Herb Bread Stuffing

Name: Herb Bread Stuffing
Ingredients: 2 tablespoons unsalted butter; 1 medium onion, peeled and chopped; 1 cup chopped celery, including leaves; 1 cup chopped Italian parsley; 1 tablespoon salt; 1 1/2 teaspoons freshly ground pepper; 2 teaspoons dried thyme; 1 teaspoon dried rosemary; 1 teaspoon dried sage; 10 cups stale bread, cut into 1/2-inch cubes, lightly toasted; 3/4 cup chicken broth, homemade or low-sodium canned, plus more if needed

11 ingredients

8 steps

Ingredients

2 tablespoons unsalted butter
1 medium onion, peeled and chopped
1 cup chopped celery, including leaves
1 cup chopped Italian parsley
1 tablespoon salt
1 1/2 teaspoons freshly ground pepper
2 teaspoons dried thyme
1 teaspoon dried rosemary
1 teaspoon dried sage
10 cups stale bread, cut into 1/2-inch cubes, lightly toasted
3/4 cup chicken broth, homemade or low-sodium canned, plus more if needed

Directions

1

Melt butter in a large skillet over medium heat.
2

Add onion and saute until soft, about 5 minutes.
3

Add celery, parsley, salt, pepper and herbs and cook for 5 minutes.
4

Place in a large bowl, add bread and broth and toss to combine.
5

Let cool.
6

Fill the bird loosely with stuffing; place any remaining stuffing in a casserole and moisten with additional chicken broth.
7

Roast the bird.
8

Bake the extra stuffing, covered, for about 30 minutes, before serving.