Oh stuffing how I love thee. Stuffing is my most favorite dish on the Thanksgiving Table. This recipe has to be the reason why my love affair has continued for so many years. Simple and easy but oh so delicious.
Ingredients: 8 servings
- 1 French Baguette, cut into 3/4″-inch pieces
- 4 Tb unsalted butter
- 1 onion, finely chopped
- 2 celery ribs, finely chopped
- 2 carrots, peeled and finely chopped
- 2 cloves garlic, minced
- 1/2 tsp dried sage
- 1/2 tsp dried thyme
- 1/4 cup fresh parsley, chopped
- 3/4 tsp salt
- 1/2 tsp ground black pepper
- 1 1/2 cups chicken broth
- 2 eggs, whisked
Preheat your oven to 425. Divide the bread chunks between 2 rimmed baking sheets. Bake between 10 and 15 minutes, tossing halfway through the baking time. You are wanting the bread to become golden brown. Remove them from the oven and set aside.
Heat a large skillet over med-high heat, of course I use my cast iron skillet it works great for this recipe. Melt the butter in the skillet then add the onion, celery and carrots, cook until they softened, about 7-10 minutes. Stir in the garlic, sage, thyme, parsley, salt and pepper and cook until the mixture becomes fragrant, about a minute or so. Remove the skillet from heat and whisk in the chicken broth, then the eggs. Add the bread chunks into the mixture and toss until evenly coated.
Place the stuffing into a buttered baking dish, cover with foil and bake at 325 for 15 minutes. Remove the foil, return to the oven and bake for another 15 minutes until the top of the stuffing if browned.
Tips: You can make this a day ahead. Prepare the stuffing all the way through putting into the baking dish, then refrigerate. Before following the baking directions, microwave for 5 minutes then bake as directed. (Your microwaving the mixture because of the raw eggs.)