Ingredients:

  • 1 box (6 oz / 170 g) Savoury Boxed Stuffing Mix
  • 6 Tbsp Unsalted Butter, divided (85 g)
  • 1/2 medium Yellow Onion, finely diced (Approx. 75 g)
  • 2 ribs Celery, finely diced (Approx. 75 g)
  • 1 1/2 cups Low-Sodium Chicken Stock (355 ml), hot
  • 1 tsp Fresh Thyme, leaves only
  • 1/2 tsp Fresh Sage, finely chopped
  • 1/4 cup Fresh Parsley, chopped
  • 1/4 tsp Kosher Salt (or to taste)
  • 1/2 tsp Freshly Cracked Black Pepper
  • Zest of 1/2 lemon

Instructions:

  1. Prep Vegetables: Finely dice the onion and celery. Chop the fresh herbs (thyme, sage, and parsley).
  2. Melt the Butter: Place a large heavy-bottomed saucepan over medium heat. Add 4 tablespoons (55g) of the unsalted butter.
  3. Sauté the Mirepoix: Add the diced onion and celery to the melted butter. Reduce the heat slightly to medium-low and sauté gently for 6 to 8 minutes, stirring occasionally, until the vegetables are translucent and very tender, but not browned. This slow sautéing is crucial for flavour.
  4. Add Herbs and Seasoning: Stir in the fresh thyme and sage, along with the kosher salt and black pepper. Cook for 30 seconds until fragrant.
  5. Add Liquid and Zest: Pour in the hot chicken stock and stir to combine. Add the lemon zest. Bring the mixture just to a rolling boil over high heat.
  6. Introduce the Mix: Remove the saucepan from the heat immediately. Stir in the boxed stuffing mix until the bread cubes are evenly coated with the stock and butter mixture.
  7. Rest and Steam: Place the tight-fitting lid onto the saucepan. Let the stuffing steam undisturbed for exactly 5 minutes. Do not lift the lid during this time, as this allows the bread to fully absorb the liquid without drying out.
  8. Fluff and Finish: After 5 minutes, remove the lid. Add the remaining 2 tablespoons (30g) of unsalted butter and the chopped fresh parsley.
  9. Gently Fluff: Using a fork or a sturdy rubber spatula, gently fluff the stuffing, mixing in the fresh butter and parsley. Taste and adjust seasoning (salt and pepper) if necessary.
  10. Serve Hot: Serve immediately as a side dish.