Ingredients
Scale
For the Stuffing:
- 1 loaf of bread (white or whole wheat), cubed
- 1 cup celery, diced
- 1 cup onion, diced
- 1/2 cup unsalted butter
- 2 teaspoons dried sage
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups chicken broth
- 2 large eggs, beaten
- 1/2 cup fresh parsley, chopped (optional)
Instructions
Prepare the Ingredients
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Sauté Vegetables: In a large skillet, melt the butter over medium heat. Add the diced onion and celery. Sauté until softened, about 5-7 minutes.
- Combine Ingredients: In a large mixing bowl, combine the cubed bread, sautéed vegetables, sage, thyme, rosemary, salt, and pepper.
- Add Broth and Eggs: Pour in the chicken broth and beaten eggs. Mix until the bread is moistened. If using, fold in the chopped parsley for freshness.
- Transfer to Baking Dish: Transfer the stuffing mixture to a greased baking dish, spreading it evenly.
Bake the Stuffing
- Cover and Bake: Cover the baking dish with foil and bake for 30 minutes.
- Uncover and Crisp: Remove the foil and bake for an additional 15 minutes, allowing the top to brown and crisp up.
- Prep Time: 15 min.
- Cook Time: 45 min.
Nutrition
- Serving Size: 8-10 servings
- Calories: 200 kcal
- Fat: 7g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g