Stuffing is a holiday staple that is traditionally stuffed inside a turkey. This homemade stuffing is well seasoned with herbs, chicken broth, and leftover bread.
10cups diced fresh french bread or 10 cups stale bread
11 medium yellow onion (1 ¾ cup)finely diced
2 stalks celery (1 ¼ cup), finely diced
½ cup cupunsalted butter divided
3 tspfresh minced sage
2tspfresh minced rosemary
2tspfresh thyme
½tspkosher salt
½tsp black pepper
2cupschicken broth
2 large eggsbeaten
Instructions
Preheat the oven to 375 degrees. Lightly spray a 9x13 baking dish, set it aside.
Evenly spread the cubed french bread over a standard cookie sheet. Bake the bread cubes for 5 minutes. Remove from the oven and allow to cool.(You can also use stale bread instead of fresh, just uncovered overnight, and you would not have to bake the bread cubes. You could also leave the fresh bread out, uncovered overnight, and not bake the bread cubes)
In a 10-12 inch skillet, melt ¼ cup butter and saute the onion and celery, uncovered, for 3 minutes, stir often.
Add the fresh sage, rosemary and thyme. Saute, uncovered, for an additional 2 minutes. Remove the skillet from heat and stir in the kosher salt and black pepper, and set it aside.
Using a large mixing bowl and a wooden spoon, combine the cooled toasted bread crumbs,chicken broth and the beaten eggs. Stir until the mixture is well incorporated.
Stir in the cooked onion mixture until all ingredients are combined.
Evenly spread the stuffing mixture into the prepared baking dish.
Bake for 45 minutes, or until the top of the stuffing is golden brown. Serve hot. Store any leftovers in an airtight container, in the refrigerator, for up to 3 days.