The best basic stuffing ever!

By LisaMK

This recipe is from the Martha Stewart. I've made modifications and jazzed it up a bit. It is moist and perfect! To save time I use bread cubes in a package-it still comes out great.

Ingredients

• 2 packages of bread cubes
• 4 tbs unsalted butter, room temp, plus more for buttering dish
• 4 celery stalks, thinly sliced
• 2 leeks, thinly sliced
• 2 garlic cloves, minced
• 2 cups baby carrots, sliced
• coarse salt and pepper
• 1/2 c dry white wine
• 1/2 cup parsley leaves, chopped
• 3 large eggs, lightly beaten
• 2 cans (14 1/2 oz each) chicken broth (may want more on hand in case to moisten stuffing)

Details

Servings 8
Preparation time 10mins
Cooking time 60mins

Preparation

Step 1

Preheat oven to 400 degrees.
In a large saucepan, melt butter over medium heat. Add celery, carrots, leeks and garlic. Season with salt and pepper. Cook, stirring occasionally, until vegetables are softened, about 5 to 7 mins. Add wine and cook until evaporated, 3 to 5 mins. Transfer to large bowl.
Add bread cubes, parsley and eggs. Season with 1 1/2 tsp salt and 1/4 tsp pepper, stir to combine. Mix in half of broth and combine. Mix in more broth until stuffing is moist but not overly wet (no liquid left at bottom of bowl).
Place stuffing in large buttered roasting dish. Cover with buttered aluminum foil and bake in oven for 25 to 30 minutes. Uncover and bake until golden, about 15 more mins.