Roasted chestnuts, pomegranate seeds and oysters are fine stuffing accoutrements for a classy Thanksgiving feast. But if a mess of children will be dining with you this year — whether you own, borrow or merely tolerate them — you might consider tossing notions of classy.
A simpler — but no less satisfying — recipe will be easier on their palates and your patience.
This recipe for cheese-laced stuffing isn't dumbed down in flavor, but it is easy enough for you to assemble from scratch while also refereeing the little ones playing hide and seek under the holiday table.
Start to finish: 45 minutes (15 minutes active)
1/4 cup (1/2 stick) unsalted butter
1 medium yellow onion, diced
3 stalks celery, diced
2 medium carrots, diced
1/4 cup all-purpose flour
2 cups milk
1 cup chicken or turkey broth
8 ounces shredded Monterey jack cheese
Salt and ground black pepper
1 large loaf (about 18 to 20 ounces) stale bread (such as challah), torn into pieces and lightly toasted
1/2 cup grated Parmesan cheese
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