Stuffing
Ingredients
The bread
-
2
lbs
hearty French bread or hearty sandwich bread, cut into ¾-inch cubes
The liquids
-
2½ - 4½
cups
low-sodium chicken broth
-
3
large
eggs
-
1
tsp
salt
-
½
tsp
freshly ground black pepper
-
1
cup
unsalted butter, diced into 1 Tbsp pieces
The vegetables
-
2
cups
chopped yellow onion
-
2
cups
chopped celery
-
2
tsp
minced garlic
The herbs
-
⅓
cup
chopped fresh parsley
-
2½
Tbsp
chopped fresh sage or 2½ tsp dried
-
1½
Tbsp
chopped fresh thyme or 1½ tsp dried
-
1
Tbsp
chopped fresh rosemary or 1 tsp dried, crushed
-
1
tsp
dried marjoram
Instructions
- Preheat the oven to 250°F and spread the bread cubes on baking sheets. Bake until dried, about 45-60 minutes, then cool.
- In a measuring cup, whisk together 2½ cups chicken broth, eggs, salt, and pepper.
- Melt butter in a skillet over medium heat, sauté celery and onion until tender, then add garlic and cook for an additional minute.
- In a large bowl, combine dried bread cubes with parsley, sage, thyme, rosemary, and marjoram. Add the sautéed vegetables and the broth mixture, then toss.
- Slowly add more chicken broth while tossing until the bread is just barely soaked.
- Transfer the mixture to a greased baking dish, cover with foil, and bake at 375°F for 30 minutes. Remove foil and bake for an additional 15-25 minutes until cooked through.
Nutrition Facts (estimated)
Servings
16
Calories
303
Total fat
14.02g
Total carbohydrates
35.66g
Total protein
8.75g
Sodium
482mg
Cholesterol
70mg
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