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Ingredients
- 3 tbsp. olive oil
- 1 sm. loaf of country bread (about 1 pound), cut into pieces
- 2 large onions, chopped
- salt and pepper
- 4 stalks celery, chopped
- 2 large carrots, peeled and chopped
- 1 c. flat leaf parsley, roughly chopped
- 1/4 c. dill, chopped
- 3 c. chicken broth
- 3 large eggs, beaten
- 6 oz extra sharp cheddar, grated
Details
Adapted from google.com
Preparation
Step 1
Grease a 13x9 baking dish. Place the bread on a baking sheet and bake until dry and starting to turn golden (20-25 min), stirring halfway through.
In a skillet over medium heat, warm 3 tbsp. olive oil. Add the onions and season with 3/4 tsp. salt and 1/2 tsp. pepper. Cook for about 12 minutes, stirring occasionally.
Add the celery and carrots to the pan and cook until the vegetables are tender. Stir in the parsley and cook for an additional minute. Remove from heat and stir in the dill.
In a large bowl pour the broth over the bread and toss until absorbed. Fold in the eggs. Add the vegetable mixture and toss to combine. Finally, fold in the cheese.
Transfer to the greased baking dish and refrigerate for up to a day.
Bring the stuffing to room temperature, cover with foil and bake for 10 minutes at 375 degrees. Remove the foil and continue baking until golden brown (25-30min).
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