Ingredients

The following ingredients have 4 Servings
  • 13-15 cups dry bread cubes* (about 2 1 pound loaves (We like to use a heavier bread such as French bread so it soaks up more juice) )
  • 1 cup chopped celery
  • 1 cup diced yellow onion
  • 1 1/2 cups unsalted butter
  • 2 1/4 teaspoons salt
  • 1 teaspoon ground black pepper
  • 1 1/2 tablespoons poultry seasoning
  • 1 1/2 cups chicken stock ((I use low sodium broth))
  • 2 large eggs

Instruction

  • Preheat the oven to 350ºF. Spray a 2 quart casserole or 9x13" baking dish with cooking spray.
  • In a large skillet, sauté the onion and celery in the butter over medium-high heat for 10-12 minutes, or until the onion and celery are tender.
  • Place the bread cubes in a large bowl.
  • Pour the butter, onion and celery mixture over the bread cubes and mix. Add the remaining ingredients and mix well.
  • Spread the stuffing evenly in the prepared baking dish. Bake for 30-35 minutes or until golden brown.
  • Garnish with fresh parsley or other fresh herbs such as rosemary if desired.
  • Serve warm. Store any leftovers in an airtight container in the refrigerator for up to 4 days.