Classic Bread Stuffing with Sage and Thyme Yield 8 servings
Ingredients
1 loaf day old bread, cut into 1/2 inch cubes, spread on baking sheet and left on the counter to dry overnight
1/4 cup unsalted butter
2 celery ribs, chopped fine
1 medium onion, minced
1/4 cup minced fresh parsley leaves
1 tablespoon sage leaves
1 tablespoon thyme
1 teaspoon marjoram leaves
2 1/2 cups low-sodium chicken broth
2 large eggs, lightly beaten
1 teaspoon salt
1 teaspoon ground black pepper
Directions:
1 loaf day old bread, cut into 1/2 inch cubes, spread on baking sheet and left on the counter to dry overnight
1/4 cup unsalted butter
2 celery ribs, chopped fine
1 medium onion, minced
1/4 cup minced fresh parsley leaves
1 tablespoon sage leaves
1 tablespoon thyme
1 teaspoon marjoram leaves
2 1/2 cups low-sodium chicken broth
2 large eggs, lightly beaten
1 teaspoon salt
1 teaspoon ground black pepper
Directions:
- 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 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.
- Add the dried bread, broth, eggs, salt, and pepper to the vegetables and toss to combine.
- Turn the mixture into a buttered 9-12-inch baking dish.
- 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.