Ingredients

The following ingredients have 4 Servings
  • 2 (20 Ounces Each) Loaves French Bread (About 12 Cups Cubed)
  • 2 Sticks Butter
  • 2 Medium Yellow Onions (Diced)
  • 6 Stalks Celery (Diced)
  • 1 Cup Shredded Carrots
  • 2 Cloves Garlic (Minced)
  • 1 Tablespoon Minced Fresh Thyme
  • 1 Tablespoon Minced Fresh Sage
  • Salt & Pepper
  • 2 Large Eggs
  • 2 Cups Chicken or Turkey Broth
  • Parsley

Instruction

  • TO DRY THE BREAD:
  • Cut the bread loaves into 1/2-3/4 inch cubes. Place in a large bowl and cover with a lid or plastic wrap. Allow the bread to sit on the counter covered for at least 24 and up to 48 hours, stirring twice.
  • To dry in the oven, preheat the oven to 250 degrees. Lay the bread cubes out on 1-2 baking sheets in a single layer.
  • Place in preheated oven and toast for 45 minutes, stirring occasionally.
  • FOR THE STUFFING:
  • Preheat the oven to 350 degrees. Grease a 9x13 inch baking dish and set aside.
  • Melt the butter in a large pot over medium-low heat.
  • Add the onions, celery, carrots, garlic, thyme, sage, salt, and pepper.
  • Cook stirring occasionally for 5-6 minutes until softened. Pour butter and vegetable mixture over the bread and stir to coat.
  • In a medium bowl, whisk together the eggs and chicken or turkey broth until well combined.
  • Pour the egg mixture over the bread cubes and stir well.
  • Pour the stuffing into the prepared baking dish, cover with foil, and bake for 30 minutes.
  • Remove the foil and bake for an additional 10 minutes until golden.