Classic Bread Stuffing
Ingredients
The bread
-
1½
pounds
peasant bread, torn into 1– to 2-inch pieces
The fats
-
½
cup
extra-virgin olive oil, divided
-
4
tablespoons
unsalted butter
-
softened
unsalted butter
for greasing
The vegetables
-
2
cups
finely diced onions
-
1
cup
finely diced celery
The seasonings
-
1
tablespoon
Bell’s Seasoning
-
Kosher salt
to taste
-
freshly cracked black pepper
to taste
The liquids
-
1½
cups
homemade chicken stock or vegetable stock
-
1
egg
Instructions
- Preheat the oven to 400°F and toss the bread with ¼ cup of olive oil, then season with salt and pepper.
- Spread the bread on a sheet pan and toast for 15 to 20 minutes until golden, then let it cool.
- In a sauté pan, melt the remaining ¼ cup of olive oil with the butter and cook the onions and celery until soft.
- Combine the toasted bread, sautéed vegetables, Bell’s Seasoning, 1 cup of stock, and adjust seasoning with salt and pepper.
- Whisk the remaining stock with the egg and mix it into the bread mixture.
- Grease a 9 × 13-inch baking pan and spread the mixture into it.
- Cover with foil and bake for 30 minutes, then uncover and bake for an additional 10 to 15 minutes until golden.
- Let the stuffing stand for 10 minutes before serving.
Nutrition Facts (estimated)
Servings
10
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
5g
Sodium
300mg
Cholesterol
70mg
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