Herb and Onion Stuffing

By chelyc13

This classic stuffing is also good made with six cups of cubed cornbread in place of six cups of the pain rustique.

Ingredients

• 1/2 cup unsalted butter
• 3 cups chopped onions
• 2 cups chopped celery
• 1/4 cup chopped fresh italian parsley
• 2 tblsp chopped fresh sage
• 2 tblsp chopped fresh marjoram
• 12 cups 1 inch cubes day old pain rustique or ciabatta bread with crust
• 2 large eggs
• 1 1/2 teas fine sea salt
• 1 teas coarsely ground balck pepper
• 1 cup low salt chicken broth

Details

Servings 8

Preparation

Step 1

1. Melt butter in heavy large skillet over medium heat. Add onions and celery. Saute until vegetables are tender, about 12 minutes. Add all herbs; saute 1 minute longer. Can be made 1 day ahead. transfer to bowl, cover,a nd chill.

2. Preheat oven to 350. Divide bread between 2 rimmed baking sheets. Bake until bread is crusty but not hard, reversing sheets after 5 minutes, 10 to 12 minutes total. Transfer to very large bowl and cool.

3. Butter 13x9x2 inch baking dish. Stir vegetable mixture into bread. Whisk eggs, salt, and pepper in small bowl to blend; whisk in 1 cup broth. Add egg mixture to stuffing, tossing to combine evenly and adding more broth by 1/4 cupfuls if dry. Transfer stuffing to prepared dish.

4. Bake stuffing uncovered until cooked through and brown and crusty on top, 50 to 60 minutes. Let stand 10 minutes.