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).
- 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
- Freshly ground black pepper
- 4 cups of chicken (or vegetable) broth
- 2 large beaten eggs
- 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.)
- 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.