Simple Stuffing

Name: Simple Stuffing
Ingredients: 12 tablespoons (1 1/2 sticks) unsalted butter plus extra for the dish; 4 celery ribs, chopped fine; 2 medium onions, minced; 1/2 cup minced fresh parsley leaves; 3 tablespoons minced fresh sage leaves OR 2 teaspoons dried; 3 tablespoons minced fresh thyme leaves OR 2 teaspoons dried; 1 tablespoon minced fresh marjoram leaves OR 1 teaspoon dried; 3 pounds high-quality white sandwich bread, cut into 1/2-inch cubes and dried (see note); 5 cups low-sodium chicken broth; 4 large eggs, lightly beaten; 2 teaspoons salt; 2 teaspoons ground black pepper

12 ingredients

1 steps

Ingredients

12 tablespoons (1 1/2 sticks) unsalted butter plus extra for the dish
4 celery ribs, chopped fine
2 medium onions, minced
1/2 cup minced fresh parsley leaves
3 tablespoons minced fresh sage leaves OR 2 teaspoons dried
3 tablespoons minced fresh thyme leaves OR 2 teaspoons dried
1 tablespoon minced fresh marjoram leaves OR 1 teaspoon dried
3 pounds high-quality white sandwich bread, cut into 1/2-inch cubes and dried (see note)
5 cups low-sodium chicken broth
4 large eggs, lightly beaten
2 teaspoons salt
2 teaspoons ground black pepper

Directions

1

{"0":"Directions","1":"1. Adjust an oven rack to the middle position and heat the oven to 400 degrees. Melt the butter in a 12-inch skillet over medium-high heat. Add the celery and onions and cook until softened, about 10 minutes. Stir in the parsley, sage, thyme, and marjoram and cook until fragrant, about 1 minute. Transfer to a very large bowl.","3":"2. Add the dried, cooled bread, broth, eggs, salt, and pepper to the vegetables and toss to combine.Turn the mixture into a buttered 15 by 10-inch baking dish.","5":"3. Cover with foil and bake for 25 minutes. Remove the foil and continue to bake until golden, about 30 minutes longer. Cool for 10 minutes before serving."}