Clasic Bread Stuffing

Clasic Bread Stuffing
Clasic Bread Stuffing

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 12 to 16

    16

  • Ingredients:

  • 1 1

    1 (16-ounce) loaf sweet french bread

  • 1 1

    1 (24-ounce) loaf sliced buttermilk or potato sandwich bread

  • 1 1

    1 cup (2 sticks) butter

  • 3 3 2

    cups diced onion (about 2 onions)

  • 3 3

    3 cups diced celery (1 bunch)

  • 1 1

    1 carrot, peeled and diced

  • 1 1

    1 tablespoon minced garlic

  • 1/2 1/2

    1/2 cup chopped fresh Italian (flat leaf) parsley

  • 4 5 4 5

    4 or 5 cremini mushrooms, diced (optional)

  • 2 2

    2 teaspoons dried sage

  • 1 1

    1 teaspoon poultry seasoning

  • 1 1

    1 teaspoon dried thyme

  • 1 1

    1 teaspoon dried marjoram

  • 2 2

    2 teaspoons salt

  • to

    ground black pepper, to taste

  • 2 2

    2 eggs, beaten

  • 2 2

    2 cups low-sodium chicken broth (or more, as desired), divided

  • Directions:

  • to 275

    large baking dish with non-stick cooking spray and set aside. Preheat oven to 275 degrees Fahrenheit.

  • combine. Remove from heat.

  • or later.

  • 15

    the foil during last 15 minutes of baking time, or place under the broiler for a couple of minutes before serving.

Directions

Directions: Coat a large baking dish with non-stick cooking spray and set aside. Preheat oven to 275 degrees Fahrenheit. Slice the loaf of French bread and then tear the slices of both the French and the sandwich bread into bite-size pieces. Discard the end pieces or save for another use. You should have about 20 cups, give or take, of torn bread. Spread the pieces of bread between two rimmed baking sheets and bake for 20 to 30 minutes or until lightly toasted. Meanwhile, melt the butter in a large saute pan over medium heat. Add the onion, celery and carrot. Turn the heat up to medium-high and cook, stirring frequently, for about 7 to 10 minutes or until the vegetables are fork tender. Add garlic, parsley and mushrooms (if using) and cook and stir for another 1 to 2 minutes. Add the sage, poultry seasoning, thyme, marjoram, salt and pepper. Mix well to combine. Remove from heat. When the bread is nicely toasted, transfer to a large roasting pan or very large mixing bowl. Spoon the cooked vegetables over the bread and mix well. Add the beaten eggs and stir to combine. Add 1-1/2 cups chicken broth and stir well. Transfer the stuffing to the prepared baking dish. Cover the dish with foil and refrigerate until ready to bake. Cover and refrigerate the remaining chicken broth for later. When you are ready to bake the stuffing, remove the dish from refrigerator and allow it to sit out for about 30 minutes to take the chill off. Meanwhile, preheat the oven to 350 F. Remove the foil and drizzle the stuffing with the remaining 1/2 cup chicken broth, or more, as desired. Replace the foil and bake the stuffing, covered, for 40 to 50 minutes until warmed through. For a crispy topping, remove the foil during last 15 minutes of baking time, or place under the broiler for a couple of minutes before serving.

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