You can’t cook? Here is a side dish you can still bring to the table: Stuffing

I don’t know about you but wow…. I LOVE stuffing! I do not have it at my family Thanksgiving but when I would attend American thanksgiving dinners it was a staple (still is).

INGREDIENTS

• 2 pounds of baguettes (or any bread)
• 8 tbsp. butter (more for the baking dish)
• 1 large diced onion
• 4 sliced stalks celery (small sizes)
• 2 cloves garlic, minced
• 1/2 cup of freshly chopped parsley
• 1 tbsp. freshly chopped sage, minced
• 1 tbsp. fresh thyme leaves, minced
• 1/2 tbsp. freshly chopped rosemary
• Salt
• Freshly ground black pepper
• 4 cups of chicken (or vegetable) broth
• 2 large beaten eggs

DIRECTIONS

1. The day before you make the stuffing: Tear or slice bread into 1/4″ cubes and leave out overnight to dry out. ( Place bread on baking sheets and bake at 210º for 19 minutes.)
2. When you’re going to make the stuffing:

• ​Preheat the oven to 350º and butter a large baking dish.
• In a large skillet over medium heat, melt butter.
• Add onion and celery and cook until soft and fragrant, 7 minutes.
• Stir in garlic, parsley, sage, thyme, and rosemary and cook until fragrant, 1 minute more.
• Season with salt and pepper.
• Place bread in a large bowl and add skillet mixture.
• Toss to combine.
• In a medium bowl, whisk together chicken broth and beaten eggs and pour over the bread mixture.
• Season generously with salt and pepper and toss until completely coated.
• Transfer mixture to a prepared baking dish and cover with foil.
• Bake until cooked through, 45 minutes, then remove foil and cook until bread is golden, 17 to 20 minutes more.

• DISH
• food
• thanksgiving