a big bowl, toss bread cubes with the buttery veg mix.
5. Moisten:Pour in warm stock a cup at a time until the bread is soft but not mushy.
6. Bake:Transfer to a buttered baking dish.

Chef’s Note: For a crispy top, bake uncovered at 350 degrees Fahrenheit for 35–45 minutes. For softer stuffing, cover with foil for the first 30 minutes, then uncover for the final 10–15 minutes.