Play Video about Thanksgiving Stuffing
- 1 pound dried bread cubes
- 6 tbsp Butter
- 1 large onion, chopped
- 4 stalks celery (sliced thinly)
- 2 cloves minced garlic
- 1/4 cup freshly chopped parsley
- 1 tbsp fresh rosemary
- 1 tbsp fresh thyme leaves
- 1/2 tbsp sage
- Salt to taste
- Black pepper to taste
- 4 cups chicken broth
- 2 large eggs, beaten
- Preheat oven to 350º and butter a large baking dish.
- In a large skillet over medium heat, melt butter. Add onion and celery and cook until soft and fragrant, 8 minutes.
- Stir in garlic, parsley, sage, thyme, and rosemary and cook until fragrant, 1 minute more. Season with salt and pepper.
- Place bread in a large bowl and add skillet mixture. Toss to combine.
- In a medium bowl, whisk together chicken broth and beaten eggs and pour over bread mixture.
- Season generously with salt and pepper and toss until completely coated.
- Transfer mixture to prepared baking dish and cover with foil. Bake until cooked through, 45 minutes, then remove foil and cook until bread is golden, 15 to 20 minutes more.
