Traditional Stuffing Recipe PT75M https://img4.cooker-king.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)

    Traditional Stuffing Recipe

    4.3

    ( 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.
    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)
    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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