Ingredients

The following ingredients have 8 Servings
  • 2 large eggs (hard boiled and diced)
  • 1 medium celery stalk (finely chopped)
  • ½ large white onion (diced)
  • 3 medium cloves of garlic (minced)
  • 1 loaf of white sandwich bread (cut into 1-inch cubes)
  • 1 ½ cup low-sodium chicken broth
  • 4 ounce can of mushrooms (drained)
  • 1 large egg ((raw) for binding)
  • 2 teaspoons ground sage
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon poultry seasoning
  • ½ teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 2 tablespoons unsalted butter (diced into small cubes)

Instruction

  • Preheat the oven to 375°F. If using something other than cast iron, lightly grease it with cooking spray.
  • Place the hard boiled eggs, celery, onion, and garlic in a large bowl. Stir to combine.
  • Add the bread, broth, mushrooms, egg, garlic powder, onion powder, poultry seasoning, ground sage, salt, and pepper. Use a sturdy spoon (or your hands) to mix the ingredients until the bread soaks up the broth and everything is well mixed.
  • Place stuffing in the skillet or pan and form to fit. Dot the top with the cubed butter, and cover with aluminum foil.
  • Bake for 55-65 minutes. Optional: For a crispy crust remove the foil for the last 15 minutes.
  • Allow the stuffing to cool for 20 minutes before serving.
  • See post for tips, variations, and storage options.