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The traditional mix of herbs in this stuffing offers familiar comfort.
- 1 Cup Unsalted Butter Plus More For Baking Dish
- 10 Cups Day Old White Bread (Torn Into 1 Inch Pieces)
- 2 1/2 Cups Chopped Onions
- 1 1/2 Cups Chopped Celery
- 1/2 Cup Chopped Fresh Parsley
- 2 Tablespoons Chopped Fresh Sage
- 1 Tablespoon Chopped Fresh Rosemary
- 1 Tablespoon Chopped Fresh Thyme
- 2 Teaspoons Kosher Salt
- 1 Teaspoon Freshly Ground Pepper
- 2 1/2 Cups Chicken Or Turkey Broth (Divided)
- 2 Large Eggs
- Preheat oven to 250 degrees.
- Butter a 13x9x2 inch baking dish and set aside.
- Spread bread pieces in single layer on rimmed baking sheet. Place in oven for 1 hour until dried out. Stir occasionally. Remove from oven and let cool. Transfer to extra large-size bowl.
- Melt 1 cup butter in large-size skillet over a medium-high heat. Add onions and celery and cook 10 minutes. Remove from heat and add to bowl with bread. Add parsley, sage, rosemary, thyme, kosher salt, and pepper to bread. Combine well. Drizzle in 1 1/4 cups broth and toss gently. Let cool.
- Turn oven to 350 degrees. In small-size bowl whisk remaining broth and eggs. Add to bread mixture. Fold gently until thoroughly combined. Transfer to prepared baking dish. Cover with foil and place in oven for 40 minutes.
- Remove foil and bake another 40 minutes longer until browned and crisp.
- Remove from oven and serve warm.
- Serves 8
- "Work With What You Got!"
- © Victoria Hart Glavin Tiny New York Kitchen © 2015 All Rights Reserved
