Traditional Stuffing Recipe PT75M https://img4.recipesrun.com/201907/2019/1108/85/b/233185/300x200x90.jpg With the perfect combination of buttery and warm bread plus a blend of hearty herbs and aromatics, this Traditional Stuffing will soon be your go-to recipe for years to come. 8 servings Ingredients: chopped parsley for garnish 2 large eggs, beaten 3 cups low sodium chicken broth or vegetable broth salt and fresh ground pepper, to taste (I use about 3/4 teaspoon salt and 1/4 teaspoon pepper) 3 tbsp. chopped fresh parsley 1/2 tbsp. chopped fresh rosemary leaves 1 tbsp. fresh thyme leaves 1 tbsp. chopped fresh sage 3 to 4 cloves garlic, minced 4 stalks celery, thinly sliced 2 small yellow onions, diced 6 tbsp. unsalted butter 1 loaf (1 pound) bread, cut into about 1/2-inch cubes and dried (you'll need around 10 cups of bread cubes)
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    Traditional Stuffing Recipe

    3.7

    ( By Ellie )

    With the perfect combination of buttery and warm bread plus a blend of hearty herbs and aromatics, this Traditional Stuffing will soon be your go-to recipe for years to come.
    Read More
    Traditional Stuffing Recipe
      01 Information
      • Grade easy
      • Serving 8 servings
      • Calorie 276 Kcal
      • Prep Time 15 Mins
      • Cook Time 60 Mins
      • Total Time 75 Mins
      02 Ingredients
        • chopped parsley for garnish
        • 2 large eggs, beaten
        • 3 cups low sodium chicken broth or vegetable broth
        • salt and fresh ground pepper, to taste (I use about 3/4 teaspoon salt and 1/4 teaspoon pepper)
        • 3 tbsp. chopped fresh parsley
        • 1/2 tbsp. chopped fresh rosemary leaves
        • 1 tbsp. fresh thyme leaves
        • 1 tbsp. chopped fresh sage
        • 3 to 4 cloves garlic, minced
        • 4 stalks celery, thinly sliced
        • 2 small yellow onions, diced
        • 6 tbsp. unsalted butter
        • 1 loaf (1 pound) bread, cut into about 1/2-inch cubes and dried (you'll need around 10 cups of bread cubes)
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      03 Method
      • Step 1
        Before you begin, make sure bread is dry/stale. If bread isn't dry, place cut up bread cubes on baking sheets and bake at 200˚F for 20 minutes.
      • Step 2
        Preheat oven to 350˚F.
      • Step 3
        Butter a 3-quart baking dish and set aside.
      • Step 4
        Place dried bread cubes in a large mixing bowl and set aside.
      • Step 5
        Melt 6 tablespoons butter in a large skillet set over medium heat.
      • Step 6
        Stir in onions and celery; cook for 6 to 8 minutes, or until soft.
      • Step 7
        Add garlic and cook for 30 seconds.
      • Step 8
        Stir in sage, thyme, and rosemary; cook for about a minute, or until fragrant.
      • Step 9
        Stir in parsley and season with salt and pepper and remove from heat.
      • Step 10
        Add sautéed onions and celery to the bread cubes and stir to combine.
      • Step 11
        In a separate mixing bowl, whisk together broth and eggs; pour over bread mixture and mix until everything is completely coated.
      • Step 12
        Transfer mixture to previously prepared baking dish; smooth it out and cover with foil.
      • Step 13
        Bake for 45 minutes; remove foil and continue to bake for 15 more minutes, or until top is lightly browned.
      • Step 14
        Remove from oven and let stand 5 minutes.
      • Step 15
        Garnish with parsley and serve.
      04 Author
      Ellie Ellie
      1078 Recipes

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