Stuffing
| Preheat oven to 350°F | ||||||
| Butter a 9x13-in baking dish | ||||||
| 1 lb (about 10 cups) day-old white bread, cut into 1-in cubes | toast on sheet pans until dry 15 to 20 min | toss in a large bowl | fold in until moist, spread in dish | bake 350°F until golden and crisp on top 45 to 55 min | ||
| 1/2 cup unsalted butter | melt | cook until soft 8 to 10 min | stir in | |||
| 1 large (2 cups) yellow onion, chopped | ||||||
| 3 stalks (1 1/2 cups) celery, chopped | ||||||
| 2 Tbs fresh sage, chopped (or 2 tsp dried) | ||||||
| 1/4 cup fresh parsley, chopped | ||||||
| 1 tsp salt | ||||||
| 1/2 tsp black pepper | ||||||
| 2 1/2 cups chicken broth | whisk | |||||
| 2 large eggs | ||||||
- Preheat oven to 350°F
- Butter a 9x13-in baking dish
Ingredients
- 1 lb (about 10 cups) day-old white bread, cut into 1-in cubes
- 1/2 cup unsalted butter
- 1 large (2 cups) yellow onion, chopped
- 3 stalks (1 1/2 cups) celery, chopped
- 2 Tbs fresh sage, chopped (or 2 tsp dried)
- 1/4 cup fresh parsley, chopped
- 1 tsp salt
- 1/2 tsp black pepper
- 2 1/2 cups chicken broth
- 2 large eggs
Steps
- toast on sheet pans until dry 15 to 20 min: day-old white bread
- melt: unsalted butter
- cook until soft 8 to 10 min: step 2, yellow onion, celery
- stir in: step 3, fresh sage, fresh parsley, salt, black pepper
- toss in a large bowl: step 1, step 4
- whisk: chicken broth, eggs
- fold in until moist, spread in dish: step 5, step 6
- bake 350°F until golden and crisp on top 45 to 55 min: step 7
