Classic Stuffing

  • 1 loaf white bread or crusty country bread, cut into ½ inch cubes
  • 4 tablespoons butter
  • 2 onions, small diced
  • 2 celery stalks, small diced diced
  • 1 teaspoon dried sage
  • 1 teaspoon dried thyme leaves
  • 2 cups chicken broth
  • 1/4 cup minced fresh parsley leaves
  • 2 large eggs
  • Salt and pepper to taste
  • Cooking spray, as needed
  1. Let bread cubes sit out for 1 day uncovered.
  2. Preheat oven to 375.  Spray a casserole dish with cooking spray and set aside.
  3. Melt butter in a large skillet over medium heat.  Add onions, celery, sage, and thyme.  Cook until the celery and onions are translucent, about 5-7 minutes.  Season with salt and pepper.  Add chicken stock.  Bring to a simmer and cook for another 5 minutes.
  4. Beat eggs with parsley in a large bowl.  Add the bread, then pour in the vegetable and chicken broth mixture.  Toss until all of the ingredients are combined.  
  5. Cover with foil and bake for 30 minutes.  Remove foil and bake until crusty, about 10 more minutes.  Serve hot.
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