Classic Stuffing

Name: Classic Stuffing
Cuisine: American
Ingredients: 1 lb. Bread (Stale or Dried, Cut or Torn into Bite Size Pieces); 2 Onions (Diced); 3 Ribs Celery (1/4 in. Slices or Diced) (Optional); 1 Cup Butter; 1/2 tsp. Black Pepper; 1 tsp. Salt; 1 tsp. Dried Rosemary; 1 tsp. Dried Thyme Leaves; 1 Tbsp. Dried Rubbed Sage; 1 Tbsp. Dried Parsley; 2 Cups Chicken Broth (Or Broth of Choice); 2 Eggs; 2 Cloves Garlic Minced (Optional); Extra Butter for Top

Jenny Lynn @PattonIsGod

Cincinnati, Ohio

Classic Stuffing

Jenny Lynn @PattonIsGod

Saved

Ingredients

1 lb.Bread (Stale or Dried, Cut or Torn into Bite Size Pieces)
2Onions (Diced)
3Ribs Celery (1/4 in. Slices or Diced) (Optional)
1 CupButter
1/2 tsp.Black Pepper
1 tsp.Salt
1 tsp.Dried Rosemary
1 tsp.Dried Thyme Leaves
1 Tbsp.Dried Rubbed Sage
1 Tbsp.Dried Parsley
2 CupsChicken Broth (Or Broth of Choice)
2Eggs
2 ClovesGarlic Minced (Optional)
Extra Butter for Top

Saved

Steps

1

Preheat Oven to 350° F. Pour Diced, Dried Bread into a Large Mixing Bowl. In a Large Skillet, melt Butter over Medium Heat. Add Onion and Celery. Saute until Softened and Translucent. Add Salt, Thyme, Rosemary, Sage, Parsley, and Garlic if using. Stir and saute for another minute or two.
2

Pour Onion Mixture over Bread. Combine thoroughly. Taste for Seasoning. In a Large Measuring Cup, add Chicken Broth and Eggs. Whisk and Pour over Bread. Combine thoroughly.
3

Grease a 9 x 13 Casserole Dish with Butter or Oil. Pour Stuffing into the Dish and Spread Evenly in one tight layer. Place a few Chunks of Butter, randomly, on top. Cover with Lid or Aluminum Foil, and Bake for 30 Minutes. Uncover and Bake for another 30 Minutes. Enjoy!
4

If you'd like to use Fresh Herbs instead of Dried, just Triple the Amounts (Except for the Sage).