Classic Bread Stuffing With Sage And Thyme Recipe

By zircon50

You can substitute 2 tsp. of Bells Seasoning for the parsley, sage, thyme and marjoram

Ingredients

• 12 tablespoons (1 1/2 sticks) unsalted butter plus extra for the dish
• 4 celery ribs, chopped fine
• 2 medium onions, minced
• 1/2 cup minced fresh parsley leaves
• 3 tablespoons minced fresh sage leaves OR 2 teaspoons dried
• 3 tablespoons minced fresh thyme leaves OR 2 teaspoons dried
• 1 tablespoon minced fresh marjoram leaves OR 1 teaspoon dried
• 2 large French loaves cut into 1/2-inch cubes and dried
• 2 (32 oz.) containers of low-sodium chicken broth
• 4 large eggs, lightly beaten
• 2 teaspoons salt
• 2 teaspoons ground black pepper
• 1 large container of fresh, sliced mushrooms
• 1 1/2 cups fresh cranberries

Details

Servings 16
Adapted from foodreference.com

Preparation

Step 1

Directions
1. Adjust an oven rack to the middle position and heat the oven to 400 degrees. Melt the butter in a 12-inch skillet over medium-high heat. Add the celery, mushrooms and onions and cook until softened, about 10 minutes. Stir in the parsley, sage, thyme, and marjoram and cook until fragrant, about 1 minute. Transfer to a very large bowl.

2. Add the dried, cooled bread, broth, eggs, salt, pepper and cranberries to the vegetable mixture and toss to combine. Turn the mixture into a buttered 15 by 10-inch baking dish.

3. Cover with foil and bake for 25 minutes. Remove the foil and continue to bake until golden, about 30 minutes longer. Cool for 10 minutes before serving.


TO MAKE AHEAD:
The stuffing can be assembled in the baking dish, then wrapped tightly in plastic wrap, and refrigerated for up to 24 hrs. before baking. To bake, let the stuffing stand at room temperature for 30 mins. Remove the plastic wrap and proceed to bake as directed in step 3.