Name: Toaster-Oven Simple Holiday Stuffing
Total time: 2 h
Ingredients: 12 ounces hearty white sandwich bread , cut into ½-inch pieces (8 cups); 1 onion, chopped fine; 1 celery rib , chopped fine; 1 tablespoon unsalted butter , plus 5 tablespoons, melted; 1 tablespoon minced fresh thyme or 1 teaspoon dried; 2 teaspoons minced fresh sage or ½ teaspoon dried; ¾ teaspoon table salt; ¼ teaspoon pepper; 1¼ cups chicken broth

Why This Recipe Works

Sides either tie up your main oven for hours at a time, or you are relegated to making pre-made, “quick” versions once your principle dish is out of the oven, and these often skimp on quality. Handing this holiday staple over to the toaster oven freed up our traditional oven for the main event and meant that we didn’t have to sacrifice on flavor. Starting our hearty white bread in a 300-degree oven gently dried out and colored the pieces—and ensured that later on they could better absorb the savory chicken broth. While the bread cooled, we bloomed onions and celery with butter and aromatics in the microwave, avoiding any stovetop cooking that takes up precious time and space. After combining everything with some broth and seasoning, we increased the temperature of the toaster oven and baked the stuffing in a covered pan until heated through. Removing the foil for the last 15 minutes of cooking gave us a golden top with just the right amount of crunch to contrast the moist interior.

Before You Begin

This recipe can be easily doubled using a 13 by 9-inch baking pan; adjust toaster oven rack to lowest position and toast bread in batches in step 1.

Instructions

Adjust toaster oven rack to middle position and heat oven to 300 degrees. Spread bread into even layer on small rimmed baking sheet and bake until light golden brown, 35 to 45 minutes, tossing halfway through baking. Let bread cool completely on sheet.

Increase oven temperature to 375 degrees. Microwave onion, celery, 1 tablespoon butter, thyme, sage, salt, and pepper in covered large bowl, stirring occasionally, until vegetables are softened, 2 to 4 minutes.

Stir in broth, then add bread and toss to combine. Let mixture sit for 10 minutes, then toss mixture again until broth is fully absorbed. Transfer bread mixture to 8-inch square baking dish or pan and distribute evenly but do not pack down. (Stuffing can be covered and refrigerated for up to 24 hours; increase covered baking time to 15 minutes.)

Drizzle melted butter evenly over top of stuffing. Cover dish tightly with aluminum foil and bake for 10 minutes. Uncover and continue to bake until top is golden brown and crisp, 15 to 25 minutes. Transfer dish to wire rack and let cool for 10 minutes. Serve.