Classic Bread Stuffing
Ingredients
-
1½
pounds
peasant bread, torn into 1– to 2-inch pieces
-
½
cup
extra-virgin olive oil, divided
-
Kosher salt and freshly cracked black pepper
-
4
tablespoons
unsalted butter
-
2
cups
finely diced onions
-
1
cup
finely diced celery
-
1
tablespoon
Bell’s Seasoning
-
1½
cups
homemade chicken stock or vegetable stock
-
1
egg
-
Softened unsalted butter, for greasing
Instructions
- Preheat the oven to 400°F and toss the bread with ¼ cup olive oil, seasoning with salt and pepper.
- Spread the bread on a sheet pan and toast in the oven for 15 to 20 minutes until golden.
- In a sauté pan, melt the remaining butter and olive oil over medium heat, then add onions and celery, cooking until soft.
- Combine the toasted bread with the cooked onions and celery in a bowl, adding Bell’s Seasoning, 1 cup stock, salt, and pepper to taste.
- Whisk the remaining stock with the egg and mix it into the bread mixture.
- Grease a 9 × 13-inch baking pan, spread the mixture, cover with foil, and bake for 30 minutes.
- Uncover and bake for an additional 10 to 15 minutes until golden, then let it 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
50mg
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