Simple-Is-Best Stuffing
Ingredients
The base
-
1
lb
good-quality day-old white bread, torn into 1" pieces
-
¾
cup
unsalted butter
-
2½
cups
low-sodium chicken broth, divided
The vegetables and herbs
-
2½
cups
chopped yellow onions
-
1½
cups
¼" slices celery
-
½
cup
chopped flat-leaf parsley
-
2
Tbsp
chopped fresh sage
-
1
Tbsp
chopped fresh rosemary
-
1
Tbsp
chopped fresh thyme
Seasoning
-
2
tsp
kosher salt
-
1
tsp
freshly ground black pepper
The binding
Instructions
- Preheat the oven to 250°F and grease a 13x9x2" baking dish.
- Spread the torn bread on a baking sheet and bake until dried, about 1 hour.
- Melt butter in a skillet and sauté onions and celery until browned.
- Combine the sautéed vegetables with the dried bread and add parsley, sage, rosemary, thyme, salt, and pepper.
- Drizzle in 1¼ cups of chicken broth and mix gently, then let cool.
- Preheat the oven to 350°F, whisk the eggs with the remaining broth, and fold into the bread mixture.
- Transfer to the baking dish, cover with foil, and bake until the center reaches 160°F, about 35–40 minutes.
- Uncover and bake until the top is golden brown and crisp, about 35–45 minutes longer.
Nutrition Facts (estimated)
Servings
8–10
Calories
280
Total fat
17g
Total carbohydrates
25g
Total protein
6g
Sodium
890mg
Cholesterol
90mg
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