Ingredients

The following ingredients have 4 Servings
  • 1/2 cup (112g) unsalted butter
  • 2 cups (289g) diced yellow onion (1 large yellow onion)
  • 1 1/2 cups (172g) diced celery (3-4 celery stalks)
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 tsp dried sage
  • 1 tsp dried thyme
  • 1/2 tsp dried rosemary
  • Pinch of nutmeg
  • 9 cups (260g) dried bread cubes (I like French or Sourdough bread)
  • 2 large eggs, beaten
  • 2 cups (480ml) chicken broth

Instruction

  • Spray a 9×13 inch baking dish with non stick spray and preheat oven to 350 degrees.
  • Melt the butter in large pan, then add the onions and celery. Saute until translucent, about 5-10 minutes. Stir in the seasonings and remove from heat.
  • Place the bread cubes in a large bowl and add the eggs. Stir well to coat the bread with the eggs.
  • Add the onion mixture and stir well.
  • Pour about 1 3/4 cups of chicken broth on top of the bread crumb mixture and gently toss. Add additional broth as needed. If you prefer your stuffing to be fairly moist, add some additional broth. The mixture should be nice and wet, but not soupy once it’s all stirred well and the bread soaks in the liquid.
  • Pour the mixture into the prepared baking dish and cover with foil. Bake for 30 minutes, then uncover and bake for an additional 10-15 minutes, or until at your desired level of doneness. Serve warm.