A SIMPLE No nonsense stuffing recipe that even your cousin Bob can’t screw up
- 1/2 Loaf of day-old White bread (approximately 5 cups), torn into 1/2-inch cubes
- 1/2 Loaf of day-old Wheat bread (approximately 5 cups), torn into 1/2-inch cubes
- 1/2 Cup (1 stick) Butter
- 2 Cups Onions,diced
- 2 Cups Celery, diced
- 2 Cloves Garlic, minced
- 1 Tbsp. Fresh Sage, chopped
- 1 Tbsp. Fesh Thyme, chopped
- 2 teaspoons Fresh Rosemary, chopped
- 2 teaspoons Fresh Parsley, chopped
- Salt and pepper to taste
- 2 1/2 Cups Chicken or Vegetable broth
- 2 Large Eggs, beaten
- Preheat your oven to 350°F (175°C) and butter a 9×13-inch baking dish.
- In a large skillet, melt the butter over medium heat. Add the diced onions and celery, and sauté until they become tender and translucent, about 5-7 minutes.
- Stir in the minced garlic, fresh sage, thyme, rosemary, and parsley. Cook for an additional 2 minutes, allowing the herbs to release their aroma.
- In a large mixing bowl, place the bread cubes. Pour the sautéed vegetable and herb mixture over the bread.
- Season the mixture with salt and pepper to taste. Toss the ingredients together, ensuring the bread absorbs the flavors.
- Gradually add the chicken or vegetable broth to the mixture while stirring, making sure the bread is evenly moistened but not soggy.
- Beat the eggs in a separate bowl and then fold them into the mixture, providing a binding element for the stuffing.
- Transfer the stuffing to the prepared baking dish, spreading it out evenly.
- Cover the dish with foil and bake for 25-30 minutes. Then, remove the foil and continue baking for an additional 15-20 minutes, or until the top is golden brown and crispy.
- Serve your homemade stuffing alongside your favorite roast, turkey, or as a delicious side dish at your holiday dinner. Enjoy!
NOTE: Bread must be stale. For best results, tear the bread into bite sized pieces in a large baking dish a few days prior to making the stuffing. Turn every so often to allow to stale.
- Serving Size: 1 serving
- Calories: 250-275
- Sugar: 2-4 gr
- Sodium: varies based on broth
- Fat: 12-14 gr
- Saturated Fat: 4-6 gr
- Carbohydrates: 30-35 gr
- Fiber: 2-3 gr
- Protein: 5-7 gr
- Cholesterol: 30-35 mg