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Stuffing Recipe

This document provides a recipe for stuffing that includes the following ingredients: bread, butter, onions, celery, herbs (parsley, sage, rosemary, thyme), salt, pepper, chicken broth and eggs. The instructions are to preheat the oven and dry out torn bread, sauté onions and celery in butter, combine bread and sautéed vegetables with herbs and seasonings, add chicken broth and eggs and mix well, transfer to a baking dish, cover and bake until thermometer reads 160F, then continue baking uncovered until top is browned and crisp.

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Daniil Byram
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37 views1 page

Stuffing Recipe

This document provides a recipe for stuffing that includes the following ingredients: bread, butter, onions, celery, herbs (parsley, sage, rosemary, thyme), salt, pepper, chicken broth and eggs. The instructions are to preheat the oven and dry out torn bread, sauté onions and celery in butter, combine bread and sautéed vegetables with herbs and seasonings, add chicken broth and eggs and mix well, transfer to a baking dish, cover and bake until thermometer reads 160F, then continue baking uncovered until top is browned and crisp.

Uploaded by

Daniil Byram
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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STUFFING

INGREDIENTS
 3/4 cup (1 1/2 sticks) unsalted butter plus more for baking dish
 1 pound good-quality day-old white bread, torn into 1" pieces (about 10 cups)
 2 1/2 cups chopped yellow onions
 1 1/2 cups 1/4" slices celery
 1/2 cup chopped flat-leaf parsley
 2 tablespoons chopped fresh sage
 1 tablespoon chopped fresh rosemary
 1 tablespoon chopped fresh thyme
 2 teaspoons kosher salt
 1 teaspoon freshly ground black pepper
 2 1/2 cups low-sodium chicken broth, divided
 2 large eggs

1. Preheat oven to 250°F. Butter a 13x9x2" baking dish and set aside. Scatter bread
in a single layer on a rimmed baking sheet. Bake, stirring occasionally, until dried out, about 1
hour. Let cool; transfer to a very large bowl.
2. Meanwhile, melt 3/4 cup butter in a large skillet over medium-high heat; add
onions and celery. Stir often until just beginning to brown, about 10 minutes. Add to bowl with
bread; stir in herbs, salt, and pepper. Drizzle in 1 1/4 cups broth and toss gently. Let cool.
3. Preheat oven to 350°F. Whisk 1 1/4 cups broth and eggs in a small bowl. Add to
bread mixture; fold gently until thoroughly combined. Transfer to prepared dish, cover with foil,
and bake until an instant-read thermometer inserted into the center of dressing registers 160°F,
about 40 minutes. DO AHEAD: Dressing can be made 1 day ahead. Uncover; let cool. Cover;
chill.
4. Bake dressing, uncovered, until set and top is browned and crisp, 40-45 minutes
longer (if chilled, add 10-15 minutes).

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