Classic Stuffing (Print Version)
# Ingredients:
01 -
1 cup unsalted butter.
02 -
1 lb day-old white French bread, diced.
03 -
1 ½ cups celery, diced.
04 -
1 large Vidalia or yellow onion, diced.
05 -
⅔ cup parsley, finely chopped.
06 -
¼ cup fresh sage, minced.
07 -
3 tbsp rosemary, minced.
08 -
2 tbsp fresh thyme, minced.
09 -
1 tsp salt.
10 -
1 tsp pepper.
11 -
2 ½ cups low-sodium chicken broth.
12 -
2 large eggs.
# Instructions:
01 -
Preheat oven to 250°F. Arrange bread cubes on a baking sheet and bake for 45 minutes to dry out.
02 -
Increase oven temperature to 350°F. Grease a 9×13-inch baking dish.
03 -
Melt ¾ cup butter in a skillet. Sauté onion and celery until soft and slightly browned (10 minutes).
04 -
Add the sautéed veggies to the bread in a large bowl. Stir in herbs, salt, pepper, and 1 ¼ cups of chicken broth.
05 -
Whisk eggs with the remaining broth in a small bowl, then add to the bread mixture. Stir to combine.
06 -
Pour mixture into the baking dish and dot with remaining butter.
07 -
Cover with foil and bake for 40 minutes, uncover and bake for another 40 minutes until golden brown.
08 -
Serve warm and enjoy!.
# Notes:
01 -
This classic stuffing recipe is made with a buttery base, savory herbs, and crispy edges, making it a perfect side dish for your Thanksgiving dinner.