I’m the first to admit that the harder something is to find, the more I must have it. Case in point is the Martin’s cubed potato bread I need to make my Thanksgiving stuffing. It’s either abundantly available or scarce.

The stuffing is always a hit on Thanksgiving (I only make it once a year so everyone’s dying for it by November LOL). Here’s all you need to know to make this yummy side dish:

Ingredients:
2 sticks salted butter
1/4 cup EVOO
1 stalk of chopped celery (leaves included)
1 large sweet onion chopped
2 large carrots chopped
1/4 cup fresh parsley
2 bags of Martin’s potato bread
2 cups of chicken broth
2 eggs
1 cup of milk
2 cups of chopped roasted chestnuts
1 cup of dried craisins
1 cup sauteed mushrooms
Salt, pepper
Coarsely chopped thyme, sage (fresh if you can get it)

How to:
In a large pot heat EVOO add 1/2 stick of butter cut in chunks. When butter has melted add celery, onion, carrots (AKA the “trilogy”) parsley and saute until softened. Add additional 1/2 stick of butter (this is not low cal!) when melted, add potato bread and mix to incorporate. Turn heat off and add chicken broth, eggs and milk (add additional milk if mixture is too dry). Add chestnuts, craisins and mushrooms (you can totally skip these if you like) and season with salt, pepper, thyme and sage. Your mixture should have a loose consistency. Turn mixture into deep baking pan and top with small pats of remaining butter and bake for about 40 minutes at 350 (when top is golden brown your stuffing is ready!)

Pro-tip: I throw whatever I have on hand in the stuffing. This year I had extra butternut squash-which I cubed and sauteed with the rest of the veggies. You can totally customize this to what you and your family like.