OVEN-BAKED BREAD STUFFING WITH SAGE & THYME

By jarren

Ingredients

• 8 tbsp unsalted butter, plus extra for baking dish
• 1 large onion, chopped medium (about 1 1/2 cups)
• 4 medium ribs of celery, diced medium (about 1 1/2 cups)
• 1/2 tsp dried sage
• 1/2 tsp dried thyme
• 1/2 tsp dried marjoram
• 1/2 cup minced fresh parsley
• 12 cups dried bread cubes
• 2 cups chicken stock
• 3 large eggs, beaten lightly
• 1 tsp salt

Details

Servings 10

Preparation

Step 1

Adjust oven rack to center position and heat oven to 400F. Heat butter in large skillet over medium high heat until fully melted; pour off 2 tbsp butter and reserve. Return skillet to heat; add onion and celery and saute occasionally, until translucent, about 8 minutes. Stir in sage, thyme, marjoram, parsley and black pepper and cook until just about 1 minute longer. Turn onion mixture into large mixing bowl. Add bread cubes, chicken stock, eggs and salt and toss gently to mix all ingredients together. Turn mixture into buttered 13x9" baking dish, drizzle with reserved melted butter. Cover with foil, and bake until fragrant, about 25 minutes. Remove foil and bake until golden brown crust on top, 15 to 20 minutes longer. Serve warm.

Note: If cooking stuffing inside turkey, reduce chicken stock to 1 cup. Stuff a 12 to 15 lb turkey with 6 cups of the stuffing. Then add an additional 1/2 cup of chicken stock to the remaining stuffing and bake it separately in a 9" square pan.