Best Stuffing
Ingredients
-
1
lb
day-old white bread, cut into bite-sized cubes
-
¾
cup
unsalted butter
-
2½
cups
yellow onion, chopped
-
1½
cups
celery, chopped
-
½
cup
fresh parsley, finely chopped
-
2
tablespoons
fresh sage, finely chopped
-
1
tablespoon
fresh rosemary leaves
-
1
tablespoon
fresh thyme
-
2
teaspoons
salt
-
1
teaspoon
ground black pepper
-
2½
cups
chicken broth
-
2
eggs
Instructions
- Preheat the oven to 250°F (120°C) and dry out the bread cubes if using fresh bread.
- Melt butter in a skillet and sauté onion and celery until tender.
- Combine sautéed vegetables with the dried bread cubes and fresh herbs in a large bowl.
- Season the mixture with salt and pepper, then stir in half of the chicken broth.
- Whisk together the remaining chicken broth and eggs, then pour over the bread mixture and gently stir.
- Transfer the mixture to a greased baking dish, cover with foil, and bake at 356°F (180°C) for 40 minutes.
- Uncover and continue baking for an additional 30 minutes until the top is browned and crisp.
- Serve immediately, garnished with additional parsley if desired.
Nutrition Facts (estimated)
Servings
8
Calories
361
Total fat
21g
Total carbohydrates
35g
Total protein
9g
Sodium
911mg
Cholesterol
87mg
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